Name: Creamy Coconut Curry Lentils with Spinach
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Creamy Coconut Curry Lentils with Spinach

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Skip to contentI’ve been trying to brain storm up some easy plant-based meals lately, and this week’s creation was these Creamy Coconut Curried Lentils with Spinach, which are kind of like the creamy cousin of my Curried Chickpeas with Spinach. I swapped out the canned chickpeas for quick cooking lentils, and instead of a tomato-based curry sauce, I went with a super rich creamy coconut sauce, that pairs oh so well with the earthy lentils and heady curry spices.As you can see in the photos, I paired these Creamy Coconut Curried Lentils with my Curry Roasted Carrots and some naan. The sweetness of the carrots balances perfectly with the earthy lentils. If you’re not up for making an entirely separate side dish, you can even just slice up a few carrots and let them simmer along with the lentils in the skillet!This recipe is really easy to make either spicy or mild and tastes fantastic either way. Curry powder can be either hot or mild, so make sure you know which type you’re buying. If you have a mild curry powder and want your coconut curry lentils to be spicy, simply add a little cayenne pepper, or top the cooked dish with a few red pepper flakes. Or, if you’d like to try to make your own curry powder, try this recipe for Easy Homemade Curry Powder from Spiceitupp.com.Brown lentils are the best for this dish because they hold their shape through simmering, unlike red or yellow lentils, but still cook really quickly, unlike green lentils. Brown lentils are sometimes just labeled “lentils” in the U.S., so just check the recommended cooking time on the package. If it says simmer for about 20 minutes, you’ve got the right type of lentil!&nbsp;Heavy cream or half and half can be used in place of the coconut milk in this recipe, although you probably won’t need quite as much as the coconut milk used. Stick to about 1/2 cup for the heavy cream or 3/4 cup for half and half.from votesPrint RecipeRead our full nutrition disclaimer here.Scroll down for the step by step photos!Mince two cloves of garlic, grate about 1 tsp fresh ginger, and dice one small onion. Add 2 Tbsp olive oil, the minced garlic, and grated ginger to a deep skillet (a Dutch oven or soup pot will also work). Sauté for about one minute, or just until the garlic is soft and fragrant.Add the diced onion and continue to sauté until the onion is soft and translucent. Once the onion is softened, add 1 Tbsp curry powder. Continue to sauté for one minute more to toast the spices.Add 1 cup dry brown lentils to the skillet…Along with 2 cups of vegetable broth. I use Better Than Bouillon, which contains a fair amount of salt. If your broth doesn’t have a lot of salt, you may need to add some to the dish at the end to help the flavors pop.Place a lid on the skillet, turn the heat up to medium-high, and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 20 minutes (with the lid on). After 20 minutes the lentils should be tender and most of the broth absorbed.Stir in one 13oz. can of coconut milk.&nbsp;Turn the heat back up to medium and let it come back up to a simmer. Let it simmer for 10 more minutes, without a lid, stirring often. This will break down the lentils a little more and reduce the coconut milk a little, making it thicker.Turn the heat off and add about 3 cups (or three handfuls) of fresh spinach to the skillet.Gently stir and allow the residual heat to wilt the spinach. Once wilted, give it a taste and adjust the curry powder or salt if needed.And then it’s ready to serve! I like to serve my Creamy Coconut Curry Lentils over rice to soak up all that delicious creamy curry, but it’s also great with Naan and Curry Roasted Carrots.&nbsp;And of course I meal prepped this. :)Posted in: Bean &amp; Grain Recipes, Dairy Free Recipes, Egg Free Recipes, Globally Inspired Recipes, Gluten free Recipes, Indian Inspired Recipes, Lentil Recipes, Main Dish Recipes, Recipes, Recipes under $10, Soy Free Recipes, Under $3 per serving, Vegan Recipes, Vegetarian RecipesSign up for the Budget Bytes newsletter and you’ll get new content delivered by email weekly, helpful tips, PLUS my FREE 14 Day Pantry Meal Plan!This site uses Akismet to reduce spam. Learn how your comment data is processed.Leave a CommentEasy weeknight meal that is delicious and filling.ReplyThis was delicious! I made it exactly as the recipe called for, but at the end I wanted a little extra richness so I added about 1/2 a can of cream of coconut and a little extra curry. It definitely took it up just that extra notch that I was wanting. Great easy recipe. Thanks!ReplyI made this as a weekly meal prep and it turned out delicious! I made this with rice roasted sweet potatoes.ReplyThis recipe is so simple and so shockingly delicious. I make it for lunch for the week all the time. Thank you!ReplyThis is literally amazing and it couldn’t have been easier to make. Such a comforting and flavorful vegetarian meal! This was the second recipe I have tried from this website and both times I have been really happy with the exciting flavors and the recipes being simple and quick enough for weeknightsReplyFantastic recipe! I added a serrano and used green lentils since I didn’t have brown and it still turned out great. I cooked them in the instant pot for 9 minutes followed by immediate pressure release.ReplySimple. Delicious.ReplyThis was so delicious with lime and naan! I will definitely be making it again.ReplyI am making this as we speak, for the second time. I eat it with buttered naan, Greek yogurt, and LOTS of lime to make it extra flavorful. Great nourishing recipe :-)ReplyI make this all the time, at least once a month. I just throw the carrots in with the onions. Also threw in some diced sweet potato recently, which was delicious.A pro tip that I only just realized makes this 10x better is to drizzle some lime juice over the top when serving. It’s the missing ingredient I didn’t know was missing, really takes it up a notch.ReplyAs food lovers and number crunchers, we’ve decided that cooking on a budget shouldn’t mean canned beans and ramen noodles night after night. Join us for delicious recipes designed for small budgets.Learn MoreStart Here

Skip to contentI’ve been trying to brain storm up some easy plant-based meals lately, and this week’s creation was these Creamy Coconut Curried Lentils with Spinach, which are kind of like the creamy cousin of my Curried Chickpeas with Spinach. I swapped out the canned chickpeas for quick cooking lentils, and instead of a tomato-based curry sauce, I went with a super rich creamy coconut sauce, that pairs oh so well with the earthy lentils and heady curry spices.As you can see in the photos, I paired these Creamy Coconut Curried Lentils with my Curry Roasted Carrots and some naan. The...

Creamy Coconut Curry Lentils with Spinach

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