Slow-Simmered Red Lentil Curry with Coconut and Spinach

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

A comforting and fragrant red lentil curry simmered with coconut milk and fresh spinach for a nourishing vegetarian feast. This Indian-inspired healthy bowl recipe (dairy free), ready in about 45 minutes, pairs red lentils, coconut milk, vegetable broth 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.

Prep: 10 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 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder. Cook spices with onion mixture for 1 minute to bloom flavors.
  4. Step 4: Pour in 1 cup rinsed red lentils, 14 oz canned coconut milk, and 2 cups vegetable broth. Stir to combine and bring to a gentle boil.
  5. Step 5: Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until lentils are soft and curry thickens.
  6. Step 6: Stir in 3 cups chopped fresh spinach and cook uncovered for 5 more minutes until spinach wilts and integrates.
  7. Step 7: Season with salt to taste and garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

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

Total time is about 45 minutes (10 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 Slow-Simmered Red Lentil Curry with Coconut and 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 Curry with Coconut and 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 Curry with Coconut and 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 Curry with Coconut and Spinach dairy free?

Yes — this recipe is tagged dairy 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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