Red Lentil Tomato Curry with Brown Rice and Spinach
This red lentil tomato curry turns simple pantry staples into a creamy, cozy, high-protein dinner with tender brown rice and silky spinach.
Red lentils cook fast, break down into a naturally thick sauce, and soak up warm curry spices beautifully. The tomatoes add brightness. The carrots add gentle sweetness. The spinach wilts right at the end, so it stays fresh and green.
Why You Will Love This Recipe
- Creamy without cream: Red lentils soften and thicken the curry all on their own.
- Big flavor from basic ingredients: Onion, garlic, ginger, tomatoes, and curry powder build a warm, savory base.
- Easy weeknight cooking: The curry simmers in one pot while the rice cooks.
- Nourishing and filling: Lentils bring plant protein and fiber, while spinach and carrots add color and nutrients.
Fabian’s Budget and Health Tip: Use water instead of broth if needed, then add a little extra salt and curry powder to wake up the flavor. Frozen spinach also works well and often costs less than fresh spinach.
Ingredients (Serves 4)
- 1 cup dry brown rice (190 g)
- 2 1/4 cups water for the rice (540 ml)
- 1 1/2 cups dry red lentils, rinsed well (300 g)
- 1 large onion, finely chopped (150 g)
- 2 medium carrots, diced small (150 g)
- 4 garlic cloves, minced (12 g)
- 1 tablespoon fresh ginger, grated (15 g)
- 2 tablespoons curry powder (16 g)
- 1 can crushed or diced tomatoes, 28 ounces (800 g)
- 3 cups water or low sodium vegetable broth (720 ml)
- 5 ounces fresh spinach (140 g)
- 1 tablespoon olive oil or neutral cooking oil (15 ml)
- 1 teaspoon salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Cook the Brown Rice
Rinse the brown rice until the water looks mostly clear. Add the rice and water to a medium pot. Bring it to a boil, then lower the heat, cover, and simmer for 35 to 40 minutes. The rice should feel tender but still a little chewy. Let it rest, covered, while you finish the curry.
2. Build the Aromatic Base
Warm the oil in a large pot over medium heat. Add the onion and carrots. Cook for 6 to 8 minutes, stirring often, until the onion turns glossy and the carrots start to soften at the edges.
Add the garlic and ginger. Stir for about 1 minute, just until your kitchen smells warm, sharp, and savory. Do not let the garlic brown too much, since it can turn bitter.
3. Toast the Curry Powder
Sprinkle in the curry powder, salt, and black pepper. Stir for 30 seconds. The spices should darken slightly and smell fragrant. This quick step makes the curry taste deeper and less dusty.
4. Simmer the Lentils and Tomatoes
Add the rinsed red lentils, tomatoes, and water or broth. Stir well, scraping the bottom of the pot so nothing sticks. Bring the mixture to a gentle boil, then reduce the heat to a steady simmer.
Cook uncovered for 18 to 22 minutes, stirring every few minutes. The lentils should soften, split open, and turn the tomato sauce creamy. If the curry gets too thick before the lentils are tender, add a splash of water.
5. Stir in the Spinach
Add the spinach in handfuls and stir until it wilts into the hot curry. This takes 1 to 2 minutes. Taste and add more salt if the tomatoes taste too sharp or the curry tastes flat.
6. Serve Over Rice
Spoon the warm brown rice into bowls. Ladle the red lentil tomato curry over the top. The sauce should settle into the rice, with tender lentils, sweet carrots, and green ribbons of spinach in every bite.
Expert Troubleshooting and FAQs
Why is my curry too thick?
Red lentils keep absorbing liquid as they cook. Stir in warm water or broth, 1/4 cup (60 ml) at a time, until the curry looks creamy and spoonable.
Why are my lentils still firm?
They may need more time or more liquid. Keep the curry at a gentle simmer and add a splash of water. Old lentils can also take longer to soften.
Can I use green or brown lentils instead?
You can, but the texture will change. Green and brown lentils hold their shape more and take longer to cook. Red lentils are best for a creamy curry.
Can I make this red lentil tomato curry ahead?
Yes. It keeps well in the fridge for up to 4 days. The curry thickens as it sits, so add a little water when reheating.
Can I freeze it?
Yes. Freeze the curry without the rice for the best texture. Cool it fully, pack it into airtight containers, and freeze for up to 3 months.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 485
- Protein: about 23 g
- Carbs: about 88 g
- Fats: about 6 g
Red Lentil Tomato Curry with Brown Rice and Spinach
Ingredients
- 1 cup dry brown rice (190 g)
- 2 1/4 cups water for the rice (540 ml)
- 1 1/2 cups dry red lentils, rinsed well (300 g)
- 1 large onion, finely chopped (150 g)
- 2 medium carrots, diced small (150 g)
- 4 garlic cloves, minced (12 g)
- 1 tablespoon fresh ginger, grated (15 g)
- 2 tablespoons curry powder (16 g)
- 1 can crushed or diced tomatoes, 28 ounces (800 g)
- 3 cups water or low sodium vegetable broth (720 ml)
- 5 ounces fresh spinach (140 g)
- 1 tablespoon olive oil or neutral cooking oil (15 ml)
- 1 teaspoon salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Cook the Brown Rice. Rinse the brown rice until the water looks mostly clear. Add the rice and water to a medium pot. Bring it to a boil, then lower the heat, cover, and simmer for 35 to 40 minutes. The rice should feel tender but still a little chewy. Let it rest, covered, while you finish the curry.
- 2. Build the Aromatic Base. Warm the oil in a large pot over medium heat. Add the onion and carrots. Cook for 6 to 8 minutes, stirring often, until the onion turns glossy and the carrots start to soften at the edges. Add the garlic and ginger. Stir for about 1 minute, just until your kitchen smells warm, sharp, and savory. Do not let the garlic brown too much, since it can turn bitter.
- 3. Toast the Curry Powder. Sprinkle in the curry powder, salt, and black pepper. Stir for 30 seconds. The spices should darken slightly and smell fragrant. This quick step makes the curry taste deeper and less dusty.
- 4. Simmer the Lentils and Tomatoes. Add the rinsed red lentils, tomatoes, and water or broth. Stir well, scraping the bottom of the pot so nothing sticks. Bring the mixture to a gentle boil, then reduce the heat to a steady simmer. Cook uncovered for 18 to 22 minutes, stirring every few minutes. The lentils should soften, split open, and turn the tomato sauce creamy. If the curry gets too thick before the lentils are tender, add a splash of water.
- 5. Stir in the Spinach. Add the spinach in handfuls and stir until it wilts into the hot curry. This takes 1 to 2 minutes. Taste and add more salt if the tomatoes taste too sharp or the curry tastes flat.
- 6. Serve Over Rice. Spoon the warm brown rice into bowls. Ladle the red lentil tomato curry over the top. The sauce should settle into the rice, with tender lentils, sweet carrots, and green ribbons of spinach in every bite.
