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One Pot Spinach and Lentil Curry

One Pot Spinach and Lentil Curry - A Cozy, Weeknight-Friendly Meal

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • Olive oil or coconut oil
  • 1 large onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1–2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4–1/2 teaspoon chili flakes or cayenne (optional, to taste)
  • 1 cup dried red lentils (rinsed) or 1 1/4 cups dried brown/green lentils (rinsed; longer cook time)
  • 1 can (14–15 oz) diced tomatoes
  • 1 can (14 oz) coconut milk (full-fat or light)
  • 2–3 cups vegetable broth or water (more as needed)
  • 5–6 oz fresh baby spinach (about 5 packed cups) or 10 oz frozen spinach
  • 1 tablespoon lemon juice or 1/2 lemon, for finishing
  • Salt and black pepper
  • Optional add-ins: 1–2 cups diced vegetables (carrots, bell pepper, sweet potato), fresh cilantro, plain yogurt for topping
  • To serve: Cooked rice, quinoa, or warm naan

Instructions
 

  • Prep the aromatics: Chop the onion, mince the garlic, and grate the ginger. Rinse the lentils until the water runs clearer.
  • Sauté the base: Warm 1–2 tablespoons oil in a large pot over medium heat. Add onion with a pinch of salt and cook 5–7 minutes until softened and lightly golden.
  • Add garlic and ginger: Stir in garlic and ginger. Cook 30–60 seconds until fragrant, stirring so they don’t brown.
  • Bloom the spices: Add curry powder, cumin, coriander, turmeric, and chili flakes if using. Stir for 30 seconds to wake up the flavors.
  • Build the sauce: Pour in the diced tomatoes (with juices), coconut milk, and 2 cups of broth. Stir to combine and bring to a gentle simmer.
  • Add lentils: Stir in the rinsed lentils. Reduce heat to a steady simmer. Cover partially and cook, stirring occasionally.
  • Simmer times: For red lentils, cook 15–20 minutes until soft and creamy. For brown/green lentils, cook 25–35 minutes until tender but not mushy. Add more broth if it gets too thick.
  • Add veggies (optional): If using carrots, bell pepper, or sweet potato, add them with the lentils so they soften with the curry.
  • Stir in spinach: Add spinach in batches and stir until wilted. If using frozen spinach, thaw and squeeze out excess liquid before adding.
  • Season and brighten: Add 1 teaspoon salt to start, black pepper, and lemon juice. Taste and adjust salt, acid, and heat. You want a creamy, well-seasoned curry with a gentle kick.
  • Rest and serve: Let it sit off the heat for 5 minutes to thicken. Ladle into bowls and top with cilantro or a spoon of yogurt if you like. Serve with rice or naan.