One-Pot Coconut Curry Lentils with Spinach and Turmeric
A vibrant, comforting vegan lentil curry simmered in coconut milk with fresh spinach and warming turmeric. This Indian-inspired curry recipe (vegan, gluten free), ready in about 40 minutes, pairs olive oil, yellow onion, finely chopped, garlic cloves, minced 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 rice, quinoa, or a quick salad. 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
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 cup red lentils, rinsed
- 1 can (14 oz) canned diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 4 cups fresh spinach, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped yellow onion and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 2: Add 1 tsp ground turmeric and 1 tsp ground cumin to the pot and toast spices for 30 seconds. Stir in 1 cup rinsed red lentils, 1 can (14 oz) diced tomatoes with juices, 1 can (14 oz) coconut milk, and 2 cups vegetable broth. Bring to a boil.
- Step 3: Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until lentils are tender and curry has thickened.
- Step 4: Stir in 4 cups chopped fresh spinach and cook for another 3 minutes until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice. Serve warm with rice or flatbread.
Frequently asked questions
How long does One-Pot Coconut Curry Lentils with Spinach and Turmeric 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 Turmeric?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Coconut Curry Lentils with Spinach and Turmeric?
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 Turmeric 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 Turmeric 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.
