Method
Heat the oil and cook the onion until soft. Add the garlic, ginger, curry powder, and turmeric and cook for 1 minute.
Stir in the lentils, coconut milk, tomatoes, and water or stock. Bring to a gentle simmer.
Cook, stirring often, until the lentils are tender and creamy, 20–25 minutes. Add water if needed.
Fold in the spinach to wilt, finish with lime juice, and adjust salt.
Notes
Red lentils thicken as they stand; loosen with water or stock when reheating.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the vegetable-stock option, use All-Purpose Vegetable Stock.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Serve over Classic Rice Pilaf.
- Add Skillet Garlic Naan for scooping and sharing.