Slow-Simmered Red Lentil Curry with Spinach and Coconut Milk
A rich and hearty Indian-inspired curry where red lentils melt into a creamy coconut base, brightened with fresh spinach and fragrant spices. This indian-inspired curry (vegan, gluten free) ready in about 45 minutes pairs red lentils, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 517 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.
Ingredients
- 1 cup red lentils
- 1 cup coconut milk
- 2 cups water
- 2 cups, roughly chopped spinach leaves
- 1 medium, finely diced onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- 2 tbsp vegetable oil
- to taste salt
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add 1 finely diced medium onion, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger; sauté for 5 minutes until the onions are soft and translucent and the mixture is fragrant.
- Step 2: Stir in 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon red chili powder. Cook the spices for 1 minute to release their aroma.
- Step 3: Add 1 cup red lentils and 2 cups water to the pan, stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally until the lentils are soft and beginning to break down.
- Step 4: Pour in 1 cup coconut milk and 2 cups roughly chopped spinach leaves, stirring until the spinach wilts and the curry thickens slightly, about 5 more minutes.
- Step 5: Season with salt to taste, then remove from heat. Garnish with 1/4 cup chopped fresh cilantro before serving with rice or flatbread.
Frequently asked questions
How long does Slow-Simmered Red Lentil Curry with Spinach and Coconut Milk 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 Spinach and Coconut Milk?
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 Spinach and Coconut Milk?
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 Spinach and Coconut Milk 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 Spinach and Coconut Milk vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
