This lentil spinach curry proves you don’t need coconut milk, oil, or a long ingredient list to make a rich, comforting curry. It’s been a staple in our kitchen for years because it’s simple, reliable, and exactly the kind of recipe you make once and then keep coming back to.
A Quick Look At This Recipe
- Total time: 35 minutes
- Ingredients: 10
- Serves: 6 (or more with rice or noodles)
- Cuisine: Indian
- Diet: Vegan, oil-free, coconut milk–free
- Nutrition per serving: Protein = 17 grams / Fiber = 20 grams / Fat = 2%
- Texture: Thick and creamy
- Flavor: Warm spices balanced with fresh lemon and the option to add more chili spice.
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Table of Contents
What Makes This Recipe Different
- Many spinach curries rely on coconut milk or oil for richness. This recipe doesn’t.
- Instead, split red lentils naturally break down as they cook, thickening the broth into a creamy sauce all on their own. The result is a curry that’s comforting and filling without feeling heavy - and with fewer ingredients to juggle.
- A final hit of lemon juice and zest brightens everything up, keeping the flavors balanced rather than flat.
Ingredients & Substitutions
- Red lentils. High-protein, high-fiber red lentils give this curry staying power. Split red lentils are the quickest-cooking and have a creamier texture. Whole red lentils are the best substitute. You could also use black (beluga lentils) or brown lentils.
- Spinach. Use 8 cups of chopped fresh spinach or skip the chopping and use fresh baby spinach. You can also use frozen spinach. The best substitute for spinach in this curry is finely chopped fresh or frozen kale.
- Curry powder. Use a standard curry powder. If you use hot curry powder, consider the spice level before adding crushed red chili.
- Garam masala. Traditional to Indian food, garam masala adds depth and warmth. It has a different flavor from curry powder, which is why I use both. Use a commercial brand or try my homemade garam masala blend.
- Lemon juice and zest. Lemon accentuates the spinach and overall flavor of the curry. I modified my original recipe in terms of amount. Use the zest of ½ the lemon and half the juice (2 tablespoons) to start. Then add more after tasting. If you aren’t using a fresh lemon, use the juice and adjust as you go.
- Cilantro. We love the flavor. If you don’t, just omit it.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
How To Make Lentil Spinach Curry
Step 1: Heat a large pot or Dutch oven over medium-high heat. Cook the onions for 2-3 minutes until softened. Add a splash of water if needed to prevent sticking. Stir in the curry powder, garam masala, salt, lemon zest, and chili flakes (if using).
Step 2: Add the vegetable broth and lentils. Stir the ingredients, making sure that you clear the bottom of the pot.
Step 3: Cover and simmer for 15 minutes until the lentils are tender and start to break down.
Step 4: Stir in the spinach, lemon juice, and cilantro. Let the spinach wilt. Taste and adjust the seasonings.
Timing tip: Consider your spinach first. Frozen spinach should be thawed and pressed, so start thawing before cooking the curry. Otherwise, you can chop fresh spinach as the lentils cook.
Fresh Versus Frozen Spinach
- I’ve made this recipe with fresh and frozen spinach. I find having a bag of frozen spinach conventient and it’s fresher and more nutritious than having a bag.
- On the flip side, you need to plan for extra time to thaw and press out the water. If you add frozen spinach directly, the curry will be watery and the flavor diluted.
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Denise's Pro Tips
- Adjust the spices, including salt and lemon juice, after the curry has cooked and you’ve stirred it, then tasted it. It’s always better to underspice at the beginning and add more, in increments, later.
- The curry thickens as it cools; however, I’ve noticed that sometimes cooked red lentils sink to the bottom of the pan, creating the illusion that the curry is too thin. This is a matter of stirring and letting it settle. If it’s still too thin, let it simmer, uncovered, for 5-10 minutes to thicken it.
Serving Suggestions
- I originally served this curry with rice noodles, but we rotate serving it with brown or basmati rice. It also makes a delicious topping for baked sweet potatoes or mashed potatoes.
- Enjoy it soup-style with a side of warm naan, chapati, or mashed sweet potato flatbread.
Storage & Freezing
Refrigerator: Store in an airtight container for 4–5 days
Freezer: Freeze for up to 3 months. Thaw before reheating. Add broth or water to loosen if needed.
Frequently Asked Questions
A small diced sweet potato, added when cooking the lentils, gives this curry a thicker texture and slightly sweet flavor that complements the lemon juice and spinach.
It’s mild as written. Add chili flakes or cayenne to increase the heat.
