Smart Recipe Kitchen

2026-05-08

This red lentil curry is affordable, warming, and simple enough for a regular rotation dinner. Serves 4 to 6.

Ingredients:

• 2 tablespoons neutral oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 1 cup red lentils, rinsed
• 1 can coconut milk, 13.5 ounces
• 2 1/2 cups vegetable broth
• 1 teaspoon kosher salt
• 4 cups baby spinach
• 1 tablespoon lime juice
• Cooked rice, for serving
• Chopped cilantro, for serving

Instructions:

1. Heat the oil in a pot over medium heat. Add the onion and cook 5 minutes until softened.
2. Stir in the garlic, ginger, curry paste, and turmeric and cook 30 seconds.
3. Add the lentils, coconut milk, broth, and salt. Bring to a gentle simmer.
4. Cook 18 to 22 minutes, stirring occasionally, until the lentils are soft and the curry is thickened.
5. Stir in the spinach until wilted, then add the lime juice.
6. Serve over rice and top with cilantro if desired.

Why it works:

Red lentils cook quickly and naturally thicken the curry without extra steps.

Timing:

Prep 10 minutes, cook 30 minutes, total about 40 minutes.