One-Pot Coconut Curry Lentils with Spinach and Tomatoes
A creamy, fragrant one-pot curry featuring red lentils simmered in coconut milk with fresh spinach and tangy tomatoes. This indian-inspired vegan (vegan, gluten free) ready in about 40 minutes pairs red lentils, rinsed, (13.5 oz) coconut milk, (14.5 oz) diced tomatoes, canned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 cup red lentils, rinsed
- 1 can (13.5 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, canned
- 4 cups fresh spinach leaves
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 2 1/2 cups vegetable broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until fragrant and onions are translucent.
- Step 2: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1 minute to toast the spices.
- Step 3: Add 1 cup rinsed red lentils, 1 can (14.5 oz) diced tomatoes with juices, 1 can (13.5 oz) coconut milk, and 2 1/2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
- Step 4: Stir in 4 cups fresh spinach leaves, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for another 5 minutes until the spinach wilts and lentils are tender.
- Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over the curry.
Frequently asked questions
How long does One-Pot Coconut Curry Lentils with Spinach and Tomatoes take to make?
Total time is about 40 minutes (10 min prep + 30 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 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 Lentils 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 Lentils with Spinach and Tomatoes 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 and Tomatoes vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely delicious. The spinach and tomatoes added a great balance.
- ★★★★★
My kids asked for seconds! So easy to make in one pot.
- ★★★★★
Perfect for a weeknight dinner. The coconut curry was creamy and the lentils cooked perfectly.
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