Creamy Spinach Lentil Curry

A creamy spinach lentil curry in a white bowl, garnished with cilantro and a lemon wedge, on a marble countertop. — Creamy Spinach Lentil Curry served with fresh spinach, garlic, and lemon for a wholesome homemade meal.

Creamy Spinach Lentil Curry is the ultimate comfort food that blends wholesome ingredients with bold, aromatic spices. This one-pot dish is nourishing, naturally vegan, and ready in under 40 minutes, making it perfect for both busy weeknights and cozy weekends. The red lentils simmer into a silky base while fresh spinach adds vibrant color and a boost of nutrients. Coconut milk ties everything together with a touch of creamy richness, and a squeeze of lemon at the end brightens every bite.

Curries have been enjoyed for centuries across many cultures, with lentil-based recipes being staples in Indian and Middle Eastern kitchens. Lentils not only add hearty texture but are also packed with protein and fiber, making this meal both satisfying and healthy.

Serve this curry with fluffy basmati rice, warm naan, or on its own as a complete meal. Each spoonful is earthy, creamy, and lightly spiced, offering a dish that’s as comforting as it is flavorful.

Recipe Yield: 4 servings

INGREDIENTS

1 cup dried red lentils, rinsed
1 can (14 oz) crushed tomatoes
3 cups vegetable broth
4 cups fresh baby spinach, roughly chopped
½ cup coconut milk
2 tbsp olive oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 tbsp freshly grated ginger
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp curry powder
1 tsp turmeric
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for heat)
1 tsp sea salt (plus more to taste)
½ tsp black pepper
Juice of ½ lemon
Fresh cilantro leaves, for garnish

INSTRUCTIONS

1. Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger, cooking until fragrant, another 1 minute.

2. Bloom the spices:
Add cumin, coriander, curry powder, turmeric, smoked paprika, and cayenne. Stir constantly for 30 seconds to release their aroma.

3. Simmer the lentils:
Pour in the crushed tomatoes, lentils, vegetable broth, salt, and black pepper. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and creamy.

4. Add spinach and coconut milk:
Stir in chopped spinach and cook for 2–3 minutes, just until wilted. Add coconut milk and simmer gently for another 5 minutes.

5. Finish and serve:
Squeeze in lemon juice, taste, and adjust seasoning with more salt if needed. Serve hot, garnished with fresh cilantro.

Helpful Tips to Perfect This Recipe

Choose the Right Lentils: Red lentils cook quickly and break down into a creamy texture, perfect for curry. Green or brown lentils will work but take longer.
Don’t Skip the Lemon: The fresh lemon juice brightens the earthy flavors, balancing richness from the coconut milk.
Make Ahead Friendly: This curry thickens as it sits. Add a splash of broth or water when reheating to keep it silky.

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