Dive into a bowl of comfort and flavor with this Indian Lentil Curry with Spinach. This dish transforms humble pantry ingredients into something truly magical — vibrant, aromatic, and nourishing. Delicate red lentils, simmered with warming spices and diced tomatoes, melt into a creamy base, while heaps of fresh spinach add a burst of color and nutrition. Whether you’re craving a healthy weeknight dinner or looking to impress friends with your flair for homemade Indian cuisine, Indian Lentil Curry with Spinach is about to become your new go-to comfort food.
Ingredients You’ll Need
One of the best things about Indian Lentil Curry with Spinach is how it brings together simple, everyday ingredients to create a dish loaded with taste and warmth. Every ingredient plays a special role—some build heartiness, some infuse depth, and others add that unmistakable freshness that makes this curry shine.
- Red lentils: These lentils cook down quickly and become delightfully creamy, making them the perfect base for curry.
- Coconut oil or vegetable oil: Use this to develop richness right from the start as you sauté the aromatics.
- Onion: Chopped and sautéed, onion creates a sweet, mellow background flavor.
- Garlic: Fresh garlic brings an irresistible pungency and savory aroma.
- Fresh ginger: Adds peppery zest and a gentle heat that livens up the curry.
- Curry powder: The signature blend that defines the essence of this dish with warmth and complexity.
- Ground cumin: Earthy and aromatic, cumin rounds out the spice profile beautifully.
- Ground turmeric: Contributes a golden hue and subtle earthy notes—plus a dash of extra nutrition.
- Cayenne pepper (optional): A touch of this will awaken your senses with a bit more heat, if you like it spicy.
- Diced tomatoes: The juicy acidity from tomatoes balances the richness and adds body to the curry.
- Vegetable broth or water: Helps the lentils cook evenly, with broth adding extra depth of flavor.
- Fresh spinach: Roughly chopped spinach wilts into the curry, lending brightness and nutrients.
- Salt: Elevates every element and binds the flavors together.
- Black pepper: Adds a finishing kick to accentuate all the warm spices.
- Lemon juice: A final squeeze wakes up the dish with tangy freshness.
- Chopped fresh cilantro (optional): For an aromatic, colorful garnish that hints at authentic Indian flair.
How to Make Indian Lentil Curry with Spinach
Step 1: Sauté Aromatics
Heat up the coconut oil in a large, sturdy pot over medium flame. Toss in the finely chopped onion, and let it go until it’s soft and translucent—about 5 to 6 minutes. This step sets the foundation, infusing the oil with the sweet, subtle flavors of onion.
Step 2: Add Garlic and Ginger
Stir in the minced garlic and freshly grated ginger. Keep things moving for another minute, just until you notice the unmistakable fragrance rising from the pot. This combination makes the base of Indian Lentil Curry with Spinach bold and inviting.
Step 3: Toast the Spices
Sprinkle in your curry powder, ground cumin, turmeric, and optional cayenne pepper. Cook, stirring constantly, for about 30 seconds. Toasting the spices draws out their essential oils, intensifying their aroma and depth. You’ll know everything’s ready when your kitchen smells incredible.
Step 4: Add Tomatoes and Lentils
Pour in the diced tomatoes—juices and all—which help lift any flavorful bits from the bottom of the pot. Next up are the rinsed red lentils, which bring the classic creamy texture. Give everything a good stir so the lentils are coated in that spice-packed base.
Step 5: Simmer the Lentils
Pour in the vegetable broth or water, and bring your curry to a gentle boil. Reduce the heat and let everything simmer uncovered for 20 to 25 minutes. The lentils will soften and gradually thicken the curry, turning the mixture luxuriously creamy. During this time, check for doneness and give the mixture a gentle stir occasionally.
Step 6: Stir in the Spinach
Add the roughly chopped spinach to the pot and stir gently. In just 2 or 3 minutes, the spinach will wilt down, lending the signature streaks of green that make Indian Lentil Curry with Spinach as pretty as it is delicious.
Step 7: Season and Finish
Sprinkle in salt, black pepper, and squeeze over the fresh lemon juice. Taste and adjust seasoning as needed. Serve your curry piping hot, scattered with fresh cilantro if you want that final flourish of color and aroma.
