Red Lentil & Spinach Curry
This Red Lentil & Spinach Curry is a creamy, satisfying, and nutrient-packed weeknight winner that comes together in under 30 minutes, featuring two powerful iron sources: red lentils and fresh spinach.
For 4 servings
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the curry powder, ground turmeric, and ground cumin. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
Add the rinsed red lentils, diced tomatoes (undrained), and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
Pour in the full-fat coconut milk and stir well. Add the roughly chopped fresh spinach. Continue to cook, uncovered, for 2-3 minutes, or until the spinach has wilted completely.
Season the curry with salt and black pepper to taste. If desired, add a pinch of sugar or a tiny splash of maple syrup to balance the flavors, especially if your tomatoes are very acidic.
Serve hot, garnished generously with fresh chopped cilantro and an extra squeeze of fresh lime juice. This curry pairs wonderfully with fluffy basmati rice, quinoa, or warm whole-wheat naan bread.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip rinsing the red lentils; it helps remove any debris and excess starch, ensuring a cleaner flavor and texture.
- 2For an extra layer of flavor, bloom your spices properly. Cooking them briefly in oil before adding liquids helps release their essential oils and deepens their taste.
- 3Adjust the spice level to your preference. For more heat, add a pinch of cayenne pepper or a chopped green chili along with the garlic and ginger. For milder, reduce the curry powder slightly.
- 4This curry thickens as it cools. If reheating, you might need to add a splash of water or vegetable broth to achieve your desired consistency.
Adapt it for your goals.
Add extra vegetables
Stir in diced sweet potatoes or bell peppers along with the lentils for added texture and nutrients. They will cook down nicely during the simmering process.
Boost proteinBoost protein
For a non-vegan option, add cooked chicken or shrimp during the last 5 minutes of cooking. For a plant-based boost, stir in some crumbled firm tofu or chickpeas with the lentils.
Different greensDifferent greens
While spinach is classic, you can substitute other quick-cooking greens like kale (add a few minutes earlier to soften) or Swiss chard for a slightly different flavor profile.
Why this is on our healthy list.
Rich in Iron
Both red lentils and spinach are excellent sources of plant-based iron, crucial for energy production and preventing anemia. Vitamin C from lime juice aids iron absorption.
High in Fiber
Lentils are packed with dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Plant-Based Protein
Red lentils provide a significant amount of plant-based protein, making this curry a satisfying and complete meal for vegetarians and vegans, supporting muscle repair and growth.
Frequently asked questions
While red lentils are ideal for their quick cooking time and creamy texture, you could use brown or green lentils. However, they will require a longer simmering time (up to 30-40 minutes) and may not break down as much, resulting in a less creamy curry.
