A softly spiced lentil curry is one of the most dependable dinners in a busy kitchen. This version is warm, flexible and full of everyday ingredients.
Golden Coconut Lentil Curry
A fragrant one-pot lentil curry with coconut, tomatoes and leafy greens.
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves and 1 teaspoon grated ginger
- 1 tablespoon mild curry powder
- 1 can chopped tomatoes
- 1 can full-fat coconut milk
- 3 cups vegetable stock and 2 handfuls spinach
Method
- Warm oil in a large pot and cook the onion with a pinch of salt until soft.
- Add garlic, ginger and curry powder; stir for 30 seconds until fragrant.
- Add lentils, tomatoes, coconut milk and stock. Simmer gently for 25–30 minutes, stirring occasionally.
- Fold through spinach until wilted. Taste and adjust seasoning, then serve with rice or warm flatbread.
Cooking tips
Red lentils thicken the sauce naturally. Add a splash of stock if it becomes thicker than you like, and finish with lemon for extra brightness.
Substitutions & storage
Use kale in place of spinach, or chickpeas for a different texture. Cool leftovers promptly and refrigerate in a sealed container for up to three days. Reheat until piping hot.
Nutrition note
This recipe contains legumes and leafy greens; nutrition varies by ingredient brand and serving size. Check labels for dietary needs.
Frequently asked questions
Can I freeze it?
Yes. Freeze cooled portions for up to two months and thaw overnight in the refrigerator before reheating.
Is it spicy?
Use a mild curry powder for gentle warmth, or add chilli to suit your taste.