Lentil Spinach Curry with Coconut Milk

The spinach lentil curry is a comforting dish that combines brown lentils and fresh spinach with a blend of aromatic spices. Make this vegan, gluten-free lentil and spinach curry with simple pantry ingredients and enjoy it with the whole family.

Let's explore how to make this simple yet flavorful coconut curry lentils, understanding its ingredients and easy cooking method.

Ingredients

Here's what you'll need to prepare this delicious spinach lentil curry.

• Lentils: I used brown lentils to make this recipe, and these earthy-flavored lentils make the best curry. But you can also use green or red lentils to make this recipe. Based on the lentil type, cooking time may vary.
• Coconut milk: Coconut milk makes the curry creamy without actual cream, and that nutty taste is so good. I used homemade coconut milk to make this coconut lentil curry, but canned coconut milk also works. You can use either light coconut milk or full-fat coconut milk. 
• Water: Essential for cooking the lentils to the desired tenderness; You might need more water for stovetop cooking than the pressure cooker method.
• Aromatics: I used finely chopped onion, grated garlic, and ginger to flavor the curry. If you do not have anything handy, you can skip them.
• Spinach: Fresh spinach brings the dish a vibrant green color and freshness. You can use baby spinach leaves or regular spinach leaves.
• Oil: Used for sautéing the ingredients and adding richness to the curry.
• Spice powders: Curry powder is the crucial spice to this curry, and I used homemade curry powder. You can use any curry powder in this recipe. Add ½ teaspoon paprika powder or red chili flakes if you use mild curry powder. Regular spices like ground cumin, coriander, turmeric powder, and garam masala will complement the lentils well.
• Bay Leaves: Imparts a subtle earthy aroma and flavor to the dish.
• Cumin Seeds: Adds a nutty, warm flavor and texture to the curry.
• Salt: Balances the flavors and brings out the natural taste of the ingredients.

How to make Spinach Lentil Curry

Prep work

• Rinse the brown lentils thoroughly under running water and drain them. If you wish, you can soak them for up to 8 hours.
• Finely chop the spinach, onion, ginger, and garlic.

Stovetop Instructions

• Heat a thick-bottomed pot.
• Once it is hot, add oil, bay leaves, cumin seeds, chopped ginger, and chopped garlic, and let them splutter.
• Add chopped onions and let them cook for a couple of minutes.
• Add washed lentils and spice powders - turmeric powder, ground cumin, curry powder, coriander powder, garam masala powder, and salt. Mix everything well.
• Add water and cook the lentils over medium heat for 30 to 35 minutes. If you soak the lentils, it might take less time. If the lentils absorb all the water, add more water.
• Once lentils are almost cooked, add finely chopped spinach and coconut milk.
• Let this simmer on low flame for 4 to 5 minutes. And the creamy, delicious spinach lentil curry is ready to serve!

Instant pot Instructions

• Start the Instant Pot in saute mode.
• Once it is hot, add oil, bay leaves, cumin seeds, chopped ginger, and chopped garlic, and let them splutter.

• Then goes the finely chopped onions. Let the onions soften a bit for a couple of minutes.

• Now add washed lentils and mix them well.
• Stop the Instant Pot and add spice powders - turmeric powder, ground cumin, curry powder, ground coriander, garam masala powder, and salt. Mix everything well.

• Add water and close the instant pot with its lid.

• Start the Instant Pot in manual or pressure cook mode and cook it for 10 minutes at HIGH pressure.
• Once the instant pot finishes cooking, wait 10 minutes and manually release the pressure. Or let the pressure release naturally.

• To this cooked lentils, add finely chopped spinach and coconut milk.

• Mix everything well. Close the Instant Pot for around 10 minutes, and the residual heat will cook the spinach. If you are out of time, you can use the saute option and cook it for 2 to 3 minutes.

• Creamy and delicious Instant pot lentil curry is ready to serve! 

Instant Pot Cooking Times

Instant pot cooking times will vary according to the lentils used.

• Red lentil need 5 minutes of pressure cooking on high pressure. And the texture of the red lentil curry will be very creamy.
• Green lentils will take 8 minutes of pressure cook time.
• Brown lentils will need 10 minutes. If you soak the lentils for at least an hour, you can reduce the cooking time to 8 minutes under high pressure.

Tips, Substitutions, and Variations

• Adjust the curry's consistency by adding more coconut milk or water based on your preference.
• Though we use coconut milk, this lentil curry will not have a coconut flavor but will be creamy and delicious.
• You can use cashew or almond milk if you do not have coconut milk. You can even use dairy cream.
• Instead of coconut milk, you can use yogurt as well. Yogurt will make the curry a little tangy, but it will be delicious.
• Add vegetables like potato, sweet potatoes, carrots, beans, or peas to make it more filling and add texture to these curried lentils.
• Instead of spinach, I sometimes use kale or swisschard. You can use any other leafy veggies.
• This recipe does not use tomatoes, but you could use them. ½ a cup of fresh or canned tomatoes flavor the curry well. Tomato puree or crushed tomatoes also work here.
• And instead of using curry powder to make this curry lentils, you can use red curry paste or other Thai curry paste. The flavor will vary accordingly.
• Add a tablespoon of lemon or lime juice to this creamy coconut lentil curry. And topping it with chopped cilantro leaves will make it more flavorful.

Serving suggestions

• Rice: Serve the flavorful spinach lentil curry alongside flavored basmati rice for a classic pairing.
• Naan or Roti: Enjoy with warm naan bread or roti for a delightful meal.
• Quinoa: Pair with quinoa for a nutritious twist. Cooked millet also goes well with this curry.

I serve this leftover lentil spinach curry as a soup by thinning it out with a splash of coconut milk.

Storage

Lentils keep well for 8 hours or so at room temperature. If you intend to use it later, always refrigerate and use it up within two days.

You can freeze this lentil curry for up to 3 months. Thaw the curry and consume it immediately. Do not refreeze the thawed curry. Leafy greens like spinach may change texture after freezing and thawing.

FAQ

As you are here, you will love my other curry recipes.

Coconut chickpea curry

Indian chickpeas curry

Bean curry with veggies

Black-eyed peas curry

Spinach and potato curry

Are you looking for more lentil recipes? Check them out here.

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