Cozy Coconut Lentil Curry
Creamy lentils simmered in coconut milk, tomatoes, warming curry spice, and tender spinach.
Quick Kitchen Summary & Pro Tips
A medium recipe for 4 servings. Prep the ingredients first, then give yourself 32 minutes from start to table.
- Total time
- 32 min
- Difficulty
- Medium
- Servings
- 4 servings
- Calories
- 419
Prep station
Ingredients
Check off ingredients as you set up your cooking station.
Per serving
Nutrition snapshot
Protein
18g
Carbs
51g
Fat
17g
Fiber
18g
Nutrition is an estimate and can vary by brands, portions, and cooking methods.
Step-by-step cooking mode
Make it happen
Prep first
10 minutes
Cook time
22 minutes
Makes
4 servings
Measure before you heat the pan
3 cups cooked lentils · 1 can coconut milk · 1 cup crushed tomatoes · 2 cups baby spinach · 1 tablespoon curry powder
- 1
Bloom the spice
30 secondsWarm a little oil in a pot and toast curry powder for 30 seconds until deeply aromatic.
- Use now
- 1 tablespoon curry powder and a little oil.
- Cook until
- Toast the spice over medium heat just until fragrant; it should not darken.
- 2
Create the sauce
3 minutesStir in tomatoes and coconut milk, scraping up any toasted spice from the bottom of the pot.
- Use now
- 1 cup crushed tomatoes and 1 can coconut milk.
- Cook until
- Stir until smooth, scraping the bottom of the pot to dissolve the toasted spice.
- 3
Simmer lentils
15 minutesAdd lentils and simmer gently for 15 minutes, stirring occasionally, until thick and creamy.
- Use now
- 3 cups cooked lentils.
- Cook until
- Simmer gently, stirring every few minutes, until the curry thickly coats a spoon.
- 4
Fold in spinach
1–2 minutesStir in spinach just before serving. It should wilt but keep its vibrant green color.
- Use now
- 2 cups baby spinach.
- Cook until
- Fold in spinach at the very end; stop cooking once it has wilted but is still bright green.
Ready to find your next win?
Back to Pantry Matcher