I think it’s safe to say I’m a sucker for most anything curry related. It’s so comforting and perfect for the cool weather we’ve been getting here in North Carolina. BBRR! But let’s be honest, I could eat curried anything year-round! I love experimenting with different combinations and this Lentil + Spinach Curry is definitely one of my new favorites!
I try my best to make meals that are accessible to people everywhere. This means including ingredients that people can find at their local grocery stores. Of course, the internet has made it a lot easier to locate hard to find products. However, there’s nothing better than being able to walk into a grocery store and walk out with exactly what you need so you can head home to make a mouthwatering meal. WIN!
Want to know what’s even better than accessible meals? AFFORDABLE ones! For this meal, I included ingredients that won’t break the bank. Below is a breakdown of what some of the ingredients cost. Some of them I already had (as you probably do too)! It’s important to note that prices may vary from store to store, but I figured this would be helpful in helping you gauge how much a meal like this might cost.
- 15 oz. can of brown lentils- $0.80
- Bag of frozen spinach- $1.69
- 1 can of organic coconut milk- $2 (on sale!)
- 1 white onion- $1.27
- TOTAL: $5.76
This Lentil + Spinach Curry makes four servings, so in reality this recipe cost me $1.44 per meal! Not bad, right? The other ingredients like the minced garlic, vegetable broth, rice, and seasonings I already had on hand. These are what I like to call “staples.” Ingredients I typically always have on hand because I use them so often and they’re so versatile.
Another reason I love making curries is because they’re easy to put together! To begin, you’ll want to do some prep work to ensure a smooth cooking process from start to finish. This means dicing up your onions and measuring out your seasonings in advance. While you’re at it, you could go ahead and rinse your lentils, and measure out the liquids. From there, you’re all set to start cooking! I like to enjoy this Lentil + Spinach Curry with rice, but you could also swap it out for quinoa or another grain you prefer.
I know you’ll love this recipe! It’s easy to make, has great flavor, it’s perfect for meal-prepping and it’s affordable too! Hungry yet? Give this recipe a try and share your thoughts on it in the comments below!
Other Curry Recipes You’ll Enjoy:
Lentil + Spinach Curry
- 1 15 oz. can brown lentils rinsed and drained
- 2 cups frozen spinach
- 1 cup Organic Coconut Milk
- 2 tsp minced garlic
- ½ cup vegetable broth
- ½ large white onion diced
- 1 tbsp Jamaican curry powder
- ½ tsp salt
- 1 tsp thyme
- 1 tsp black pepper
- In a large pan over low-medium heat, saute your diced onions and minced garlic until the onions are translucent and the garlic is fragrant.
- Stir in the coconut milk and vegetable broth.
- Add in all the seasonings, frozen spinach, and lentils. Bring to a low boil and then reduce heat to a simmer. Stir consistently.
- Serve with your choice of rice or quinoa. Enjoy!