Spinach Lentil Curry

The first time I made this Spinach Lentil Curry, I wasn’t sure what the reaction would be. My family can be picky eaters, especially when “healthy” is mentioned alongside dinner. But the aroma that filled the kitchen as it simmered – a rich blend of spices, coconut, ginger, and garlic – had everyone intrigued. When dinner time rolled around, silence descended on the table, quickly followed by requests for seconds. It was an instant hit! This curry has since become a staple in our household rotation. It’s incredibly comforting, packed with flavour, surprisingly easy to make, and brilliantly nourishing. It feels like a hug in a bowl – hearty enough for a cold evening, yet vibrant enough for any time of year. The creaminess from the coconut milk perfectly balances the earthy lentils and fresh spinach, while the blend of spices provides a warming depth that isn’t overpowering. It’s proof that healthy, plant-based eating can be incredibly delicious and satisfying for everyone, even the skeptics! Plus, knowing we’re getting a good dose of protein, fiber, and iron in such a tasty package makes it a win-win.

Ingredients

• 1 tablespoon Coconut Oil or Olive Oil: Used for sautéing the aromatics, forming the flavour base.
• 1 large Yellow Onion: Finely chopped (about 1.5 cups). Provides a sweet and savoury foundation.
• 3-4 cloves Garlic: Minced (about 1 tablespoon). Adds pungent depth.
• 1 tablespoon Fresh Ginger: Grated or finely minced. Lends a warm, zesty spice.
• 1 teaspoon Ground Cumin: Earthy and warm spice, essential for curry flavour.
• 1 teaspoon Ground Coriander: Offers a slightly sweet, citrusy note.
• 1 teaspoon Turmeric Powder: Provides vibrant colour and earthy, slightly bitter notes.
• 1/2 teaspoon Smoked Paprika (optional): Adds a subtle smokiness.
• 1/4 – 1/2 teaspoon Red Pepper Flakes or Cayenne Pepper (optional): Adjust to your preferred heat level.
• 1 cup Red Lentils: Rinsed thoroughly under cold water until the water runs clear. Red lentils cook quickly and break down for a creamy texture.
• 4 cups Vegetable Broth: Low sodium preferred, provides liquid for cooking lentils and adds flavour.
• 1 can (13.5 oz / 400ml) Full-Fat Coconut Milk: Creates a rich, creamy consistency. Use full-fat for best results.
• 5 oz (about 5 packed cups) Fresh Baby Spinach: Washed. Wilts down significantly, adding nutrients and colour.
• 1 tablespoon Lemon Juice: Freshly squeezed, brightens up all the flavours at the end.
• Salt and Black Pepper: To taste. Essential for enhancing all other flavours.
• Fresh Cilantro (optional, for garnish): Adds a fresh, herbaceous finish.

Instructions

1. Sauté Aromatics: Heat the coconut oil or olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped yellow onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
2. Add Spices and Aromatics: Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
3. Bloom Spices: Stir in the ground cumin, ground coriander, turmeric powder, smoked paprika (if using), and red pepper flakes (if using). Cook for about 30-60 seconds, stirring constantly, until the spices become fragrant. This step, called blooming, enhances their flavour.
4. Add Lentils and Broth: Add the rinsed red lentils and the vegetable broth to the pot. Stir everything together, scraping up any bits stuck to the bottom of the pot.
5. Simmer Lentils: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the red lentils are tender and cooked through. Stir occasionally to prevent sticking. Red lentils cook relatively quickly and will start to break down, thickening the curry.
6. Incorporate Coconut Milk: Once the lentils are tender, stir in the full-fat coconut milk. Let the curry gently simmer uncovered for another 5-10 minutes, allowing the flavours to meld and the sauce to thicken slightly to your desired consistency.
7. Wilt Spinach: Add the fresh baby spinach to the pot in batches if necessary. Stir gently until the spinach wilts down completely into the curry. This should only take a couple of minutes.
8. Season and Finish: Turn off the heat. Stir in the freshly squeezed lemon juice. Taste the curry and season generously with salt and freshly ground black pepper until the flavours pop. Adjust any other seasonings if needed (more spice, more warmth etc.).
9. Serve: Ladle the spinach lentil curry into bowls. Garnish with fresh cilantro, if desired. Serve hot with your favourite accompaniments.

