Why You’ll Love This One-Pot Lentil Spinach Curry

• It’s the ultimate weeknight hero. From start to finish, everything happens in one pot. That means less time washing up and more time enjoying your meal. The process is straightforward and forgiving, perfect for when you’re multitasking.
• The depth of flavour is seriously impressive. By toasting the spices first and building the sauce from the ground up, you create a complex, aromatic curry that tastes like it simmered for hours. It’s rich, slightly smoky, and has a gentle warmth that lingers.
• It’s incredibly adaptable. Not a fan of spinach? Swap in kale. Want more heat? Add a chopped chili. This recipe is a fantastic template you can make your own, depending on what’s in your fridge or what you’re craving.
• It’s a nutritional powerhouse without trying. Packed with plant-based protein from the lentils and a boost of vitamins from the spinach, this curry is a meal that truly makes you feel good from the inside out. It’s hearty and filling in the best way possible.

Ingredients & Tools

• 2 tbsp coconut oil or a neutral oil like avocado
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp garam masala
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (adjust to your heat preference)
• 1 (400g) can crushed tomatoes
• 200 g brown or green lentils, rinsed and drained
• 1 litre vegetable broth
• 1 (400ml) can full-fat coconut milk
• 200 g fresh spinach, roughly chopped
• 1 large lemon, juiced
• Salt and black pepper to taste
• Fresh coriander, for serving

Tools: A large, heavy-bottomed pot or Dutch oven (this is key for even cooking), a wooden spoon, and a measuring set.

The quality of your spices really makes a difference here—toasting them briefly in the oil unlocks their full aromatic potential. And don’t skip the fresh lemon juice at the end; that bright, acidic kick is what ties the whole dish together beautifully.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Lentil logistics. I use standard brown or green lentils here because they hold their shape well and don’t turn to mush. Avoid red or yellow lentils for this particular recipe, as they dissolve quickly and are better for dals.
• Spice it right. If your spices have been sitting in the cupboard for over a year, they’ve likely lost their potency. For the most vibrant flavour, consider buying small quantities from a store with high turnover or grinding your own if you can.
• The spinach situation. It might look like a mountain of spinach when you first add it, but it wilts down dramatically in seconds. Don’t be alarmed! Using fresh spinach is best for texture, but in a pinch, you can use frozen—just thaw and squeeze out the excess water first.
• Broth matters. Since this is a one-pot dish, the broth you use is the foundation of the flavour. A good-quality, low-sodium vegetable broth gives you the best control over the final seasoning.

How to Make One-Pot Lentil Spinach Curry

Serving Suggestions

Complementary Dishes

• Fluffy Basmati Rice — The classic choice. The light, fragrant grains are the perfect canvas for soaking up the rich, spiced sauce.
• Warm, buttery Naan Bread — There’s nothing quite like tearing off a piece of soft naan to scoop up every last bit of curry from your bowl. It’s a truly satisfying experience.
• A simple Cucumber Raita — A cool, creamy yogurt dip with cucumber and mint provides a refreshing contrast to the warm, spiced curry, balancing the meal beautifully.

Drinks

• A crisp, cold Indian Lager — The effervescence and slight bitterness of a lager cut through the richness of the coconut milk perfectly.
• Sweet Mango Lassi — This creamy yogurt drink is sweet, tangy, and wonderfully cooling, making it an ideal partner for a spiced dish.
• Earl Grey Iced Tea — The bergamot notes in the tea offer a sophisticated, aromatic pairing that complements the complex spices in the curry.

Something Sweet

• Cardamom-Spiced Rice Pudding (Kheer) — A light, creamy dessert that continues the aromatic spice theme in a gentle, sweet way.
• Fresh Mango Slices — Sometimes simplicity is best. The natural sweetness and juiciness of ripe mango are a perfect, refreshing end to the meal.
• Dark Chocolate with Sea Salt — A square or two of high-quality dark chocolate provides a rich, bitter-sweet finish that contrasts nicely with the meal.

Top Mistakes to Avoid

• Mistake: Burning the spices. When you add the dry spices to the pot, you only need to toast them for about 30-60 seconds. Any longer, and they can burn, becoming bitter and ruining the entire dish. Keep the heat at medium and stir constantly.
• Mistake: Using the wrong lentils. As mentioned, red lentils will disintegrate too quickly, turning your curry into a thin porridge. Stick with brown or green lentils for the best texture.
• Mistake: Overcooking the spinach. Adding the spinach while the heat is still on will make it slimy and sad. Always turn off the heat first and let the residual warmth wilt the leaves perfectly.
• Mistake: Skipping the acid. That final squeeze of lemon juice is non-negotiable. It brightens all the flavours and balances the richness of the coconut milk. Taste before and after adding it—you’ll be amazed at the difference.

Expert Tips

• Tip: Make it ahead. This curry tastes even better the next day after the flavours have had more time to meld. Simply cool it completely and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
• Tip: Add a textural contrast. For a bit of crunch, try garnishing with toasted coconut flakes, chopped cashews, or a sprinkle of crispy fried onions right before serving. The contrast in texture takes it to another level.
• Tip: Freeze like a pro. This curry freezes exceptionally well. Portion it into freezer-safe containers (leave a little space for expansion) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Tip: Customize the heat. The cayenne pepper is your heat control. Start with 1/4 tsp if you’re sensitive to spice, or add a finely chopped fresh chili with the onions for a more pervasive heat. You can always add more, but you can’t take it out!

FAQs

Can I use canned lentils instead of dry?
You can, but the method changes completely. Canned lentils are already cooked, so adding them at the beginning would turn them to mush. If using canned, rinse them well and stir them in during the last 5 minutes of cooking, just to heat them through. You’ll also need to use significantly less broth, as the lentils won’t be absorbing liquid—start with about 500ml and add more if needed.

My curry is too thin. How can I thicken it?
The easiest way is to simply let it simmer uncovered for a bit longer—the excess liquid will evaporate. If you’re in a real hurry, you can mash a small portion of the lentils against the side of the pot with your spoon; this will release their starch and naturally thicken the sauce. Avoid adding flour or cornstarch if you can, as it can dull the flavours.

Is this curry spicy?
As written, it has a gentle, warming heat from the cayenne pepper. It’s definitely not overpowering. The full-fat coconut milk does a great job of mellowing it out. If you’re very sensitive to spice, you can omit the cayenne entirely—the garam masala and cumin will still provide tons of flavour without the heat.

Can I add other vegetables?
Absolutely! Diced carrots or sweet potato would be lovely added with the lentils so they have time to cook through. For quicker-cooking veggies like cauliflower florets or bell peppers, add them about 15 minutes into the lentils’ cooking time. For something like peas or zucchini, stir them in during the last 5-10 minutes.

How can I make this in a slow cooker?
It’s super easy! Sauté the onions, garlic, ginger, and spices in a pan first (this step is important for flavour), then transfer everything to the slow cooker except the spinach, coconut milk, and lemon juice. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the coconut milk, spinach, and lemon juice during the last 15 minutes of cooking.