Hearty Peanut Curry Lentil Stew With Spinach

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 tbsp oil (olive or coconut)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 1/2 cups (285 g) dry red lentils, rinsed
• 2 tbsp mild curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 can (14.5 oz / 400 g) diced tomatoes
• 4 cups (960 ml) vegetable broth
• 2 tbsp tomato paste
• 1/3 cup (80 g) creamy natural peanut butter
• 3 packed cups (90 g) baby spinach
• 1 tbsp lemon or lime juice
• Salt, black pepper, and chili flakes to taste

Do This

• 1. Heat oil in a large pot over medium heat. Sauté onion 5 minutes until softened.
• 2. Add garlic and ginger; cook 1 minute. Stir in curry powder, turmeric, and cumin; toast 30 seconds.
• 3. Add rinsed lentils, diced tomatoes, tomato paste, and vegetable broth. Stir and bring to a boil.
• 4. Reduce to a gentle simmer, cover slightly ajar, and cook 20–25 minutes, stirring occasionally, until lentils are tender.
• 5. Turn heat to low. Stir in peanut butter until fully melted and the sauce is creamy; thin with a splash of water if needed.
• 6. Add spinach and simmer 2–3 minutes until wilted. Stir in lemon or lime juice, then season with salt, pepper, and chili flakes.
• 7. Serve hot over rice or with warm flatbread, topped with chopped peanuts and fresh herbs if you like.

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Why You’ll Love This Recipe

• Deep, cozy flavors from curry, peanut butter, and slow-simmered lentils in one pot.
• Naturally vegan and gluten-free, but rich and satisfying enough for meat lovers.
• Uses affordable pantry staples and flexible veggies you may already have.
• Makes excellent leftovers that taste even better the next day.

Grocery List

• Produce: 1 large onion, 3 cloves garlic, 1 small piece fresh ginger, 3 packed cups baby spinach (or 1 small bunch regular spinach), 1 lemon or lime, optional fresh cilantro.
• Dairy: None (this recipe is naturally dairy-free).
• Pantry: Olive or coconut oil, dry red lentils, mild curry powder, ground turmeric, ground cumin, salt, black pepper, chili flakes, 1 can diced tomatoes, tomato paste, vegetable broth, creamy natural peanut butter, optional roasted peanuts, rice or flatbread for serving.

Full Ingredients

For the Lentil Pot

• 1 tbsp olive oil or coconut oil
• 1 large yellow onion, diced (about 2 cups / 200 g)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1 1/2 cups (285 g) dry red lentils, picked over and rinsed
• 1 can (14.5 oz / 400 g) diced tomatoes with juices
• 4 cups (960 ml) low-sodium vegetable broth
• 2 tbsp tomato paste

Spices & Seasonings

• 2 tbsp mild curry powder (Madras or similar)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional, for subtle smokiness)
• 1/2–1 tsp chili flakes or cayenne pepper (to taste)
• 1–1 1/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

Peanut Cream & Greens

• 1/3 cup (80 g) creamy natural peanut butter (unsweetened, unsalted if possible)
• 3 packed cups (about 90 g) fresh baby spinach, roughly chopped if leaves are large
  • or 2 packed cups (about 120 g) regular spinach, stems removed and leaves roughly chopped
• 1 tbsp freshly squeezed lemon or lime juice

Optional Garnishes & Sides

• 2–3 tbsp roasted peanuts, roughly chopped
• Small handful fresh cilantro leaves, chopped
• Extra lemon or lime wedges
• Cooked rice, quinoa, or warm flatbread/naan for serving

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion, mince the garlic, and grate the ginger. Rinse the red lentils in a fine-mesh sieve under cool running water until the water runs mostly clear; this helps remove excess starch and any dust. Shake off excess water and set the lentils aside.

Roughly chop the spinach, especially if using regular (larger) leaves. Juice your lemon or lime and measure out the peanut butter and spices so they are ready to go. Having everything prepped will make the cooking process smooth and relaxed.

Step 2: Sauté the aromatics

Place a large heavy-bottomed pot or Dutch oven (at least 4-quart / 3.8 L capacity) over medium heat. Add the olive or coconut oil. Once the oil is hot and shimmering, add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onion softens and turns translucent with a light golden edge.

Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until very fragrant but not browned. This builds a flavorful base for your curry lentil pot.

Step 3: Toast the spices

Sprinkle in the curry powder, turmeric, cumin, and smoked paprika (if using). Stir well to coat the onions in the spices. Let the spices toast in the hot pan for 30–60 seconds, stirring continuously so they do not burn. You should smell a deep, warm aroma as the spices bloom; this step significantly enhances their flavor.

