Spiced Lentil and Spinach Curry
A rich, aromatic Indian curry made with lentils, spinach, and a blend of warming spices that creates a comforting, one-pot meal perfect for chilly evenings. This indian-inspired one pot (vegetarian) ready in about 40 minutes pairs brown lentils, fresh spinach, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 cup brown lentils
- 2 cups fresh spinach
- 1 onion
- 3 cloves garlic
- 1 tbsp grated ginger
- 2 tbsp tomato paste
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tbsp vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large Dutch oven, heat 1 tbsp vegetable oil over medium heat. Add 1 diced onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
- Step 2: Stir in 2 tbsp tomato paste and cook for 1 minute. Add 1 cup brown lentils, 2 cups fresh spinach, 2 tbsp curry powder, 1 tsp ground cumin, and 1 can coconut milk (14 oz). Stir well to combine.
- Step 3: Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until lentils are tender and the curry has thickened. Check for seasoning and add salt if needed.
- Step 4: Serve warm with steamed basmati rice or naan bread, garnished with fresh cilantro and a squeeze of lemon juice.
Frequently asked questions
How long does Spiced Lentil and Spinach Curry take to make?
Total time is about 40 minutes (10 min prep + 30 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 Spiced Lentil and 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 Spiced Lentil and 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 Spiced Lentil and 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 Spiced Lentil and Spinach Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
