Description
This Creamy Coconut Curry Lentils with Spinach recipe is a comforting, hearty dish that combines tender lentils simmered in a rich coconut milk and tomato curry sauce, infused with fragrant spices. Enhanced with fresh spinach and garnished with cilantro and a splash of citrus, it’s a flavorful, nutritious meal perfect for a cozy dinner or meal prep.
Ingredients
Scale
Lentils
- 1 cup dried lentils (green or brown)
- 3 cups vegetable broth or water (plus additional for cooking lentils)
- Salt and pepper to taste
Curry Base
- 1 tablespoon olive oil or coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili flakes (optional)
- 1 can (14 oz) coconut milk (full-fat)
- 1 can (14 oz) diced tomatoes (with juice)
- 3 cups fresh spinach, roughly chopped
Garnish
- Fresh cilantro, for garnish (optional)
- Lemon or lime wedges, for serving
Instructions
- Prepare Lentils: Rinse the lentils thoroughly under cold water. In a medium pot, combine the lentils with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until lentils are tender but not mushy. Drain any excess water and set lentils aside.
- Sauté Aromatics: In a large skillet or pot, heat the olive oil or coconut oil over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and ginger, cooking for another minute until fragrant.
- Toast Spices: Stir in the curry powder, ground cumin, ground turmeric, and optional chili flakes. Toast the spices for 1-2 minutes, stirring frequently to release their full flavors without burning.
- Add Liquids: Pour in the coconut milk and canned diced tomatoes with their juice. Stir well to combine, scraping the bottom of the pan to lift any browned bits and incorporate those flavors.
- Simmer Curry: Add the cooked lentils and an additional cup of vegetable broth to the pot. Stir everything together and bring the mixture to a gentle simmer. Cook uncovered for 10-15 minutes, letting the flavors meld and the curry sauce thicken slightly, stirring occasionally.
- Incorporate Spinach: Stir in the roughly chopped fresh spinach and cook for 2-3 minutes until it wilts into the curry, blending its freshness throughout the dish.
- Season and Adjust Consistency: Taste the curry and season with salt and pepper as needed. If the curry is thicker than desired, add more broth or water gradually to reach your preferred consistency.
- Serve and Garnish: Spoon the creamy coconut curry lentils into bowls. Garnish each serving with fresh cilantro and a squeeze of lemon or lime wedges for bright, fresh contrast.
Notes
- You can substitute coconut oil for olive oil for a more pronounced coconut flavor.
- Adjust chili flakes according to your preferred spice level or omit for a milder curry.
- Use vegetable broth instead of water for a richer taste.
- This dish can be made ahead and reheated; it often tastes better after flavors meld overnight.
- Serve with steamed rice or warm naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