How to Serve Indian Lentil Curry with Spinach
Garnishes
Garnishing isn’t just about looks—it adds layers of flavor and freshness. A generous pinch of chopped cilantro offers bright, citrusy notes. For a little extra flair, try a swirl of coconut milk or a side of lemon wedges for guests to squeeze over their bowl.
Side Dishes
Indian Lentil Curry with Spinach is fantastic on its own, but it really shines with classic sides. Pair it with fluffy basmati rice for the ultimate comfort or dip warm naan bread for a cozy, hands-on meal. For a lighter touch, try alongside a crunchy cucumber salad or quick pickled vegetables.
Creative Ways to Present
Hosting a dinner party? Ladle your curry into individual bowls and top with toasted pumpkin seeds for added crunch. Serve in a hollowed bread bowl for a rustic vibe, or offer as part of a thali platter with several small sides. However you serve it, Indian Lentil Curry with Spinach is sure to stand out.
Make Ahead and Storage
Storing Leftovers
Leftover Indian Lentil Curry with Spinach keeps beautifully in the fridge. Once cooled, transfer it to airtight containers and store for up to four days. The flavors actually deepen as it sits, making for incredibly satisfying leftovers.
Freezing
If you want to stock up for busy weeks, this curry freezes like a dream. Spoon cooled curry into freezer-safe containers or heavy-duty bags, leaving a little room for expansion. It’ll keep well frozen for up to three months without losing its wonderful flavor or texture.
Reheating
To reheat, simply pour the desired amount into a saucepan and warm gently over medium heat, adding a splash of water or broth if needed to loosen. You can also microwave single portions for quick lunches—just cover and heat, stirring halfway for even warming.
FAQs
Can I use different types of lentils?
Absolutely! While red lentils cook fastest and break down for a creamy texture, you can use green or brown lentils if that’s what you have on hand. Just remember, they’ll take a bit longer to become tender, so plan for some extra simmer time.
Is Indian Lentil Curry with Spinach spicy?
The recipe includes cayenne pepper for a touch of heat, but you’re in charge! Leave it out for a milder dish or add a pinch more for extra kick. The warmth from ginger and curry powder keeps things flavorful without being overpowering.
Can I add coconut milk for a creamier curry?
Yes! Stir in half a cup of coconut milk at the end for a richer, silkier curry. It adds luxurious creaminess and mellows out the spices, making Indian Lentil Curry with Spinach extra indulgent.
What other greens can I use besides spinach?
Spinach gives great color and tenderness, but feel free to substitute with chopped kale, Swiss chard, or even baby arugula. Just keep in mind that heartier greens may need a bit more cooking time to fully wilt and soften.
Is Indian Lentil Curry with Spinach kid-friendly?
Most definitely! The basics are mild, comforting, and nutritious. For young eaters, just reduce or omit the cayenne, and you’ve got a satisfying, wholesome meal the whole family can enjoy.
Final Thoughts
There’s something so comforting and rewarding about preparing a pot of Indian Lentil Curry with Spinach—it’s healthy, deeply flavorful, and fits right into any kitchen routine. I hope you give this recipe a try; whether you’re feeding your family on a busy night or treating yourself to a warm, nourishing meal, this curry will absolutely delight.
Print
Indian Lentil Curry with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan, Gluten-Free
Description
This Indian Lentil Curry with Spinach is a hearty and flavorful vegan dish that is perfect for a nutritious weeknight meal. Packed with protein-rich lentils, vibrant spinach, and aromatic spices, this curry is a comforting and satisfying option for dinner.
Ingredients
Main Ingredients:
- 1 cup dried red lentils, rinsed and drained
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth or water
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- juice of 1/2 lemon
- chopped fresh cilantro for garnish (optional)
Instructions
- Prepare the Base: Heat oil in a large pot, sauté onion until soft, add garlic and ginger.
- Add Spices: Stir in curry powder, cumin, turmeric, and cayenne pepper.
- Cook Lentils: Add tomatoes, lentils, and broth. Simmer until lentils are tender.
- Finish with Spinach: Stir in spinach, season with salt, pepper, and lemon juice.
- Serve: Garnish with cilantro and serve hot.
Notes
- You can use green or brown lentils, but adjust cooking time accordingly as they take longer to soften.
- For extra creaminess, stir in a splash of coconut milk at the end.
- Serve with rice, naan, or enjoy on its own as a hearty stew.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
