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A bowl of spinach and lentil curry over noodles.
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4.67 from 3 votes

Lentil Spinach Curry (Oil-Free & Coconut Milk-Free)

This lentil spinach curry is creamy, comforting, and made without coconut milk or added oil. Split red lentils naturally thicken the curry as they cook, creating a rich sauce with just 10 simple ingredients.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan
Servings: 6
Calories: 251kcal
Author: Denise Perrault

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)
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Calories: 251kcal | Carbohydrates: 44g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 1177mg | Potassium: 868mg | Fiber: 20g | Sugar: 4g | Vitamin A: 4484IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 6mg