Indian Lentil Curry with Spinach Recipe
If you’re searching for a nourishing, satisfying dish that’s as vibrant as it is delicious, look no further than Indian Lentil Curry with Spinach. This hearty, vegan curry brims with tender lentils, juicy tomatoes, warming spices, and a generous handful of fresh spinach that melts beautifully into the sauce. Comforting with every bite yet bright and energizing, it’s perfect for a cozy dinner or a meal-prep superstar. Indian Lentil Curry with Spinach proves that bold flavors and wholesome ingredients belong together—and the results are always irresistible.
Ingredients You’ll Need
Putting together this recipe is delightfully straightforward, and each ingredient has its moment to shine. From the warmth of ginger and the creamy coconut milk, to the earthy spices and leafy spinach, every component weaves together for unbeatable flavor, nourishing texture, and gorgeous color.
- Red lentils (masoor dal): These quick-cooking lentils break down easily, giving the curry its creamy texture and hearty bite.
- Water: Essential for simmering the lentils and building the curry base—feel free to use veggie broth for deeper flavor.
- Coconut or vegetable oil: A neutral base for blooming the spices and softening the aromatics; coconut oil adds a subtle sweetness.
- Onion: Adds a savory depth and a touch of natural sweetness as it softens.
- Garlic: Freshly minced for that unmistakable, earthy kick that makes every curry pop.
- Fresh ginger: Grated ginger brings brightness and a gentle heat that’s absolutely essential.
- Tomatoes: Diced and simmered, tomatoes melt into the curry for sweet acidity and sauciness.
- Ground cumin: Delivers that classic, aromatic backbone you expect in an Indian Lentil Curry with Spinach.
- Ground coriander: Lends subtle citrus notes and floral depth to the spice blend.
- Turmeric powder: Adds earthy flavor and that golden color we all love.
- Garam masala: A warming Indian spice blend that pulls every flavor together.
- Chili powder: Just a touch infuses gentle heat—use more or less depending on your spice tolerance.
- Mustard seeds: These little seeds pop in the hot oil for a nutty aroma and slight crunch.
- Ground cinnamon: Unexpected but wonderful, giving sweet warmth to the final dish.
- Salt: Essential for balancing and enhancing all the other flavors.
- Fresh spinach: Piled in at the end, spinach wilts into silky green ribbons packed with nutrients.
- Coconut milk: Swirled in for luscious creaminess and that subtle tropical twist.
- Fresh cilantro: Sprinkled over the top for color and that hit of fresh, herby fragrance.
- Lemon wedges: A bright pop of tangy flavor to lift every serving to new heights.
How to Make Indian Lentil Curry with Spinach
Step 1: Cook the Lentils
Start by rinsing the red lentils thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the curry from becoming overly thick or gummy. Combine the rinsed lentils with fresh water in a medium pot. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for about 15 to 18 minutes. Skim off any foam that forms on top as the lentils cook. You’ll know they’re ready when they’re tender and just starting to break apart.
Step 2: Toast the Spices and Sauté Aromatics
While the lentils are happily bubbling away, reach for a large skillet and heat up the oil over medium heat. Sprinkle in the mustard seeds—they’ll start to pop and dance within seconds, which releases their nutty aroma. Next, add the chopped onion, garlic, and freshly grated ginger. Sauté this mixture for about 4 to 5 minutes, stirring often until the onion is soft and everything smells heavenly.
Step 3: Build the Flavor Base
Now, it’s time for those magic curry spices. Sprinkle in the cumin, coriander, turmeric, garam masala, chili powder, and cinnamon. Let these spices toast for just 30 seconds—this brief step is key to waking up their flavors and infusing the whole dish with warmth and color. Toss in your diced tomatoes and cook for another 4 minutes or so, until they break down and meld into a rich, saucy base.
Step 4: Combine Everything
Pour the sautéed tomato and spice mixture into your cooked lentils, and give everything a good stir. Add salt, coconut milk, and the chopped spinach to the pot. Let the curry simmer gently for another 2 to 3 minutes. The spinach will wilt, and the coconut milk will swirl in for the creamiest texture. Now’s the time to taste and adjust seasoning as needed.
Step 5: Serve and Savor
Serve the Indian Lentil Curry with Spinach hot, ladled into bowls. Scatter it generously with fresh cilantro, and offer lemon wedges on the side—the squeeze of juice is the perfect finishing touch for all the bold flavors within.
How to Serve Indian Lentil Curry with Spinach
Garnishes
A handful of fresh cilantro and a few twists of cracked black pepper always make a bowl of Indian Lentil Curry with Spinach pop with color and freshness. Lemon wedges on the side are a must—just a squeeze brings a gorgeous zing that balances out the hearty lentils and creamy coconut milk.
