Turmeric Coconut Lentil Curry with Spinach
A fragrant, protein-packed curry with earthy turmeric, creamy coconut milk, and fresh spinach, served over fluffy jasmine rice. This indian-inspired vegetarian (vegan, gluten-free) ready in about 37 minutes pairs red lentils, (13.5 oz) coconut milk, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 red lentils
- 1 can (13.5 oz) coconut milk
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1 tsp turmeric
- 1/2 tsp cumin
- 2 tbsp coconut oil
- 3 cups, packed spinach
- 1 lime
- 1 cup, cooked jasmine rice
Instructions
- Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a large pot, heat 2 tbsp coconut oil over medium heat. Add 1 diced onion and cook for 5 minutes until translucent and golden.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp turmeric, and 1/2 tsp cumin. Cook for 1 minute until fragrant, then add rinsed lentils and 2 cups water.
- Step 3: Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes until lentils are tender and soup thickens, stirring occasionally.
- Step 4: Stir in 1 can (13.5 oz) coconut milk and 3 cups packed spinach. Simmer for 3-4 minutes until spinach wilts and coconut milk is heated through.
- Step 5: Squeeze juice from 1 lime into curry and stir. Season with salt to taste (start with 1/4 tsp).
- Step 6: Serve hot over 1 cup cooked jasmine rice, garnished with extra lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Turmeric Coconut Lentil Curry with Spinach take to make?
Total time is about 37 minutes (12 min prep + 25 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 Turmeric Coconut Lentil 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 Turmeric Coconut Lentil 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 Turmeric Coconut Lentil 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 Turmeric Coconut Lentil Curry with Spinach 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.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
