One-Pot Coconut Curry Lentil Stew with Spinach and Tomatoes

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Hearty red lentils simmered in a fragrant coconut curry broth with fresh spinach and diced tomatoes, perfect for a comforting vegetarian meal. This Indian-inspired vegan recipe, ready in about 45 minutes, pairs red lentils, rinsed, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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 red lentils, rinsed
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups fresh spinach leaves
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 4 lime wedges, for serving

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until onions are soft and fragrant.
2. Step 2: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1 minute to release their aroma.
3. Step 3: Add 1 1/2 cups rinsed red lentils, 1 can (14 oz) diced tomatoes with juices, 1 can (14 oz) coconut milk, and 3 cups vegetable broth. Stir to combine, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
4. Step 4: Stir in 4 cups fresh spinach leaves and cook uncovered for 5 more minutes until spinach wilts and stew thickens. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
5. Step 5: Serve hot with lime wedges to squeeze over each bowl for brightness.