Creamy Coconut Curry Lentils with Spinach
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.
- 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.
- This dish freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
