Coconut Red Lentil Curry
Red lentils soften into a thick, comforting curry with coconut milk, ginger, and pantry spices. Spinach and lime keep the final bowl fresh. This is a simple weeknight curry-inspired dish with a flexible texture: leave it thick for spooning over rice or add broth for a soupier bowl.
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10 minutes prep · 30 minutes cooking · Serves 4
Ingredients
- 1 tablespoon neutral oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons mild curry powder
- 1 teaspoon ground cumin
- 1 cup dry split red lentils, sorted and rinsed
- 1 can (14 ounces) coconut milk
- 1 can (14–15 ounces) diced tomatoes
- 1 1/2 cups low-sodium vegetable broth, plus more as needed
- 3 cups baby spinach
- 1/2 teaspoon fine salt, then more to taste
- 1 tablespoon lime juice
- Cooked rice, optional for serving
How to make it
Heat the oil in a saucepan over medium heat. Cook the onion for 5–6 minutes until soft.
Add the garlic, ginger, curry powder, and cumin. Stir for 30 seconds until aromatic.
Stir in the lentils, coconut milk, tomatoes, broth, and salt. Bring to a gentle simmer.
Cook partially covered for 20–25 minutes, stirring frequently, until the lentils are soft and beginning to break down. If they remain firm, add broth and continue cooking. Do not let the bottom dry out.
Stir in the spinach and cook for 2 minutes until wilted. Remove from the heat, add lime juice, and adjust seasoning. Serve on its own or with separately cooked rice.
Tips for a better result
Use split red lentils, rather than green or brown lentils, for this texture and timing. Tomatoes can slow softening, so use tenderness as your final check. The curry will thicken noticeably after cooling.
Substitutions and serving ideas
For more heat, add chili flakes with the spices. Swap spinach for frozen chopped spinach that has been thawed and squeezed. A little chopped cilantro makes a fresh garnish.
Storage and reheating
Refrigerate leftovers in shallow, covered containers within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Add a splash of water to saucy dishes if needed. See USDA leftover guidance.
A useful question
Can I use light coconut milk? Yes, although the curry will be less rich. Simmer gently and adjust the liquid near the end instead of reducing it aggressively.
Keep your seasonings easy to find
Keep spice jars labeled and away from heat, light, and moisture. If you are organizing a cooking space, our Spiceo four-piece wall-mounted spice rack set includes four racks and mounting hardware. Jars and spices are not included. Choose a suitable mounting location away from the stove's heat and steam.
What to cook next
Cooking times are estimates; use the doneness checks in the instructions. Recipe image is AI-generated for illustration.