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Weeknight • Vegetarian

Hearty Lentil and Spinach Curry

A comforting and vibrant vegetarian curry, rich with tender lentils, fresh spinach, and aromatic spices.

Prep
10 min
Cook
25 min
Servings
4
Level
Weeknight
Hearty Lentil and Spinach Curry

This Hearty Lentil and Spinach Curry is the ultimate plant-based comfort food, delivering warmth and incredible flavor in every spoonful. It's surprisingly easy to make, uses simple pantry ingredients, and comes together quickly enough for a weeknight. Get ready to fall in love with this nutritious, fragrant, and deeply satisfying curry!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp coconut oil or olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper (optional)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 5 oz fresh spinach
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or naan bread for serving

Preparation

  1. Step 1

    Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

  2. Step 2

    Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant. Add cumin, coriander, turmeric, and cayenne pepper (if using). Cook for another minute, stirring constantly, until spices are toasted.

  3. Step 3

    Pour in diced tomatoes (undrained), coconut milk, rinsed lentils, and vegetable broth. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender (cooking time varies by lentil type).

  4. Step 4

    Once lentils are tender, stir in fresh spinach. Cook for 2-3 minutes, stirring occasionally, until spinach has wilted. Taste and adjust seasoning with salt and pepper.

  5. Step 5

    Serve hot over cooked rice or with warm naan bread, garnished with fresh cilantro.

Tips

  • Use brown or green lentils for this recipe; red lentils cook faster but can become mushier.
  • For an extra layer of flavor, add a squeeze of fresh lime juice at the very end.
  • This curry freezes beautifully, making it perfect for meal prepping!

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