Slow-Simmered Red Lentil and Coconut Curry with Spinach

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

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.

Prep: 10 min Cook: 40 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Simmered Red Lentil and Coconut Curry with Spinach 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 Slow-Simmered Red Lentil and Coconut Curry with Spinach?

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 red lentils from drying out.

Can I substitute ingredients in Slow-Simmered Red Lentil and Coconut Curry with Spinach?

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 Slow-Simmered Red Lentil and Coconut Curry with Spinach 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 Slow-Simmered Red Lentil and Coconut Curry with Spinach vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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