One-Pot Coconut Curry Lentil Stew with Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A creamy, mildly spiced red lentil curry simmered with coconut milk and fresh spinach, perfect for a comforting vegan meal. This indian-inspired vegan ready in about 45 minutes pairs red lentils, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 1 1/2 cups, rinsed red lentils
• 1 can (14 oz, full fat) coconut milk
• 3 cups vegetable broth
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 2 tbsp olive oil
• 4 cups, roughly chopped fresh spinach
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped, for garnish fresh cilantro
• for serving, optional basmati rice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute until spices are toasted and aromatic.
3. Step 3: Add 1 1/2 cups rinsed red lentils, 1 can (14 oz) coconut milk, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 25 minutes until lentils are tender and stew thickens.
4. Step 4: Stir in 4 cups roughly chopped fresh spinach, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for an additional 5 minutes until spinach wilts.
5. Step 5: Remove from heat and stir in 1 tbsp lime juice. Garnish with 1/4 cup chopped fresh cilantro. Serve hot over cooked basmati rice if desired.