Spinach and Lentil Curry over Coconut Rice

Spinach Lentil Curry is one of our go-to mid-week meals because lentils cook faster than you might think and is healthy so prevent the dreaded Wednesday Slump. Note that the red lentils will always break down into a creamy texture; if you want a distinct shape use a black or French lentil.

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2 tbsp madras curry powder
1 onion, sliced thinly
4 cloves garlic, minced
2 inches ginger, peeled and minced
1 cup red lentils
2 cups water
1 cup long grain rice
1 can coconut milk
1-2 bags spinach, roughly chopped


  1. In a medium sized soup pot, heat a glug of neutral or coconut oil over medium heat
  2. Fry the curry powder until fragrant, about 30 seconds
  3. Add the onions, garlic and ginger with a big pinch of salt and sweat until soft but without browning
  4. Add the lentils and water, bring to a boil, reduce to a simmer and cook until tender
  5. Meanwhile cook the rice using the directions on the package substituting the coconut milk for some of the water
  6. Just before serving, swirl the spinach through the lentils and serve over the rice