Indian Lentil Curry with Spinach Recipe
If you’re searching for a wholesome, comforting dinner packed with flavor, nutrition, and color, this Indian Lentil Curry with Spinach is your new best friend. Creamy red lentils simmer with classic spices, melded together by silky coconut milk and finished with vibrant spinach. It’s a one-pot wonder that’s warming, budget-friendly, and so addictive, you’ll crave it every week. Whether you’re feeding family, meal prepping, or simply wanting to wow yourself, this dish never disappoints.
Ingredients You’ll Need
The beauty of Indian Lentil Curry with Spinach lies in its humble, accessible ingredients, each bringing a pop of flavor, a splash of color, or a velvety texture. Gather these pantry and fresh staples, and you’ll be amazed by the transformation in your pot.
- 1 cup dried red lentils: These cook quickly and break down into creamy perfection, soaking up all the spices beautifully.
- 1 tablespoon olive oil: A healthy fat for sautéing and carrying the flavors of the aromatics.
- 1 medium yellow onion, finely chopped: Essential for a naturally sweet, savory base.
- 3 garlic cloves, minced: The heart of many Indian dishes, garlic adds depth and aromatic kick.
- 1 tablespoon fresh ginger, grated: Fresh ginger gives gentle heat and brightness to every bite.
- 1 tablespoon curry powder: The backbone of your curry flavor—choose a blend you love.
- 1 teaspoon ground cumin: Warm, earthy notes that round out the curry beautifully.
- 1 teaspoon ground turmeric: Adds a golden hue and subtle bitterness, also loaded with nutritional benefits.
- 1/2 teaspoon ground coriander: For sweet, citrusy undertones that brighten the dish.
- 1/4 teaspoon cayenne pepper (optional): For those who like a little fire—add to taste.
- 1 can (14.5 oz) diced tomatoes: Provides acidity and that classic curry tang.
- 4 cups vegetable broth: The liquid base that cooks the lentils to creamy perfection.
- 4 cups fresh spinach, chopped: A hearty heap for a nutrient and color boost—wilts down beautifully.
- 1/2 cup canned coconut milk: The finishing touch for richness and a subtle tropical sweetness.
- Salt and black pepper to taste: Don’t forget—season to your liking at the end.
- Fresh cilantro for garnish (optional): Adds freshness and an appealing finish.
- Cooked basmati rice for serving: The perfect fluffy bed for all that creamy curry.
How to Make Indian Lentil Curry with Spinach
Step 1: Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add your finely chopped onion, letting it gently sizzle and soften for about 5 minutes. Stir often—this is where flavor magic begins, as the onion turns translucent and sweet. Next, toss in the minced garlic and grated ginger. Sauté everything for another minute, just until you catch those unmistakable warm aromas wafting from your pot.
Step 2: Toast the Spices
Time to build those signature curry layers! Sprinkle in your curry powder, cumin, turmeric, coriander, and cayenne pepper (if you like heat). Stir constantly, letting the spices toast in the oil for about 30 seconds. Their natural oils will release, intensifying their flavors and infusing your kitchen with the scent of Indian Lentil Curry with Spinach even before you add anything else!
Step 3: Add Tomatoes
Pour in the diced tomatoes, scraping any flavorful bits from the bottom of the pot. Let everything cook together for about 2 minutes. This step melds the tangy tomato with your spice base, creating a lush, aromatic sauce that will soak right into the lentils.
Step 4: Simmer the Lentils
Stir in the rinsed lentils and pour in the vegetable broth. Give everything a quick stir, bring it to a boil, then reduce the heat for a gentle simmer. Leave the pot uncovered and cook for 20 to 25 minutes. The lentils will soften, the sauce will thicken, and your kitchen will start smelling like a cozy Indian eatery.
Step 5: Add Spinach
Once the lentils are tender and creamy, add the chopped spinach. Stir and watch as the vibrant greens wilt down into the curry in just 3 to 4 minutes. This step not only enhances the color but adds a mild flavor and extra nutrition that makes Indian Lentil Curry with Spinach irresistible.
Step 6: Finish with Coconut Milk
Pour in the coconut milk and stir until everything is creamy and well combined. Give the curry a taste, then season with salt and black pepper as needed. At this point, you’ll have a pot of velvety, golden goodness, flecked with bright green spinach.
