One-Pot Coconut Curry Lentils with Spinach

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 recipe (vegan), ready in about 30 minutes, pairs coconut oil, yellow onion, 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

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Instructions

1. 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.
2. Step 2: Stir in curry powder and turmeric, cooking 30 seconds until aromatic and oil starts to shimmer.
3. 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.
4. Step 4: Stir in baby spinach until wilted and fully incorporated (about 1 minute), then remove from heat.
5. Step 5: Serve hot with lime wedges on the side for a bright, fresh finish.