One-Pot Coconut Lentil Curry with Spinach and Tomatoes
A creamy, fragrant Indian-inspired red lentil curry cooked in coconut milk with fresh spinach and diced tomatoes, perfect for a comforting vegan meal. This indian-inspired curry (vegan) ready in about 40 minutes pairs red lentils, rinsed, can coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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
- 14 oz can coconut milk
- 2 cups vegetable broth
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 cup diced tomatoes, canned
- 4 cups fresh spinach, chopped
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5 minutes until softened. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for another 1 minute until fragrant.
- Step 2: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 30 seconds to bloom the spices.
- Step 3: Add 1 cup rinsed red lentils, 1 cup canned diced tomatoes, 14 oz can coconut milk, and 2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally until lentils are tender.
- Step 4: Add 4 cups chopped fresh spinach, 1 1/2 tsp salt, and 1/2 tsp black pepper; cook for 5 more minutes until spinach wilts and the curry thickens. Garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Lentil Curry 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 Lentil Curry 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 Lentil Curry 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 Lentil Curry 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 Lentil Curry 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.
