This comforting dish features tender brown lentils simmered in a fragrant coconut curry sauce, finished with fresh spinach for a wholesome, satisfying meal. It’s simple, rich, nourishing, and perfect for easy weeknight dinners or meal prep.
Why You’ll Love This Recipe
Creamy Coconut Curry Lentils with Spinach combines earthy lentils, warm spices, and silky coconut milk to create a balanced, flavorful dish that’s naturally vegan and incredibly filling. It requires minimal prep, uses affordable pantry staples, and offers a versatile base you can customize with extra vegetables or varying spice levels. It also reheats beautifully, making it a great choice for leftovers or meal prepping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 small yellow onion, diced
1 Tbsp curry powder
1 cup dry brown lentils
2 cups vegetable broth
1 can (13 oz) coconut milk
3 cups fresh baby spinach
Optional for serving: cooked rice and chopped fresh cilantro
Directions
Heat the olive oil in a deep skillet or pot over medium heat. Add the minced garlic and grated ginger. Sauté for about 1 minute, until fragrant but not browned.
Add the diced onion and continue cooking until the onion softens and becomes translucent. Stir in the curry powder and cook for 1 additional minute to toast the spices.
Add the dry brown lentils and vegetable broth. Stir to combine and dissolve any browned bits from the bottom of the pot.
Cover the pot with a lid. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
After 20 minutes, most of the broth should be absorbed and the lentils should be tender. Pour in the coconut milk and stir well.
Increase the heat to medium and let the mixture return to a gentle simmer. Cook uncovered for 10 minutes, stirring often, until the sauce thickens.
Turn off the heat. Add the fresh spinach and gently fold it into the hot lentils until wilted. Adjust seasoning if needed.
Serve warm over rice and garnish with cilantro if desired.
Add vegetables such as diced carrots, potatoes, bell peppers, or cauliflower for extra heartiness.
Use frozen spinach instead of fresh; add it at the same time as the coconut milk.
For a deeper flavor profile, add a pinch of garam masala along with the curry powder.
For a lighter version, reduce the coconut milk by half and replace the remaining amount with broth.
For more heat, add cayenne pepper or crushed red pepper flakes.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
To reheat, warm gently on the stovetop over low heat or microwave in short intervals, adding a splash of water or broth if the mixture thickens too much.
This dish also freezes well for up to 3 months; thaw in the refrigerator before reheating.
FAQs
How can I make this dish spicier?
You can add cayenne pepper, red pepper flakes, or use a spicy curry powder.
Can I use green lentils instead of brown?
Yes, but they require a longer cooking time and may need extra liquid.
Can I use frozen spinach?
Yes, add about 1/2 cup of frozen chopped spinach when adding the coconut milk.
Can I substitute the coconut milk?
You can replace it with 1/2 cup heavy cream or 3/4 cup half-and-half, keeping the dish non-vegan.
Do lentils need to be soaked first?
No soaking is required for brown lentils; they cook quickly as-is.
What type of curry powder works best?
Any mild or hot curry powder works; choose based on your preferred spice level.
Can I add more vegetables?
Absolutely—carrots, potatoes, cauliflower, or peas fit perfectly.
Can this recipe be meal-prepped?
Yes, it stores well and reheats easily, making it ideal for meal prep.
How do I prevent the lentils from sticking?
Stir occasionally while simmering and keep the heat low to medium.
Can I serve this without rice?
Yes, it pairs well with naan, quinoa, or can be eaten on its own like a stew.
Conclusion
Creamy Coconut Curry Lentils with Spinach is a hearty, nourishing dish that brings together simple ingredients in a deeply flavorful way. It’s easy to prepare, flexible enough to customize, and perfect for both quick dinners and weekly meal planning. Enjoy its comforting warmth and rich, aromatic sauce any night of the week.
A creamy, comforting vegan dish featuring brown lentils simmered in a fragrant coconut curry sauce with fresh spinach. Perfect for weeknight dinners, meal prep, or as a hearty meatless main.
Author:Sophia
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Indian-Inspired
Diet:Vegan
Ingredients
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 small yellow onion, diced
1 Tbsp curry powder
1 cup dry brown lentils
2 cups vegetable broth
1 can (13 oz) coconut milk
3 cups fresh baby spinach
Optional for serving: cooked rice
Optional garnish: chopped fresh cilantro
Instructions
Heat olive oil in a deep skillet or pot over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
Add diced onion and cook until translucent. Stir in curry powder and cook for 1 more minute.
Add brown lentils and vegetable broth. Stir to combine and scrape up any browned bits.
Cover, bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
Once lentils are tender and most broth is absorbed, pour in the coconut milk and stir well.
Increase heat to medium and let simmer uncovered for 10 minutes, stirring often, until sauce thickens.
Turn off heat and stir in the fresh spinach until wilted. Adjust seasoning as needed.
Serve warm over rice and garnish with fresh cilantro if desired.
Notes
No soaking needed for brown lentils—just rinse and cook.
Frozen spinach can be used in place of fresh; add with coconut milk.
Adjust heat level by using spicy curry powder or adding chili flakes.
For a richer flavor, add a pinch of garam masala with the curry powder.
