One-Pot Lentil & Spinach Curry
Red lentils cooked down with coconut milk and warm spices until they collapse into a silky curry, finished with fistfuls of spinach that wilt in the residual heat right before serving.
- Course
- Easy Dinners
- Time
- 35 min
- Servings
- 6
Cooking Notes
- Cook the aromatics and spices in the pot before adding the lentils and liquid. Briefly heating the spices in fat gives the curry more depth than adding them to a watery simmer.
- Keep the pot at a steady simmer and stir near the end, when the lentils begin releasing starch. That prevents scorching while still allowing the curry to thicken naturally.
- Fold the spinach in only after the lentils are tender. The residual heat wilts the leaves quickly and keeps them greener and fresher than a long simmer would.
Recipe Card
One-Pot Lentil & Spinach Curry
By Gabriella
- Category
- Easy Dinners
- Total Time
- 35 min
- Difficulty
- Easy
Ingredients
- 1.5 cups red lentils, rinsed
- 1 can full-fat coconut milk
- 3 cups vegetable broth
- 1 onion, finely diced
- 1 tbsp grated ginger
- 4 cloves garlic, minced
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 5 oz baby spinach
- 2 tbsp coconut oil
- Juice of 1 lemon
- Kosher salt to taste
Instructions
- 1
Warm the coconut oil in a deep pot and cook the onion with a big pinch of salt until soft and just starting to color.
- 2
Add the ginger, garlic, curry powder, and turmeric and stir for a minute until the whole kitchen smells like dinner.
- 3
Tip in the lentils, coconut milk, and broth, bring to a simmer, and cook uncovered for twenty minutes, stirring now and then.
- 4
When the lentils have fallen apart and the curry coats a spoon, kill the heat and fold in the spinach in two batches.
- 5
Finish with lemon juice and more salt than feels sensible, and serve with rice or warm flatbread for scooping.
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