Nonary Lentil and Spinach Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and creamy lentil curry featuring nine spices that bring warmth and depth, balanced by fresh spinach and coconut milk. This indian-inspired summer cookout ready in about 50 minutes pairs brown lentils, coconut milk, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (14 ratings) Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until golden and translucent.
  2. Step 2: Add 3 minced garlic cloves along with 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground cloves, 1/2 tsp ground black pepper, and 1/2 tsp red chili powder. Stir for 1 minute until spices are fragrant.
  3. Step 3: Add 1 cup rinsed brown lentils and 2 cups water to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes or until lentils are tender.
  4. Step 4: Stir in 1 can (14 oz) coconut milk and 4 cups roughly chopped fresh spinach. Cook for another 5 minutes until spinach wilts and curry thickens slightly.
  5. Step 5: Season with 1 tsp salt, stir well, and serve hot with rice or flatbread.

Frequently asked questions

How long does Nonary Lentil and Spinach Curry with Coconut Milk take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Nonary Lentil and Spinach Curry with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.

Can I substitute ingredients in Nonary Lentil and Spinach Curry with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Nonary Lentil and Spinach Curry with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Nonary Lentil and Spinach Curry with Coconut Milk?

Indian summer cookout like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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