This coconut-based curry builds deep flavor from red curry paste, garlic, ginger, and warm ground cumin, coriander, and turmeric, all bloomed together until fragrant. Red lentils simmer right in the pot with diced tomatoes, coconut milk, and vegetable broth until they break down into a thick, velvety base that needs nothing else to feel satisfying. A handful of baby spinach gets stirred in at the end for color and freshness, and a finishing squeeze of lime juice brightens the whole bowl. It's a one-pot dinner that comes together mostly hands-off while the lentils do their thing on the stove. Ladle it over basmati rice or scoop it up with naan, and top with fresh cilantro for a little herbal lift. This is an easy, comforting option to add to a vegetarian weeknight rotation.
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Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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