Slow-Simmered Red Lentil and Coconut Curry with Spinach

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A comforting Indian-inspired curry where red lentils are slowly simmered with coconut milk and fresh spinach, delivering earthy warmth and creamy texture. This Indian-inspired healthy bowl recipe (vegetarian, gluten free), 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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (400 ml) coconut milk
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp tomato paste
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1/2 tsp red chili powder
• 4 cups fresh spinach
• 2 tbsp vegetable oil
• 2 cups water
• to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup red lentils thoroughly under cold water until water runs clear and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
4. Step 4: Add 2 tbsp tomato paste, 1 tsp turmeric powder, 1 tsp ground cumin, and 1/2 tsp red chili powder. Cook for 2 minutes, stirring constantly to release the spices' flavors.
5. Step 5: Pour in 1 can (400 ml) coconut milk and 2 cups water, then add the rinsed red lentils. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally until lentils are tender and curry thickens.
6. Step 6: Stir in 4 cups fresh spinach and cook for 3-4 minutes until wilted. Season with salt to taste.
7. Step 7: Serve hot with steamed basmati rice or warm flatbread.