One-Pot Lentil Curry with Spinach and Coconut Milk

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A hearty and creamy lentil curry simmered with spinach and coconut milk, perfect for a comforting vegetarian meal. This Indian-inspired curry recipe (vegetarian), ready in about 50 minutes, pairs dry brown lentils, rinsed, onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 dry brown lentils, rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 4 cups fresh spinach, roughly chopped
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 1 minute until fragrant.
2. Step 2: Add 1 medium diced onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until the onion is soft and translucent.
3. Step 3: Stir in 2 tbsp curry powder, 1 tsp ground turmeric, 1 1/2 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to bloom the spices.
4. Step 4: Add 1 cup rinsed dry brown lentils, 1 can (14.5 oz) diced tomatoes with juices, 1 can (13.5 oz) coconut milk, and 2 cups vegetable broth. Stir well to combine.
5. Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and curry has thickened.
6. Step 6: Stir in 4 cups roughly chopped fresh spinach and cook for 3-4 minutes until wilted.
7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice or flatbread.