Red Lentil and Spinach Curry with Homemade Masala Paste
A fragrant Indian-inspired curry featuring tender red lentils and fresh spinach in a rich coconut milk-based masala sauce. The recipe begins with toasting whole spices and creating a homemade aromatic paste with ginger, smoked paprika, and fresh cilantro. The lentils simmer slowly in the spiced tomato-coconut sauce until creamy and tender, while spinach adds color and nutrients. Perfect for weeknight dinners or meal prep, this hearty one-pot dish pairs beautifully with rice, quinoa, or naan bread.
Ingredients
- 1 ½ teaspoons cumin seeds
- 1 ½ teaspoon coriander seeds
- 2 inch ginger, peeled and cut into pieces
- ⅛ teaspoons red pepper flakes
- 1 tablespoon smoked paprika
- 2 teaspoons garam masala
- 1 teaspoon salt
- 2 tablespoons peanut oil
- 2 tablespoons tomato paste
- ⅓ cup cilantro leaves, packed
- 1 tablespoon olive or coconut oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- ⅓ cup masala paste
- 1 cup stewed tomatoes
- 1 cup coconut milk
- ½ cup red lentils
- 2 cups spinach, packed
- ½ cup low-sodium vegetable broth
Instructions
- 1
Toast cumin and coriander seeds in skillet until fragrant
- 2
Grind toasted spices using mortar and pestle or spice grinder
- 3
Pulse ginger in food processor until broken into small pieces
- 4
Add red pepper flakes, smoked paprika, ground cumin, coriander, garam masala, and salt, pulse to incorporate
- 5
Add nut oil, tomato paste, and cilantro leaves, pulse until paste forms
- 6
Heat skillet over medium heat and melt coconut oil
- 7
Add diced onion and cook until translucent
- 8
Add minced garlic and cook for one more minute
- 9
Stir in masala paste and cook
- 10
Add stewed tomatoes and coconut milk, stir and bring to a boil
- 11
Add lentils and reduce heat to low
- 12
Cook stirring often until lentils are tender, adding vegetable broth if needed
- 13
Remove from heat and fold in spinach
- 14
Serve with grain, extra cilantro, and yogurt
Tips
Toast spices until fragrant for maximum flavor - they should smell aromatic but not burn
Add vegetable broth gradually if lentils absorb liquid before becoming tender
Fold spinach in at the end to maintain color and texture
Good to Know
Refrigerate up to 4 days in airtight container
Make masala paste up to 3 days ahead and refrigerate
Serve hot with rice, quinoa, or naan bread
Common Mistakes
Don't skip toasting spices to avoid flat flavor
Add spinach at the end to avoid overcooking and color loss
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use dried spinach instead of fresh?
Fresh spinach works best as it wilts quickly and maintains color. If using frozen, thaw and drain thoroughly before adding.
What if I don't have a spice grinder?
Use pre-ground cumin and coriander, though the flavor won't be as intense. Start with half the amount and adjust to taste.
How long will the masala paste keep?
Store homemade masala paste in the refrigerator for up to one week or freeze in ice cube trays for up to 3 months.