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:
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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!
Hi! When do I add the broccoli to this recipe? Thank you!
Hi Tiffany! I meant spinach, instead of broccoli. It’s now been updated. Sorry for any confusion and thank you for asking! 🙂
This looks delicious, I love curries! I’m sure I could use uncooked lentils, right? I’m trying to figure out how to modify the time & water. Should I just cook them first, or perhaps there is a simpler way to incorporate the uncooked lentils into the recipe somehow? I buy bags of uncooked lentils and use uncooked legumes for my cooking. Also – where could I find Jamaican curry powder? I’ve never heard of it or seen it in my local stores. Thank you so much!
Hey Eden! Thanks for checking out this post! If you soak your lentils ahead of time, you should be able to work them into the recipe as is. I don’t work with dry lentils much, so I’m not sure how/if you’d be able to use dry ones and cook them into the dish.
Do you have a Harris Teeter near you? If so, they carry a brand called “Badia” and they make a Jamaican curry powder. You could also try your local international grocery store if you have one near.
Thanks Desiree! I will give that method a try and I’ll let you know how it goes. Ultimately I’m going to try to adapt to my Instant Pot, I make almost everything in it and I’ve been able to adapt quite a few recipes to cook perfectly in the Instant Pot!
We don’t have a Harris Teeter here (California) but I’ve seen that brand in our stores locally before. I will look for the Jamaican style curry next time! Thanks for the heads up!
PS We lived in Raleigh for a year, back in 2013, and I remember going to Harris Teeter quite often, we had one just down the street. We lived on the border of North Raleigh/Wake Forest. I think you’re in the Triangle as well, right? (I think I remember reading in your blog.) It’s a beautiful area! Thanks for the great recipes!
Oh wow! Small world. I hope you’ll come back and share how it goes when you try it!
Thank you so much for this recipe Desiree. I made this Monday night but didn’t eat it until Tuesday night and it was delicious. I think all the flavors really came together overnight. I’m looking forward to eating my leftovers.
Thanks so much Keandra! So glad you enjoyed it!! 🙂
This looks awesome!! Do you use the canned or refrigerated coconut milk? I assumed canned, but not sure. Thanks.
Hey June! You’re right, I used canned coconut milk.
I think I’m going to make this dish tonight. I don’t like spicy food, but it sounds delicious!
Hey Tishelle! It’s not spicy (just use a mild curry powder and you should be fine). Definitely give it a try and come back to share how it goes! 🙂
Delicious isn’t good enough to describe the taste. Its a staple now in my household. I now know where to come for southern vegan recipes. You’re a blessing to us new vegans.
Thank you, by the way a cookbook is on the way right?
Thanks so much Sandra! So glad you enjoyed this!
Made this tonight and it was amazing! So flavorful and good. THANK YOU!!
Thanks Brittany! So glad you enjoyed this!
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This is such a great recipe! My children are very picky eaters and they love this dish. I actually make double the amount so they can have seconds….and thirds!
this was such an easy recipe for a quick and filling weeknight dinner. After a long day of work and school, I loved being able to throw everything in one pot and have dinner ready in 30 minutes. And it was SO filling. Gotta love the magic of lentils 🙂
What a delicious and super easy meal to make!
Wow, this was SO good. So easy, so cheap! I will definitely be making this again. I used frozen kale instead of spinach and it was delish.
Can you use fresh spinach?