I’ve been trying to brain storm up some easy plant-based meals lately, and this week’s creation was these Creamy Coconut Curried Lentils with Spinach, which are kind of like the creamy cousin of my Curried Chickpeas with Spinach. I swapped out the canned chickpeas for quick cooking lentils, and instead of a tomato-based curry sauce, I went with a super rich creamy coconut sauce, that pairs oh so well with the earthy lentils and heady curry spices.
As you can see in the photos, I paired these Creamy Coconut Curried Lentils with my Curry Roasted Carrots and some naan. The sweetness of the carrots balances perfectly with the earthy lentils. If you’re not up for making an entirely separate side dish, you can even just slice up a few carrots and let them simmer along with the lentils in the skillet!
Make it Spicy or Mild
This recipe is really easy to make either spicy or mild and tastes fantastic either way. Curry powder can be either hot or mild, so make sure you know which type you’re buying. If you have a mild curry powder and want your coconut curry lentils to be spicy, simply add a little cayenne pepper, or top the cooked dish with a few red pepper flakes. Or, if you’d like to try to make your own curry powder, try this recipe for Easy Homemade Curry Powder from Spiceitupp.com.
What Type of Lentils Should I Use?
Brown lentils are the best for this dish because they hold their shape through simmering, unlike red or yellow lentils, but still cook really quickly, unlike green lentils. Brown lentils are sometimes just labeled “lentils” in the U.S., so just check the recommended cooking time on the package. If it says simmer for about 20 minutes, you’ve got the right type of lentil!
Is There a Substitute for Coconut Milk?
Heavy cream or half and half can be used in place of the coconut milk in this recipe, although you probably won’t need quite as much as the coconut milk used. Stick to about 1/2 cup for the heavy cream or 3/4 cup for half and half.
Creamy Coconut Curry Lentils with Spinach
Servings 4 1.25 cups curry lentils + 1 cup riceIngredients
- 2 Tbsp olive oil ($0.24)
- 2 cloves garlic ($0.16)
- 1 tsp grated fresh ginger ($0.10)
- 1 small yellow onion ($0.21)
- 1 Tbsp curry powder* ($0.30)
- 1 cup brown lentils (dry) ($0.67)
- 2 cups vegetable broth** ($0.26)
- 1 13oz. can coconut milk ($1.99)
- 3 cups fresh baby spinach ($1.61)
For Serving (optional)
- 4 cups cooked rice ($0.60)
- 1/4 cup chopped fresh cilantro ($0.15)
Instructions
- Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant.
- Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.
- Add the dry lentils and vegetable broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally.
- After simmering for 20 minutes the lentils should be tender and most of the broth absorbed. Add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.
- Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed.
- Serve over a bowl of rice, and top with chopped cilantro if desired.
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Notes
Nutrition
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Scroll down for the step by step photos!
How to Make Creamy curried lentils – Step by Step Photos
Mince two cloves of garlic, grate about 1 tsp fresh ginger, and dice one small onion. Add 2 Tbsp olive oil, the minced garlic, and grated ginger to a deep skillet (a Dutch oven or soup pot will also work). Sauté for about one minute, or just until the garlic is soft and fragrant.
Add the diced onion and continue to sauté until the onion is soft and translucent. Once the onion is softened, add 1 Tbsp curry powder. Continue to sauté for one minute more to toast the spices.
Add 1 cup dry brown lentils to the skillet…
Along with 2 cups of vegetable broth. I use Better Than Bouillon, which contains a fair amount of salt. If your broth doesn’t have a lot of salt, you may need to add some to the dish at the end to help the flavors pop.
Place a lid on the skillet, turn the heat up to medium-high, and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 20 minutes (with the lid on). After 20 minutes the lentils should be tender and most of the broth absorbed.
Stir in one 13oz. can of coconut milk.
Turn the heat back up to medium and let it come back up to a simmer. Let it simmer for 10 more minutes, without a lid, stirring often. This will break down the lentils a little more and reduce the coconut milk a little, making it thicker.
Turn the heat off and add about 3 cups (or three handfuls) of fresh spinach to the skillet.
Gently stir and allow the residual heat to wilt the spinach. Once wilted, give it a taste and adjust the curry powder or salt if needed.
And then it’s ready to serve! I like to serve my Creamy Coconut Curry Lentils over rice to soak up all that delicious creamy curry, but it’s also great with Naan and Curry Roasted Carrots.
And of course I meal prepped this. :)
This is a fantastic recipe. Easy, cheap, healthy, and very tasty. I’m pleased that the ingredient list is so short. Oftentimes with Indian food it seems like you need a bunch of different spices, but this recipe manages to get great flavor with just curry powder.
Hello – thoughts on using canned spinach and carrots? I’m not super familiar with canned vegetables but looking for a few pantry options and for car camping on Day 6 of a trip.
Generally, I find that the flavor and texture of canned vegetables are pretty subpar (they often have salt or sugar added, which changes the flavor). But if you’re camping and in a pinch, it might be worth trying. Definitely drain them very well first. Also, they’re both already cooked, so add them at the end.
This was a very good recipe. Adding juice of a full lemon before servicing makes the flavors pop, That’s the one thing I would add is juice of a lemon right before serving.
Thanks for this tip. Sounds sensible
This was freaking delicious! It has now become one of the meals I make weekly – I am so addicted!
This recipe was absolutely delicious!! Not difficult at all. I did have to add more vegetables stock as my lentils absorbed the first pour quickly. The finished product was so tasty!! 😋
EVERY recipe I try, is AMAZING. This is my very favorite food recipe site!!!
Just tried this baby out. Big dose of hell yeah! I only had red lentils and green onions, but it worked out. Also added a splish splash if Datu Puti vinegar to cut through the fat of the coconut a bit (I put that stuff in whatever I can, haha). Have no problem eating this all week!
Suka for the win!
This was so delicious and easy! I added red Chili flakes to mine since my curry powder wasn’t spicy. And I had half a red bell pepper to use up so chopped it up and added right at the end. Will definitely make this again.
Wow! This was so simple to make and absolutely delicious. I made it for my lunch this week and had a snow day during the week. My husband asked to try it and I said “you don’t like it with the lentils”. He totally tried it and made himself a bowl.
Can’t wait to try more budget byte meals!
This was absolutely delicious. I will definitely be making this again soon!
I don’t know why but my lentil mixture came out straight up black. I used brown lentils, the same bouillon, and full fat coconut milk so I can’t figure out why. But it was still tasty!
I served with curry roasted carrots and the cumin rice recipe. The cumin/curry combo was awesome.
This was amazing and so easy! Thank you!!!
My two year old is eating this! I added about 6oz frozen spinach instead of fresh, 1 tsp garam masala, and a handful of cherry tomatoes when I added the coconut milk. Thanks, delicious!
This was SO GOOD and easy!!! I love a one-pan recipe, and it’s so flavorful. I accidentally bought too much spinach, but it wilts so much, that I added it all, so I’m set for my lunch greens this week. Thank you for this recipe! I’m always looking for yummy vegetarian recipes to switch up my meal prep, and this is a winner.
This recipe is so delicious I can’t stop thinking about it. I’m amazed that something so easy to make can taste this amazing. Your website made me excited about cooking again. Each recipe I make gets devoured by my family.
This recipe is great! We go back and forth between this one and the slow cooker coconut curry recipe! Both are two of our all time favorite vegan recipes.
So delicious and easy!!