Lentil Spinach Curry for One

Ingredients

Scroll down to the lentil spinach curry recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.

• Green lentils: Green lentils are great for this recipe as they hold their shape better than others. But use what you have.
• Diced tomatoes
• Coconut milk
• Spinach: Honestly, you can use whatever vegetables you have or want to use. Or none.
• Red curry paste: it comes in a can or jar, is very fragrant, and is such an easy flavor add-er to recipes. You can use red curry paste, yellow, or green.
• Brown sugar: some brown sugar balances out the red curry paste in this lentil spinach curry.
• Garlic
• Salt

Instructions

Scroll down to the lentil spinach curry recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.

1. To start your lentil spinach curry, add rinsed green lentils, coconut milk, canned diced tomatoes, red curry paste, brown sugar, and minced garlic to medium saucepan.

2. Bring to a boil, then reduce to simmer for 20-30 minutes, uncovered. 

3. Prepare rice.

4. After 20 minutes, check doneness of lentils, if not soft, cook another 10 or so minutes. Add more coconut milk, tomatoes, or water if it's too thick. They should be soft.

5. Once lentils are soft, add brown sugar, salt and spinach.

6. Top rice with your lentil spinach curry, and squeeze lime before eating. Sprinkle red pepper flakes over top if you'd like a bit of spice. Enjoy. 

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Storage/Reheating Tips

Store leftover lentil spinach curry in an airtight container in the fridge for about a week. It should freeze well too, just freeze in individual servings for ease (this is a great recipe to make extra servings of). store curry and rice separately.

To reheat, microwave curry and rice, covered until warmed through. You can heat it up in a saucepan on the stove too.

Substitutions/Tips

• Green lentils cook fastest, but you can use any type of lentil. Add more tomatoes or water if it doesn't have much water in it. You can also use precooked/frozen lentils to save time.
• Freeze coconut milk by pouring it into a freezer bag & freeze on a flat shelf to use for later.
• You may need to adjust cooking time for this lentil spinach curry to ensure lentils are cooked until soft. Refer to 'how to cook lentils' section in FAQ below.
• You may need to add water (or more coconut milk) if sauce is really thick before lentils are softened.
• If cooking traditional rice, start cooking when lentils start. If you want to save time, use minute or frozen rice.
• Swap the spinach for frozen spinach or frozen vegetables. You really can add whatever vegetables you have to this curry.
• Use lemon juice if you don't have lime, that's what I did here, or even a dash of rice or white vinegar is good in this lentil spinach curry.

Other good vegetarian recipes

• Vegetarian Tacos
• Breakfast Tacos
• Single Serving Baked Mac and Cheese
• Sticky Tofu
• Pantry Rice and Bean Soup for One
• Cheesy White Bean Tomato Bake
• Pesto Tofu for One
• Italian Beans for One

Repurpose lentil curry

• Serve your lentil spinach curry over greens for an easy salad
• Omit the rice
• Or just freeze for later. The rice and lentils will freeze well for a really quick reheated meal.

What to do with leftover ingredients

When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.

• Lentils: Easy Instant Pot Lentil Stroganoff
• Tomatoes: Pumpkin Turkey Chili, 15 Minute Pasta, Pantry Rice and Bean Soup
• Coconut milk: freeze leftover milk or make one of these 51 recipes using coconut milk from Epicurious.

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