One-Pot Lentil Curry with Spinach and Coconut Milk
A hearty and creamy lentil curry simmered with spinach and coconut milk, perfect for a comforting vegetarian meal. This indian-inspired curry (vegetarian) ready in about 50 minutes pairs dry brown lentils, rinsed, medium 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 cloves 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
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 tsp cumin seeds and toast for 1 minute until fragrant.
- 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.
- 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.
- 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.
- 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.
- Step 6: Stir in 4 cups roughly chopped fresh spinach and cook for 3-4 minutes until wilted.
- Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice or flatbread.
Frequently asked questions
How long does One-Pot Lentil Curry with Spinach and Coconut Milk take to make?
Total time is about 50 minutes (10 min prep + 40 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 Lentil Curry with Spinach and Coconut Milk?
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 dry brown lentils, rinsed from drying out.
Can I substitute ingredients in One-Pot Lentil Curry with Spinach and Coconut Milk?
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 Lentil Curry with Spinach and Coconut Milk 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 Lentil Curry with Spinach and Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
