Patel's Turmeric Lentil & Spinach Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-rich curry with golden lentils and fresh spinach. This indian-inspired vegetarian (vegan) ready in about 50 minutes pairs brown lentils, coconut milk, spinach 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 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tsp cumin seeds in a large pot over medium heat until they pop (about 30 seconds). Add 1 large finely diced onion and cook for 5 minutes until translucent and golden, stirring frequently.
  2. Step 2: Stir in 4 minced garlic cloves and 1.5 tbsp grated fresh ginger, cooking for 1 minute until fragrant. Add 1 tsp turmeric powder and 1 tsp ground coriander, stirring constantly for 30 seconds to toast the spices.
  3. Step 3: Add 1 cup rinsed brown lentils, 1.5 cups vegetable broth, and 1 can coconut milk (13.5 oz). Bring to a gentle simmer, then cover and cook for 25 minutes until lentils are tender but not mushy.
  4. Step 4: Stir in 2 cups packed spinach and cook uncovered for 3 minutes until wilted. Remove from heat and stir in 1 lime juiced to brighten the flavors.
  5. Step 5: Season with salt to taste and serve immediately with basmati rice.

Frequently asked questions

How long does Patel's Turmeric Lentil & Spinach Curry take to make?

Total time is about 50 minutes (15 min prep + 35 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 Patel's Turmeric Lentil & Spinach Curry?

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 brown lentils from drying out.

Can I substitute ingredients in Patel's Turmeric Lentil & Spinach Curry?

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 Patel's Turmeric Lentil & Spinach Curry 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 Patel's Turmeric Lentil & Spinach Curry 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.

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