Red lentils create a creamy texture as they simmer and break down. They naturally thicken as they cool after cooking. Cooked lentils can be thicker at the bottom of the pot, so stir curry before serving. One of the best ways to thicken curry is to cook it longer. This reduces the water.
Yes. This curry tastes even better the next day as the flavors deepen.
Spinach curry and palak (meaning spinach) curry are the same Indian-style curry dish. They feature spinach along with spices and often, sources of protein such as tofu, chickpeas, and lentils. Saag curry is a broader term for leafy greens that includes, but is not exclusive to spinach.
More Coconut-Free Curry Recipes
If you enjoy this lentil spinach curry, you might also like these creamy curries made without coconut milk. They’re all oil-free, pantry-friendly, and designed for easy weeknight cooking.
Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.
If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!
👩🏻🍳 Recipe
Lentil Spinach Curry (Oil-Free & Coconut Milk-Free)
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Ingredients
- 1 medium red onion - chopped
- 2 tablespoons curry powder
- 1 tablespoon garam masala - Store-bought or homemade garam masala
- ½ teaspoon salt
- 6 cups vegetable broth
- 2 cups red lentils - (see note 1)
- 32 ounces spinach - 8 cups chopped (see note 2)
- 1 whole lemon - juice and zest
- 1-2 teaspoons red pepper flakes - or ½ teaspoon cayenne pepper
- ½ cup cilantro - chopped (optional)
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the onions, stirring them constantly until they soften (2-3 minutes).
- Stir in the curry powder, garam masala, salt, 1 tablespoon of lemon zest, and a few red chili flakes (if using). Then add the vegetable broth and red lentils.
- Bring the ingredients to a slow boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes until the lentils break down and are tender.
- Mix in the spinach, 2 tablespoons of lemon juice, and cilantro (if using). Stir the spinach to wilt it.
- Taste and add more lemon juice or salt, crushed red chili, or black pepper as desired.
- Serve over rice or noodles.
Video
Notes
- I highly recommend split red lentils. If you use whole red lentils, the cooking time will be a few minutes longer. The curry won’t be as creamy, but it will still taste great.
- Frozen spinach: Use a 10-ounce box. Thaw and press the spinach before adding it to the curry. If you forget to thaw it or only have time to run hot water over it, cut the broth back by 1 cup to cook the lentils.
- Add more vegetable broth if the lentils start to dry or the curry is too thick.
If the curry is too thin, stir it and let it simmer uncovered for 5-10 minutes. The curry thickens as it cools. - Chopped cilantro is optional. Add it along with the spinach or use it as a garnish.
Store in an airtight container for 4-5 days or freeze for 3 months. Thaw before reheating.
Nutrition
Nutritional information is an estimation only.
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Janet says
My husband and I really liked this (I particularly liked the ease of prep) but both of us found it to be too lemony. I will definitely make it many times in the future, but will probably use only 1 lemon and perhaps half the zest. If that suit out taste in terms of lemon, I may add more red chili flakes. Overall though, it's a great way to fix lentils.
Denise says
So glad you enjoyed this recipe - we make this a lot. Thanks for pointing out about it being too lemony. I will caution folks to start with 1 lemon, then taste and add more if desired. Thanks for bringing that to my attention. I really appreciate it.
janet says
LOVE this recipe! I used on 3T lemon juice, no zest. Tonight I used Ramen rice noodles and those were excellent too. Next time I'll try brown basmati rice. I will also try different brands of garam masala; I think that makes a big difference in flavor. What brand do you use or do you make your own blend? If you make your own, do you have a recipe you can offer us? Thank you!
Denise says
We completely agree - we love this recipe too! It is by far the one we make the most. My husband makes a big pot for lunches all the time. It's excellent with frozen spinach too. I've not got a recipe (yet) for garam masala. I've been ordering it from a UK whole foods company (we're in Scotland). I think you need to experiment with different brands. I find that a few have too much clove for my liking. Thanks for the review - I can honestly say, this recipe is one of our favorites. Cheers 🙂
Alexandra says
This was delicious, and easy. I will save this recipe for many future repeats.Thank you.
Alexandra says
I wanted to add that I only used 1 T of lemon juice, and about 1/2 tsp of grated rind.
Denise says
Thanks for that - I've been advised to adjust the lemon according to taste. And you can always add it later. Again, thanks for the response - it is much appreciated.
Denise says
Yahoo! So excited you tried this and loved it. It is our absolute favorite. We just made a big pot last night for lunches this week. 🙂