Nutrition Facts

• Servings: Approximately 4-6 servings
• Calories per Serving: Approximately 350-450 kcal (will vary based on exact ingredients and serving size)
• High in Plant-Based Protein: Lentils are an excellent source of protein, crucial for building and repairing tissues, and keeping you feeling full and satisfied.
• Excellent Source of Fiber: Both lentils and spinach contribute significant dietary fiber, promoting healthy digestion, regulating blood sugar levels, and contributing to heart health.
• Rich in Iron: Lentils and spinach provide a good amount of plant-based iron, important for oxygen transport in the blood and preventing fatigue. Pairing with lemon juice (Vitamin C) aids absorption.
• Good Source of Folate: Lentils are packed with folate (Vitamin B9), essential for cell growth and metabolism.
• Contains Essential Minerals: Provides minerals like potassium (from spinach and lentils) important for blood pressure regulation and manganese involved in metabolism.

(Note: Nutrition facts are estimates and can vary based on specific ingredients, brands, and portion sizes used.)

Preparation Time

• Prep Time: Approximately 15 minutes (chopping vegetables, measuring spices, rinsing lentils).
• Cook Time: Approximately 30-40 minutes (sautéing, simmering lentils, finishing the curry).
• Total Time: Approximately 45-55 minutes. This makes it a fantastic option for a relatively quick and deeply flavourful weeknight meal.

How to Serve

This Spinach Lentil Curry is wonderfully versatile. Here are some delicious ways to serve it:

• With Grains:
  • Basmati Rice: Fluffy, fragrant Basmati rice is a classic pairing, perfect for soaking up the creamy curry sauce.
  • Brown Rice: A nuttier, whole-grain option that adds extra fiber.
  • Quinoa: A complete protein option that complements the lentils well.
  • Cauliflower Rice: A low-carb alternative that provides a neutral base.
• With Breads:
  • Naan Bread: Warm, soft naan (garlic naan is especially good!) is ideal for scooping up the curry.
  • Roti or Chapati: Whole wheat flatbreads are another excellent choice for dipping.
  • Pita Bread: Warm pita works well in a pinch.
• Garnishes and Toppings:
  • Fresh Cilantro: Adds a burst of freshness that cuts through the richness.
  • A Dollop of Yogurt: Plain dairy or coconut yogurt adds extra creaminess and a cooling tang (add just before serving).
  • Lemon or Lime Wedges: A final squeeze brightens all the flavours.
  • Toasted Nuts or Seeds: Cashews, almonds, or pumpkin seeds can add a lovely crunch.
  • A Drizzle of Chili Oil: For those who like an extra kick of heat.
• As a Complete Meal: Serve a generous bowl on its own for a satisfying and complete plant-based meal.

