There’s nothing like a bowl of warm curry to make a gray evening feel golden. I remember coming home from school to the smell of cumin and garlic bubbling in the pan — my mom called it “spinach magic,” and I still get that same proud, cozy glow when I stir this one up. This curry tastes like that childhood hug: earthy lentils, bright wilted spinach, and just enough tomato tang to keep each spoonful lively. It comes together fast, fills the house with spicy, homey aromas, and makes enough for leftovers that only get better. If you crave comfort food that won’t weigh you down, this one will become a regular in your weeknight rotation.
Quick Facts
Yield: Serves 4
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Why This Recipe is Awesome
This curry keeps things simple and honest: creamy **lentils** and bright **spinach** mingle with warm spices for a hearty, healthy bowl. It tastes rich without heavy cream, thanks to a splash of **coconut milk** or a dollop of yogurt, and it fills the kitchen with toasty, Citrus-laced aromas. Texture plays nice here — soft lentils, silky sauce, and tender leafy bits — so every bite feels comforting and satisfying. Plus, it’s so easy even your pickiest roommate will ask for seconds.
Ingredients
For the Main Dish:
1 cup dried brown or green lentils, rinsed and picked over
3 cups low-sodium vegetable broth (or water)
1 tbsp vegetable oil or ghee
1 medium yellow onion, finely chopped (about 1 cup)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp red pepper flakes (adjust to taste)
1 tsp garam masala
14.5 oz can diced tomatoes
8 oz fresh spinach (about 6–8 cups loosely packed)
Salt and black pepper to taste
Juice of 1/2 lemon (about 1 tbsp)
For the Sauce / Garnish (optional):
1/2 cup light coconut milk or plain Greek yogurt (for creaminess)
1/4 cup chopped fresh cilantro
Toasted cumin seeds for garnish
Lemon wedges to serve
How I Make It
Step 1:
Heat a heavy skillet or Dutch oven over medium heat and add 1 tbsp vegetable oil. When the oil shimmers and you hear a gentle sizzle, toss in the chopped onion. Sauté until the edges turn soft and amber (about 5–6 minutes) — you’ll smell that sweet, caramelized note kick in. Stir in the minced garlic and grated ginger and cook another 30 seconds until fragrant; don’t let them brown too dark or they’ll taste bitter.
Step 2:
Add the ground cumin, coriander, and turmeric. Toast the spices for 20–30 seconds while stirring; the kitchen fills with warm, nutty perfume and the color deepens to a sunny orange. Pour in the canned tomatoes and use your spoon to scrape any browned bits off the bottom — those bits pack flavor. Let the tomato mixture simmer for 2–3 minutes to mellow slightly.
Step 3:
Stir in the rinsed lentils and add the 3 cups vegetable broth. Bring the pot to a gentle boil, then reduce to a simmer. Cover and cook until the lentils become tender but hold their shape, about 20–25 minutes. Peek and give the pot a stir every 8–10 minutes; if the liquid drops too low, add a splash of water. The lentils will release a thick, comforting texture as they cook.
Step 4:
Once the lentils reach your desired tenderness, fold in the spinach handful by handful. It wilts quickly and brightens the curry to a vivid green. Stir in the garam masala, season with salt and black pepper, and add the coconut milk or Greek yogurt if you like it creamy. Simmer uncovered for another 2–3 minutes so the flavors marry and the sauce thickens slightly. Taste and adjust with salt or a squeeze of lemon.
Step 5:
Turn off the heat and finish with a handful of chopped cilantro and a sprinkle of toasted cumin seeds for a little crunch. Serve the curry hot over rice or with warm naan, and add extra lemon wedges on the side. That citrus brightens every spoonful and makes the whole dish pop.
Pro Tips
Rinse lentils well; they carry dust. No soaking required for brown/green lentils — that saves time.
If the curry gets too thick, stir in up to 1/2 cup hot water or broth a little at a time until you reach the texture you want.
Toast whole spices (like cumin seeds) in a dry pan for 20–30 seconds before grinding to boost aroma.
Make it a day ahead — flavors deepen overnight. Reheat gently and add a splash of water if it tightens up.
Common Mistakes to Avoid
Skipping preheating: Classic rookie move. It changes texture and bake time.
Overmixing: Leads to dense or chewy results. Mix until just combined.
Guessing cook time: Always use visual cues or a timer, not just vibes.
Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
Swap brown lentils for red lentils for a faster, creamier curry; red lentils break down more and yield a smoother texture.
Replace coconut milk with plain Greek yogurt for a tangier, protein-rich finish (temper the yogurt by whisking in a bit of hot curry liquid first).
Use tofu or roasted cauliflower if you want extra bulk — both absorb the spices nicely.
Dairy-free option: use coconut milk and omit yogurt. Gluten-free by default.
Variations & Tips
Make it spicy: add 1/2 tsp cayenne or a chopped green chili while sautéing the onions.
Kid-friendly: leave out red pepper flakes and serve with soft rice or warm roti.
Protein boost: stir in 1 cup cooked chickpeas or shredded rotisserie chicken (cook chicken to 165°F
Greens swap: use kale or Swiss chard if you don’t have spinach; cook a bit longer until tender.
Creative twist: finish with a spoonful of crunchy pomegranate seeds for texture and bright color.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yes! Cook the curry and cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water or broth to loosen the sauce.
Can I double the recipe?
Sure thing. Use a wider pot and increase simmer time slightly if needed. Keep an eye on liquid levels — larger batches sometimes require an extra 5–10 minutes to soften the lentils evenly.
Can I substitute butter with oil?
Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping for butter in the sauté step.
How do I know it’s done?
Look for tender lentils that still hold shape and a sauce that clings to them rather than pooling watery. Spinach should turn from dark to bright green and wilt completely.
What if I don’t have ingredient X?
Don’t panic. Swap canned tomatoes for 1 cup fresh chopped tomatoes plus a splash of water, or use curry powder in place of individual spices (use about 1.5 tbsp).
How I Like to Serve It
I love this curry over steamed basmati rice with a scattering of cilantro and a wedge of lemon. For a heartier meal, I serve it alongside roasted sweet potatoes or warm naan for mopping up the sauce. On busy weeknights, I spoon it into bowls and top with yogurt for my kids; on cozy weekends, I pair it with a crisp cucumber salad and a cold beer. It works for lunchboxes, potlucks, and solo comfort-eating.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
If adding cooked chicken, ensure it reaches a safe internal temp of 165°F.
Final Thoughts
Closing: This spinach and lentil curry turns pantry staples into something cozy and bright — now go make a pot, breathe in those spices, and treat yourself to a bowl of pure, nourishing comfort.
Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
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