One-Pot Coconut Curry Lentils with Spinach
A vibrant, protein-rich curry simmered with red lentils, coconut milk, and fresh spinach—ready in under 30 minutes for a nourishing weeknight meal. This indian-inspired vegetarian (vegan) ready in about 30 minutes pairs coconut oil, (finely diced, 1 cup) yellow onion, (minced) garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 tbsp coconut oil
- 1 (finely diced, 1 cup) yellow onion
- 3 cloves (minced) garlic
- 1 tbsp (grated) fresh ginger
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1 cup (rinsed) red lentils
- 1 can (13.5 oz) unsweetened coconut milk
- 1 cup vegetable broth
- 2 cups baby spinach
- 1/2 tsp salt
- 1/4 tsp (optional) cayenne pepper
- 1 (cut into wedges for serving) lime
Instructions
- Step 1: Heat coconut oil in a large pot over medium heat. Add onion and sauté 5 minutes until softened and translucent, then add garlic and ginger, stirring for 1 minute until fragrant.
- Step 2: Stir in curry powder and turmeric, cooking 30 seconds until aromatic and oil starts to shimmer.
- Step 3: Add rinsed lentils, coconut milk, vegetable broth, salt, and cayenne. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15-18 minutes until lentils are tender and sauce thickens.
- Step 4: Stir in baby spinach until wilted and fully incorporated (about 1 minute), then remove from heat.
- Step 5: Serve hot with lime wedges on the side for a bright, fresh finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Lentils with Spinach take to make?
Total time is about 30 minutes (10 min prep + 20 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 Lentils with Spinach?
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 coconut oil from drying out.
Can I substitute ingredients in One-Pot Coconut Curry Lentils with Spinach?
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 Lentils with Spinach 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.
Is One-Pot Coconut Curry Lentils with Spinach 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.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Absolutely wonderful.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
