One-Pot Coconut Curry Lentil Stew with Spinach and Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 45 minutes pairs red lentils, rinsed, (14 oz) 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.

Prep: 10 min Cook: 35 min Serves 6 Indian cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One-Pot Coconut Curry Lentil Stew with Spinach and Tomatoes take to make?

Total time is about 45 minutes (10 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 One-Pot Coconut Curry Lentil Stew with Spinach and Tomatoes?

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 red lentils, rinsed from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Lentil Stew with Spinach and Tomatoes?

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 One-Pot Coconut Curry Lentil Stew with Spinach and Tomatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is One-Pot Coconut Curry Lentil Stew with Spinach and Tomatoes vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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