🌱 One-Pot Red Lentil & Spinach Curry
One-Pot Red Lentil & Spinach Curry
Calories: 450
Protein: 30 g
Prep: 5 mins | Cook Time: 25 mins
Servings: 4
Ingredients
Red lentils (dry) 400g / 14 oz / 2 cups
Full-fat coconut milk (canned) 400ml / 14 fl oz / 1 can
Vegetable broth (low sodium) 800ml / 27 fl oz / 3½ cups
Baby spinach 180g / 6.3 oz / 6 cups
Greek yogurt (plain, full-fat, for serving) 240g / 8.5 oz / 1 cup
Yellow onion (diced) 120g / 4.2 oz / 1 medium
Garlic cloves (minced) 15g / 0.5 oz / 4 cloves
Fresh ginger (grated) 10g / 0.35 oz / 1 Tbsp
Canned diced tomatoes 400g / 14 oz / 1 can
Coconut oil or olive oil 15ml / 0.5 fl oz / 1 Tbsp
Curry powder 2 tsp
Ground cumin 1 tsp
Ground turmeric 1 tsp
Garam masala 1 tsp
Chili flakes ½ tsp
Salt & pepper to taste
Directions
1. Heat oil in a large pot over medium heat. Sauté onion 5 minutes until softened. Add garlic and ginger, cook 1 minute.
2. Add curry powder, cumin, turmeric, garam masala, and chili flakes. Stir 30 seconds until fragrant.
3. Add red lentils, diced tomatoes, coconut milk, and broth. Stir to combine. Bring to a boil.
4. Reduce to a simmer. Cook uncovered for 18–20 minutes, stirring occasionally, until lentils are completely soft and the curry has thickened.
5. Stir in spinach until wilted, about 2 minutes. Season well with salt and pepper.
6. Serve over rice or with naan. Top each bowl with a generous dollop (¼ cup) of Greek yogurt for protein and a creamy contrast.
Meal Prep Instructions
Batch Cook: This curry actually improves overnight as flavors deepen. Make a full batch and portion into containers. Keep Greek yogurt separate and add it when serving.
Assemble Ahead (Option 1): Store curry in 4 containers up to 5 days. Reheat on the stove or microwave (2–3 min), add a splash of water if needed, and top with Greek yogurt fresh.
Freeze for Later (Option 2): Freeze curry (without yogurt) up to 3 months. Thaw overnight in the fridge. Reheat on stovetop over medium heat, stir well, and serve with fresh yogurt.