Stovetop Lentil and Spinach Curry with Coconut Milk
A comforting Indian-inspired curry featuring hearty lentils simmered in fragrant spices and creamy coconut milk, brightened with fresh spinach. This indian-inspired vegan ready in about 45 minutes pairs dry brown lentils, water, olive oil 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.
Ingredients
- 1 cup dry brown lentils
- 3 cups water
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3 cloves, 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
- 1 cup canned coconut milk
- 4 cups packed fresh spinach
- 1 tsp salt
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Rinse 1 cup dry brown lentils under cold water and drain. In a medium saucepan, combine lentils with 3 cups water and bring to a boil. Reduce heat to simmer and cook uncovered for 20-25 minutes until lentils are tender but not mushy; drain any excess water.
- Step 2: While lentils cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent.
- Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 4: Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder to the skillet. Cook spices with onion mixture for 2 minutes, stirring frequently.
- Step 5: Pour in 1 cup canned coconut milk and bring to a gentle simmer. Add the cooked lentils and 1 tsp salt, stirring to combine.
- Step 6: Add 4 cups packed fresh spinach to the curry and cook for 3-4 minutes until spinach wilts and integrates.
- Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve hot with lime wedges on the side to squeeze over.
Frequently asked questions
How long does Stovetop Lentil and Spinach Curry with 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 Stovetop Lentil and Spinach Curry with 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 dry brown lentils from drying out.
Can I substitute ingredients in Stovetop Lentil and Spinach Curry with 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 Stovetop Lentil and Spinach Curry with 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.
What goes well with Stovetop Lentil and Spinach Curry with Coconut Milk?
Indian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
