Introduction

This Creamy Coconut Curry Lentils with Spinach is a wholesome, protein-packed dish that brings together the earthy flavors of red lentils with aromatic spices and rich coconut milk. This one-pot wonder is perfect for busy weeknights and delivers restaurant-quality flavors in under 40 minutes.

Why You'll Love This Recipe

This plant-based curry is incredibly satisfying and nutritious. The red lentils break down into a creamy texture while absorbing all the beautiful spices. It's budget-friendly, naturally gluten-free, and packed with protein and iron. Plus, it freezes beautifully for meal prep!

Ingredients

• 1 ½ cups red lentils, rinsed and drained
• 1 can (14 oz) coconut milk, full-fat
• 3 cups vegetable broth
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut oil
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper (adjust to taste)
• 4 cups fresh spinach
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• Juice of 1 lime
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in curry powder, cumin, turmeric, and cayenne pepper. Toast the spices for 30 seconds to release their flavors.
4. Add tomato paste and stir well to combine with the spices and aromatics.
5. Pour in the rinsed red lentils, diced tomatoes, vegetable broth, and coconut milk. Stir everything together.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until lentils are tender and the curry has thickened.
7. Add the fresh spinach and stir until wilted, about 2-3 minutes.
8. Remove from heat and stir in lime juice. Season with salt and black pepper to taste.
9. Garnish with fresh cilantro and serve hot over rice or with naan bread.

Nutrition Information

Per Serving (serves 6):

• Calories: 320
• Protein: 14g
• Carbohydrates: 38g
• Fiber: 9g
• Fat: 13g
• Iron: 35% DV
• Vitamin A: 45% DV

Serving Suggestions

Serve this creamy curry over fluffy basmati rice, quinoa, or with warm naan bread. Top with a dollop of coconut yogurt, extra cilantro, and a squeeze of lime. Pair with cucumber raita or mango chutney for added freshness. This dish also works wonderfully as a filling for wraps or stuffed sweet potatoes.

Recipe Variations

• Vegetable Boost: Add diced sweet potato, cauliflower florets, or bell peppers along with the lentils for extra nutrition.
• Different Greens: Substitute spinach with kale, Swiss chard, or mustard greens.
• Protein Addition: Stir in chickpeas or cubed tofu for additional protein.
• Spice Level: Adjust the cayenne pepper or add fresh chilies for more heat, or omit for a milder version.
• Creamier Texture: Use an immersion blender to partially blend the curry for an ultra-creamy consistency.

Chef's Tips

• Red lentils cook faster than other varieties and create a naturally creamy texture, making them perfect for this recipe.
• Don't skip toasting the spices – this crucial step enhances their flavors significantly.
• If the curry becomes too thick, thin it out with additional vegetable broth or coconut milk.
• This dish tastes even better the next day as the flavors continue to develop.
• Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: Indian-Inspired
• Course: Main Dish
• Diet: Vegan, Gluten-Free

Keywords

vegan curry, coconut lentil curry, red lentils recipe, easy vegetarian dinner, plant-based protein, Indian lentils, one-pot meal, meal prep friendly, dairy-free curry, spinach lentils