30-Minute Spinach Curry

Red lentil and spinach curry in a bowl with noodles.

4.67 from 3 votes

This quick and easy 30-minute spinach curry is a vegan saag recipe that's a reliably tasty and healthy vegan dinner without added oil or coconut milk.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Vegan

Servings:

Calories: 251kcal

Author: Denise Perrault

Ingredients

1 medium red onion chopped
2 tablespoons curry powder
1 tablespoon garam masala
½ teaspoon salt
6 cups vegetable broth
2 cups red lentils
32 ounces spinach 8 cups chopped
1 whole lemon juice and zest
1-2 teaspoons red pepper flakes or ½ teaspoon cayenne pepper
½ cup cilantro chopped (optional)

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Instructions

Heat a medium pot or Dutch oven over medium-high heat. Add the onions, stirring them constantly until they soften (3-4 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 so they are simmering. 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 adjust the lemon juice or add more salt, crushed red chili, or black pepper as desired.
Serve over rice or noodles.

Video

Notes

Use a 10-ounce box of frozen spinach to replace the fresh. 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.
Chopped cilantro is optional. Stir it straight into the pot with the spinach, or use it as a garnish.
Store curry in an airtight container in the refrigerator for up to 5 days or freeze it for 3 months.

Nutrition