Step 7: Serve and Enjoy
Ladle the hot curry over fluffy basmati rice, sprinkle with fresh cilantro if using, and savor every spoonful. Whether you’re dishing up a bowl for one or plating it family-style, you’ll see just how comforting and beautiful this recipe truly is.
How to Serve Indian Lentil Curry with Spinach
Garnishes
For a burst of freshness, top your Indian Lentil Curry with Spinach with plenty of chopped cilantro. If you like extra creaminess, swirl in a spoonful of coconut yogurt just before serving. A sprinkle of toasted cashews or pumpkin seeds adds crunch and a touch of luxury, perfect for impressing dinner guests.
Side Dishes
This curry shines alongside pillowy basmati rice, but you can also pair it with warm naan, whole grain roti, or even a scoop of quinoa for added protein. Add a simple cucumber raita or a fresh green salad with lemon dressing for a cooling contrast, creating a well-rounded, satisfying meal.
Creative Ways to Present
Try serving Indian Lentil Curry with Spinach as the centerpiece of a DIY curry bowl bar at gatherings—offer toppings like sliced radish, lime wedges, and pickled onions. For a hearty lunch, spoon it into roasted bell pepper or squash halves. You can even use leftovers as an aromatic stuffing for baked potatoes or wraps, making weekday lunches anything but boring.
Make Ahead and Storage
Storing Leftovers
Once the curry cools to room temperature, transfer it to an airtight container and store it in the refrigerator. Indian Lentil Curry with Spinach keeps well for up to 4 days, getting even tastier as the flavors meld and deepen overnight.
Freezing
This curry is a freezer superstar. Portion cooled curry into freezer-safe containers or bags, leaving a little room for expansion. It will hold beautifully for up to 3 months, making weeknight meal planning a breeze when you need a nourishing dinner in no time.
Reheating
Reheat Indian Lentil Curry with Spinach gently on the stovetop or in the microwave, adding a splash of water or broth as needed to loosen the texture. Stir frequently, and enjoy that fresh-cooked taste every time—just as bright and cozy as the day you made it.
FAQs
Can I use a different type Main Course
Absolutely! While red lentils are soft and quick-cooking, you can easily swap in yellow lentils or split mung beans. Just remember that cooking times may vary, so test for tenderness before adding the spinach.
Is Indian Lentil Curry with Spinach spicy?
The spice level is totally customizable. As written, the curry is mild with just a hint of warmth from the optional cayenne. Feel free to adjust by adding more cayenne or include fresh green chili for extra kick.
Can I make this dish oil-free?
Yes, you can sauté the onions, garlic, and ginger in a splash of water or broth instead of olive oil. The flavors will still shine, and you’ll end up with a super light, healthy curry.
What protein can I add for a heartier meal?
Indian Lentil Curry with Spinach is already quite filling, but you can stir in cubed tofu or chickpeas at the end for extra protein and substance. This is especially great if you’re serving athletic family members or extra-hungry guests.
How do I avoid mushy spinach?
Add the spinach only at the end and cook it just until it’s wilted but still vibrantly green. Overcooking causes it to lose color and texture, so a quick stir is all you need for optimal results.
Final Thoughts
If you haven’t made Indian Lentil Curry with Spinach yet, consider this your friendly invitation to dive in! It’s healthy, deeply flavorful, and endlessly adaptable—so perfect for new cooks and curry lovers alike. Try it once, and it just might earn a spot in your weekly rotation.
Print
Indian Lentil Curry with Spinach Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A flavorful and nutritious Indian Lentil Curry with Spinach recipe that is vegan and gluten-free. This aromatic dish combines red lentils, fresh spinach, and a blend of traditional Indian spices for a satisfying meal.
Ingredients
Main Ingredients:
- 1 cup dried red lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 4 cups fresh spinach, chopped
- 1/2 cup canned coconut milk
- 1/2 teaspoon ground coriander
Spices:
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
Additional:
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked basmati rice for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot. Sauté onion until softened. Add garlic and ginger.
- Add Spices: Stir in curry powder, cumin, turmeric, coriander, and cayenne (if using).
- Cook Lentils: Pour in tomatoes, add lentils and broth. Simmer until lentils are tender.
- Finish Dish: Stir in spinach, then coconut milk. Season with salt and pepper.
- Serve: Garnish with cilantro and serve over basmati rice.
Notes
- You can substitute red lentils with yellow lentils or split mung beans.
- For extra richness, use full-fat coconut milk.
- To add heat, increase cayenne or add chopped green chili.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
