Lentil Spinach Curry for One

This easy & delicious lentil spinach curry is a great way to try out a vegan recipe with lentils. It’s bursting with flavor & just takes about 30 minutes to cook. Make it with pantry staples such as coconut milk, canned tomatoes, lentils, and spinach.

[This recipe was originally posted in January 2019. It has been updated with cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]

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About this easy lentil and spinach curry recipe

I used delicious Thai style red curry for this recipe. It’s a great base that adds pretty much all the flavor that you’ll need for this easy vegetarian curry recipe. It’s not a traditional Thai recipe, but has Thai flavors of red curry paste and coconut milk.

Simply Suwanee has a red curry recipe for example.

How will this lentil curry with coconut milk make your life easier?

This lentil spinach curry dish is great because you dump each ingredient into the pan and let it do all the work. Plus if you downloaded my pantry staples checklist, you’ve already got all the ingredients on hand, so no need to plan ahead!

If you like easy pantry meals, download my 15 minute dinner cookbook or check out these fave pantry meals like 15 Minute Pasta, Vegetarian Tacos, Breakfast Tacos, and Pan Fried Pork Chop with Veggies. Or check out more vegetarian recipes.

What makes this coconut curry lentils recipe so good?

How to make this spinach and lentil curry

To start your lentil spinach curry, add rinsed green lentils, coconut milk, canned diced tomatoes, red curry paste, brown sugar, and minced garlic to medium saucepan. Bring to a boil, then reduce to simmer for 20-30 minutes, uncovered. 

Prepare rice.

After 20 minutes, check doneness of lentils, if not soft, cook another 10 or so minutes. Add more coconut milk, tomatoes, or water if it’s too thick. They should be soft.

Once lentils are soft, add brown sugar, salt and spinach.

Top rice with your lentil curry, and squeeze lime before eating. Sprinkle red pepper flakes over top if you’d like a bit of spice. Enjoy. 

Substitutions/Tips

• Green lentils cook fastest, but you can use any type of lentil. Add more tomatoes or water if it doesn’t have much water in it. You can also use precooked/frozen lentils to save time.
• Freeze coconut milk by pouring it into a freezer bag & freeze on a flat shelf to use for later.
• You may need to adjust cooking time for this lentil spinach curry to ensure lentils are cooked until soft. Refer to ‘how to cook lentils’ section in FAQ below.
• You may need to add water (or more coconut milk) if sauce is really thick before lentils are softened.
• If cooking traditional rice, start cooking when lentils start. If you want to save time, use minute or frozen rice.
• Swap the spinach for frozen spinach or frozen vegetables. You really can add whatever vegetables you have to this curry.
• Use lemon juice if you don’t have lime, that’s what I did here, or even a dash of rice or white vinegar.

FAQ

How do I repurpose this lentil curry?

• Serve your lentil curry over greens for an easy salad
• Omit the rice
• Or just freeze for later. The rice and lentils will freeze well for a really quick reheated meal.

What can I make with leftover ingredients?

Did you make this lentil spinach curry? Leave me a comment & rating to share how it turned out!

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Coconut Green Lentil Curry

This easy and delicious lentil spinach curry recipe for one is a great way to try out a vegan recipe with lentils. It’s bursting with flavor and takes about 30 minutes from start to finish.

Course dinner, Main Course

Equipment

• Large saucepan

• Measuring Spoons

• Measuring Cups

• rubber spatula

Ingredients

• ¼ cup green lentils rinsed off
• ½ can coconut milk 14.5 oz can
• ½ cup diced tomatoes
• ½ tablespoon red curry paste
• 1 teaspoon packed brown sugar
• ¼ teaspoon minced garlic
• ¼ teaspoon salt
• 2 cups fresh spinach ½ or so of frozen
• 2 cups rice cooked
• red pepper flakes optional
• fresh limes

Instructions

• Add ¼ cup rinsed lentils, ½ can coconut milk, ½ cup tomatoes, ½ Tablespoon red curry paste, 1 teaspoon packed brown sugar, and ¼ teaspoon minced garlic to medium saucepan. Bring to a boil, then reduce to simmer for 20-30 minutes. 

• Prepare brown rice.

• After 20 minutes, check doneness of lentils. They should be soft. Cook another 10 or so minutes, until soft.

• Once lentils are soft, add ¼ teaspoon salt and 2 cups fresh spinach.

• Top rice with lentil spinach curry, and squeeze lime before eating. Sprinkle red pepper flakes over top if you’d like a bit of spice. Enjoy. 

Notes

• You may need to add water (or more coconut milk) if sauce is really thick before lentils are softened.
• Not ready to use remaining coconut milk? Pour it into a freezer bag & freeze on a flat shelf to use for later.
• You may need to adjust cooking time to ensure lentils are cooked until soft. Refer to ‘how to cook lentils’ section in FAQ below.
• Do not soak lentils before cooking.
• Green lentils cook fastest, but you can use any type of lentil. Add more tomatoes or water if it doesn’t have much water in it. You can also use precooked/frozen lentils to save time.
• If cooking traditional rice, start cooking when lentils start. If you want to save time, use minute or frozen rice.

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