Healthy Lentil and Spinach Curry

Name: Healthy Lentil and Spinach Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup red lentils, rinsed; 2 cups vegetable broth; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 can (14 oz) coconut milk; 2 cups fresh spinach, chopped; 1 tablespoon curry powder; 1 teaspoon cumin; Salt and pepper to taste; 2 tablespoons olive oil; Fresh cilantro for garnish (optional)

Highlighted under: Clean Healthy Meals Favorites

I absolutely love this Healthy Lentil and Spinach Curry! It's my go-to recipe when I want something hearty yet light. The combination of lentils and spinach not only adds great nutrients but also creates a deliciously comforting dish. I enjoy making this curry on busy weeknights because it comes together quickly and fills the kitchen with an incredible aroma. Plus, I can easily customize it with whatever spices I have on hand or add extra veggies if I’m feeling adventurous.

Created by

Lucy Thompson

Last updated on 2026-01-05T19:54:34.695Z

I first stumbled upon lentil curry during a cooking class, and I've never looked back. It was a delightful discovery that has evolved into a beloved staple in my home. My favorite twist is adding coconut milk for extra creaminess and flavor, balancing the spices beautifully.

When cooking lentils, I've found that a good soak and rinse can significantly improve their texture and reduce cooking time. I usually spend a few minutes prepping before starting, which allows all the flavors to meld perfectly in the pot. It's a recipe that always leaves me feeling satisfied, yet healthy!

Why You Will Love This Recipe
Packed with protein and nutrients from lentils and spinach
Quick and easy to prepare, perfect for busy weeknights
Loaded with flavors that can be adjusted to your taste

Key Ingredients and Their Benefits

The heart of this Healthy Lentil and Spinach Curry lies in its star ingredient: red lentils. These lentils are not only quick to cook, taking about 20 minutes to soften, but they also pack a protein punch, making them an excellent substitute for meat in vegetarian dishes. Their mild flavor allows them to absorb the spices beautifully, creating a rich and harmonious depth in your curry.

Spinach adds not just a vibrant green color but also a wealth of nutrients, including iron and vitamins A and C. Adding it towards the end of cooking ensures it retains its vibrant color and delicate texture. If you have other greens on hand, such as kale or Swiss chard, feel free to swap them in; just chop them finely and add them a couple of minutes before the dish is complete.

Technique Tips for Perfect Consistency

Achieving the right texture for your curry is essential for a comforting dish. If you prefer a thicker sauce, let it simmer uncovered for a few minutes longer until it reduces to your liking. Conversely, if the very thought of a dry curry makes you cringe, keep extra vegetable broth on standby to refine the consistency while cooking. The goal is a creamy, luxurious sauce that clings to the lentils and vegetables.

When incorporating the coconut milk and spinach, stir gently to avoid breaking down the lentils further. You'll want to heat the mixture just enough to wilt the spinach without overcooking it, which only takes about 5 minutes. A gentle fold will maintain those lovely lentil shapes, which adds to the dish's overall appeal.

Ingredients

Gather the following ingredients to make this delicious curry:

Ingredients

1 cup red lentils, rinsed
2 cups vegetable broth
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 can (14 oz) coconut milk
2 cups fresh spinach, chopped
1 tablespoon curry powder
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish (optional)

Once you have all the ingredients ready, you're set to start this flavorful journey!

Instructions

Follow these steps for a flavorful lending of spices and textures:

Sauté the Aromatics

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Add the Spices and Lentils

Sprinkle in the curry powder and cumin, stirring for about 1 minute. Then, add the rinsed lentils and vegetable broth to the pan. Bring to a boil, then reduce to a simmer.

Simmer the Curry

Let the curry simmer uncovered for about 20 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if needed to reach your desired consistency.

Finish with Coconut Milk and Spinach

Once the lentils are cooked, stir in the coconut milk and add the chopped spinach. Cook for an additional 5 minutes until the spinach is wilted. Season with salt and pepper to taste.

Serve the curry hot with rice or bread, garnished with fresh cilantro if desired.

Pro Tips

For a spicier kick, feel free to add red chili flakes or fresh chili peppers while sautéing the onions. This dish also pairs wonderfully with naan or over quinoa for an added protein boost.

Make-Ahead and Storage

This curry is an excellent make-ahead option. You can prepare the lentils and sauce ahead of time, and simply add the spinach and coconut milk before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Just be sure to reheat gently on the stove over low heat to keep the texture pleasant and prevent any separation of the coconut milk.

If you're planning to keep this dish for longer, consider freezing it. Portion it out into freezer-safe containers and it should last for about 3 months. When you're ready to enjoy it, thaw overnight in the refrigerator and reheat on the stove, adding a splash of broth or water to help return the curry to its original creamy consistency.

Flavor Variations and Customizations

While the base recipe is packed with flavor, don't hesitate to play with spices. Consider adding a pinch of turmeric for an earthy note or a dash of chili powder for heat. If you're a fan of acidity, a squeeze of lime or lemon just before serving can brighten the flavors beautifully. Likewise, you can incorporate other vegetables such as bell peppers or carrots if you're inclined to add more texture and color.

For those who enjoy a bit of sweetness, toss in a handful of raisins or diced sweet potato during the simmering phase. These additions not only enhance the flavor profile but also add an unexpected deliciousness. Remember, adjusting cooking times for extra ingredients might be necessary—keep an eye on the tenderizing process.

Questions About Recipes

→ Can I use other types of lentils?

Yes, but cooking times may vary. Red lentils cook faster and break down, making the curry thicker.

→ Is it vegan-friendly?

Absolutely! This recipe uses vegetable broth and coconut milk, making it completely vegan.

→ Can I make this curry ahead of time?

Yes, the flavors deepen when stored. Just keep it in the refrigerator for up to 3 days and reheat before serving.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.