Patel Lentil & Spinach Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fragrant, protein-packed curry with red lentils, spinach, and warming spices. This indian-inspired vegetarian (vegan option) ready in about 50 minutes pairs red lentils, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 1 can (13.5 oz) coconut milk
• 1 medium onion
• 3 cloves garlic
• 1 tbsp grated ginger
• 2 tsp curry powder
• 1/2 tsp ground turmeric
• 2 cups packed spinach
• 1 medium diced tomato
• 1 cup vegetable broth
• 1 tbsp coconut oil
• 1/2 tsp salt
• 1/2 lime

Instructions

1. Step 1: Rinse lentils under cold water until water runs clear. Heat coconut oil in a large pot over medium heat, then add diced onion and cook for 5 minutes until translucent.
2. Step 2: Stir in minced garlic, grated ginger, curry powder, and turmeric, cooking for 1 minute until fragrant. Add diced tomato and cook for 2 minutes to soften.
3. Step 3: Add rinsed lentils, vegetable broth, and coconut milk. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until lentils are tender and sauce thickens.
4. Step 4: Stir in spinach and cook for 3-4 minutes until wilted. Add salt and lime juice to taste, adjusting for desired tang.
5. Step 5: Serve hot over brown rice with extra lime wedges for squeezing.