Indian Coconut Lentil Curry

Red lentils simmer with tomatoes, curry powder, coconut milk, and spinach for an easy, creamy vegetarian Indian-inspired stovetop meal.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 tablespoon curry powder
• 1 cup red lentils
• 1 14.5-ounce can diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 13.5-ounce can unsweetened coconut milk
• 4 cups baby spinach
• 1 medium lime

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. (about 5 min) — Medium heat
2. Stir in the curry powder and cook until fragrant, about 30 seconds. (about 0.5 min) — Medium heat
3. Add the lentils, diced tomatoes with their juices, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are tender and the curry thickens, 18 to 22 minutes. (about 22 min) — Simmer
4. Stir in the coconut milk and spinach. Cook until the spinach wilts and the curry is hot, about 2 minutes. (about 2 min) — Low heat
5. Squeeze the lime over the curry and serve hot.