Quick Red Lentil and Spinach Curry

This red lentil curry is on standby for nights when I need something to cook with minimal effort. It’s rich thanks to the whole-fat coconut milk but it’s balanced with the healthy red lentils and spinach. The store-bought curry is a life saver and I almost always have leftover rice hanging around. Also, if you want to try your hand at making your own red curry paste, here’s a good recipe. The flavors will have more depth but I find when I want to make something quick, the store bought suffices.

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Quick Red Lentil Curry with Spinach
Serves: 3-4
  • 1 1/2 cups whole-fat coconut milk
  • 1 1/2 cups water
  • 1/4 cup red curry paste*
  • 3/4 cup red lentils
  • 2 cups packed baby spinach
  • 4 cups cooked brown rice or quinoa
  • Plain yogurt, garnish
  1. In a skillet with high sides, whisk together coconut milk, water and curry paste. Bring to a boil, reduce to a simmer, and add red lentils. Let simmer for 22 to 25 minutes, just until the red lentils are tender but still hold their shape.
  2. Remove pot from heat and stir in spinach until wilted. Serve curry over cooked grain, with a dollop of yogurt, if desired.
*I'll often keep a jar of store-bought curry paste for this dish. You can find these curries in most grocery stores.

Red Lentil Curry


As mentioned above, I use this as a go-to meal when I’m not really sure what to make (or we are almost in need of going to the store). I keep the red lentils but I’ll play with the add-ins a bit.

Greens: Add chard or kale in place of or with the spinach.

Fresh Herbs: I enjoy adding fresh cilantro and parsley to the mix, usually on top with a spoonful of yogurt.

Extra Spice: I kept this dish as simple as possible, but you can raid your spice cabinet for extra flavor. Try adding a half-teaspoon of garam masala, turmeric, and cayenne for a bit of heat.

Quick Red Lentil and Spinach Curry

**This recipe is included in my meal plan subscription! Find out more >