Side Dishes
Scoop this curry over fluffy steamed basmati rice, or pair with pillowy naan or roti to soak up every last drop of sauce. For even more variety, try spooning it alongside a simple cucumber salad or tangy pickled onions for crunch and contrast.
Creative Ways to Present
Turn your Indian Lentil Curry with Spinach into a showstopper by serving it in wide, shallow bowls topped with a swirl of coconut milk and extra greens. Or, fill roasted sweet potatoes with the curry for a gorgeous, plant-based main that wows at any dinner party. It’s even delicious spooned over cauliflower rice or tucked into wraps for lunch on the go.
Make Ahead and Storage
Storing Leftovers
Transfer cooled Indian Lentil Curry with Spinach into airtight containers and refrigerate for up to four days. The flavors actually get even richer over time, so it’s perfect for prepping ahead and enjoying throughout the week.
Freezing
This curry freezes exceptionally well. Simply let it cool completely and portion it into freezer-safe containers, leaving a little room for expansion. Freeze for up to three months. For best results, avoid adding fresh cilantro before freezing—stir it in just before serving instead.
Reheating
Reheat leftover curry gently in a saucepan over medium-low heat, adding a splash of water or coconut milk as needed to loosen the sauce. If using the microwave, cover loosely and heat in 1-minute intervals, stirring in between until steaming hot throughout.
FAQs
Can I use a different type Main Course
Absolutely! While red lentils are the star of Indian Lentil Curry with Spinach thanks to their quick-cooking creaminess, you can swap in yellow lentils (moong dal) or split brown lentils. Just keep in mind that cooking times may vary, and you might need to adjust the amount of water.
How do I make the curry spicier (or milder)?
You’re in control! For more heat, increase the chili powder, or toss in a chopped green chili along with the onions and ginger. For a milder version, simply reduce the chili powder, or use a mild paprika, and serve with plenty of coconut milk to mellow things out.
Can I sub frozen spinach for fresh?
Certainly! Frozen spinach is a great standby. Thaw it first and squeeze out any excess liquid before stirring it into the curry at the end. You’ll still get all the color and nutrition that makes Indian Lentil Curry with Spinach so appealing.
Is this curry suitable for meal prep?
Definitely. Indian Lentil Curry with Spinach tastes even better after the flavors meld overnight, making it ideal for meal prep. Portion it out into containers and reheat as needed for quick, nourishing lunches or easy dinners all week.
What’s the best way to serve it for a party?
For gatherings, keep the curry warm in a slow cooker and set up a toppings bar with chopped herbs, lemon wedges, crispy shallots, and even toasted nuts. Offer bowls of rice and naan so guests can help themselves to a hearty, customizable dish.
Final Thoughts
If you haven’t already added Indian Lentil Curry with Spinach to your regular dinner rotation, now’s the time! It’s vibrant, wholesome, impossibly comforting, and surprisingly easy, making it a true favorite for both seasoned cooks and newcomers alike. Give it a try—you’ll be delighted by how much joy and flavor a humble pot of lentils and spinach can offer!
Print
Indian Lentil Curry with Spinach Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful and nutritious Indian Lentil Curry with Spinach that is vegan and gluten-free. This aromatic dish combines red lentils, fresh spinach, and a blend of traditional Indian spices cooked in coconut milk for a creamy texture.
Ingredients
Main Ingredients:
- 1 cup dry red lentils (masoor dal)
- 4 cups water
- 1 tablespoon coconut oil or vegetable oil
For the Curry:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt (or to taste)
- 4 cups fresh spinach, roughly chopped
- 1/2 cup coconut milk
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- Rinse Lentils: Rinse the red lentils under cold water until the water runs clear.
- Cook Lentils: In a medium pot, combine lentils and water, bring to a boil, then simmer for 15-18 minutes until tender.
- Sauté Aromatics: Heat oil in a skillet, add mustard seeds, onion, garlic, and ginger. Sauté until softened.
- Add Spices: Stir in cumin, coriander, turmeric, garam masala, chili powder, and cinnamon. Toast for 30 seconds.
- Cook Tomatoes: Add diced tomatoes, cook until softened and saucy.
- Combine: Mix the tomato-spice mixture with cooked lentils, add salt, coconut milk, and spinach. Simmer until spinach wilts.
- Serve: Adjust seasoning if needed, garnish with cilantro, and serve hot with lemon wedges.
Notes
- For a creamier curry, increase coconut milk to 3/4 cup.
- You can use frozen spinach, just thaw and squeeze out excess water.
- Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