Additional Tips

1. Lentil Variations: While red lentils are ideal for a creamy, quick-cooking curry, you can use brown or green lentils. Note that they take longer to cook (around 30-40 minutes simmering time) and tend to hold their shape more, resulting in a less creamy, more textured curry. Adjust broth accordingly if needed.
2. Adjusting Spice Level: This recipe is mildly spiced. Increase the red pepper flakes or add a pinch of cayenne pepper for more heat. You could also add a finely chopped fresh chili (like serrano or jalapeño) along with the garlic and ginger. For less heat, omit the red pepper flakes entirely.
3. Creaminess Control: For the richest flavour and texture, use full-fat coconut milk. Light coconut milk can be used for a lower-fat version, but the curry won’t be as creamy. If you don’t have coconut milk, unsweetened cashew cream or even a swirl of plain yogurt (dairy or non-dairy) stirred in after cooking can work, though it changes the flavour profile.
4. Boost the Veggies: Feel free to add more vegetables! Diced carrots, sweet potatoes, or butternut squash can be added with the lentils (they’ll need similar cooking time). Peas or chopped bell peppers can be stirred in during the last 5-10 minutes of simmering. Ensure you have enough liquid; add a splash more broth if it looks too thick.
5. Make-Ahead Magic: Like many curries, this Spinach Lentil Curry tastes even better the next day as the flavours have more time to meld. It’s perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days.
6. Freezing Instructions: This curry freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Leave a little headspace for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. You may need to add a splash of broth or water to loosen it up upon reheating.
7. Fresh vs. Frozen Spinach: Frozen spinach works well too. Thaw about 10 oz of frozen chopped spinach completely and squeeze out as much excess water as possible before adding it to the curry during the last few minutes of cooking (step 7). Using fresh spinach generally provides a brighter flavour.
8. The Finishing Touch: Don’t skip the final squeeze of fresh lemon juice! It truly brightens the dish and balances the richness of the coconut milk and earthy lentils. Fresh cilantro also adds an essential layer of freshness.

FAQ (Frequently Asked Questions)

1. Can I use different types of lentils for this curry?
Yes, you can! Red lentils cook fastest (15-20 mins) and break down for a creamy texture, which is often preferred in this style of curry (dal). Brown or green lentils can also be used, but they require a longer simmering time (30-40 minutes) and will hold their shape more, resulting in a chunkier texture. You might need to add a bit more broth if using these lentils.

2. Is this Spinach Lentil Curry recipe spicy?
As written, it’s mild to medium, depending on your sensitivity and whether you include the optional red pepper flakes. You have full control! Omit the red pepper flakes for a very mild version. For more heat, increase the red pepper flakes, add a pinch of cayenne pepper, or sauté a fresh chopped chili with the aromatics.

3. How long can I store leftovers in the refrigerator?
Leftover Spinach Lentil Curry can be stored in an airtight container in the refrigerator for up to 4 days. The flavours often deepen and improve overnight, making it excellent for meal prep. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much.

4. Can I freeze this Spinach Lentil Curry?
Absolutely! This curry freezes very well. Allow it to cool completely before transferring to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.

5. Is this recipe naturally vegan and gluten-free?
Yes, provided you use vegetable broth and oil (like coconut or olive oil) instead of ghee, this recipe is naturally vegan. It is also naturally gluten-free. Always double-check the labels on your vegetable broth and spices to ensure they are certified gluten-free if you have celiac disease or severe gluten sensitivity. Serve with gluten-free grains like rice or quinoa, or gluten-free bread.

6. What can I substitute for coconut milk?
Full-fat coconut milk provides the best creamy texture and characteristic flavour. However, if you need a substitute, you could try unsweetened cashew cream (soaked cashews blended with water), another plant-based cream, or even heavy cream if you’re not strictly vegan. For a much lighter, less creamy version, you could simply omit the coconut milk and potentially add a bit more broth, resulting in more of a lentil soup consistency. A swirl of plain yogurt (dairy or non-dairy) added off-heat just before serving can also add some creaminess and tang.

7. What if I don’t have fresh ginger or garlic?
While fresh aromatics provide the best flavour, you can substitute in a pinch. Use about 1 teaspoon of garlic powder instead of fresh garlic, and about 1/2 teaspoon of ground ginger instead of fresh ginger. Add them along with the other dried spices (Step 3) to allow them to bloom. The flavour profile will be slightly different but still delicious.

8. Can I add meat or poultry to this curry?
While this is designed as a vegetarian/vegan dish, you could certainly add meat. You could brown some cubed chicken breast or thighs, or ground lamb/beef after sautéing the onions, then proceed with the recipe, perhaps slightly increasing the simmering time to ensure the meat is cooked through. You might also need to adjust the liquid slightly. Alternatively, serve the curry alongside grilled chicken or fish.