About this recipe

A hearty, warming lentil curry simmered with aromatic spices, creamy coconut milk, and tender red lentils. This plant-based one-pot meal is deeply flavorful, satisfying, and comes together in under an hour — perfect for weeknight dinners or meal prep.

Instructions

1. 1

   Heat the coconut oil in a large pot over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, for 5–6 minutes until softened and lightly golden. Add the minced garlic and grated ginger and cook for another 1–2 minutes until fragrant.

2. 2

   Add all the spices — cumin, curry powder, turmeric, paprika, cayenne pepper (if using), salt, and black pepper — directly to the pot. Stir constantly for about 60 seconds to toast the spices in the coconut oil, coating the yellow onion mixture evenly.

3. 3

   Pour in the diced tomatoes (with their juices), coconut milk, rinsed red lentils, and vegetable broth. Stir everything together and bring to a boil over ^[medium-high heat].

4. 4

   Reduce the heat to ^[medium-low] and simmer uncovered for 20–25 minutes, stirring occasionally, until the red lentils are completely soft and the curry has thickened to your liking. If it gets too thick, add a splash of vegetable broth or water.

5. 5

   Stir in the fresh spinach and lemon juice. Cook for another 2 minutes until the spinach is wilted. Taste and adjust seasoning with more salt, black pepper, or lemon juice as needed.

6. 6

   Ladle into bowls and serve with steamed rice, naan, or flatbread. Garnish with fresh cilantro and a lemon wedge on the side.