If the mixture looks very dry or starts to catch on the bottom, add 1–2 tablespoons of water to loosen it, scraping up any browned bits with a wooden spoon.

Step 4: Add lentils, tomatoes, and broth

Add the rinsed red lentils to the pot and stir to coat them in the aromatic spice mixture. Then add the diced tomatoes with their juices, tomato paste, and vegetable broth. Stir thoroughly to combine, making sure the tomato paste dissolves into the liquid.

Increase the heat to medium-high and bring the mixture just up to a boil, then immediately reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid, leaving it slightly ajar to let some steam escape. Simmer for 20–25 minutes, stirring every 5 minutes or so to prevent sticking, until the lentils are very soft and beginning to break down.

During this time, add the chili flakes (or cayenne), 1 teaspoon of salt, and the black pepper. Taste a spoonful of broth and adjust the heat level with more chili if you like it spicier.

Step 5: Stir in the peanut butter for creaminess

Once the lentils are tender and the mixture has thickened to a stew-like consistency, reduce the heat to low. Add the peanut butter in spoonfuls, stirring continuously until it melts and fully blends into the sauce. The curry will turn a richer, slightly deeper orange-brown color and become luxuriously creamy.

If the pot seems too thick (more like mashed lentils than a stew), stir in 1/4–1/2 cup (60–120 ml) hot water or additional vegetable broth until it reaches your desired texture. Taste again and add an extra pinch of salt if needed; the peanut butter can mellow the seasoning, so adjust accordingly.

Step 6: Add spinach and finish with brightness

Add the chopped spinach to the pot. Stir well and let it simmer for 2–3 minutes on low heat, just until the spinach wilts and softens but still looks vibrant green. Avoid overcooking so the spinach keeps its color and some texture.

Turn off the heat. Stir in the lemon or lime juice to brighten the flavors and cut through the richness of the peanut and tomato base. Taste one final time and tweak the seasoning with more salt, pepper, or citrus if desired.

Step 7: Serve and garnish

Ladle the hot peanut-curry lentil pot into bowls. If you like, top each serving with a sprinkle of chopped roasted peanuts for crunch and some chopped fresh cilantro for freshness. Serve with cooked rice, quinoa, or warm flatbread alongside to soak up the flavorful sauce.

This dish thickens slightly as it sits, so if you are serving it later, you can loosen it with a splash of hot water or broth just before ladling into bowls.

Pro Tips

• Rinse lentils well: Rinsing red lentils removes surface starch and helps them cook more evenly without becoming gluey.
• Control the thickness: For a soupier bowl, add up to 1 extra cup (240 ml) broth. For a thicker, scoopable stew, let it simmer uncovered for a few extra minutes to reduce.
• Add peanut butter off high heat: Lowering the heat before adding peanut butter helps it melt smoothly and prevents it from catching on the bottom of the pot.
• Adjust the spice level last: Chili heat can intensify slightly as the pot rests, so add spicy elements gradually and taste after a few minutes before adding more.
• Let it rest: If you have time, let the cooked curry sit off the heat for 10–15 minutes before serving; the flavors meld and deepen beautifully.

Variations

• Coconut-peanut version: Replace 1 cup (240 ml) of the vegetable broth with full-fat coconut milk for an ultra-rich, slightly sweeter curry. Add the coconut milk at the same time as the broth.
• Sweet potato boost: Add 2 cups (about 250 g) peeled and diced sweet potato along with the lentils. You may need to cook 5–10 minutes longer and add an extra 1/2 cup (120 ml) broth.
• Different lentils: You can use brown or green lentils instead of red; increase the simmer time to 30–35 minutes and add up to 1 additional cup (240 ml) broth, since they hold their shape more and absorb liquid differently.

Storage & Make-Ahead

Let the lentil pot cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavors continue to develop, so it often tastes even better on days 2 and 3.

For longer storage, freeze in single-portion containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in a saucepan over low to medium-low heat, adding a splash of water or broth to loosen it. Stir occasionally until hot all the way through.

If you plan to freeze, you can wait to add the spinach until reheating; stir it in during the last 2–3 minutes for the brightest color and freshest taste.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, without rice or bread): about 430 calories, 20 g protein, 15 g fat, 55 g carbohydrates, 16 g dietary fiber, and 7 g sugar. Sodium will vary depending on the vegetable broth and added salt. This dish is rich in plant-based protein, iron, and folate from the lentils, plus vitamin A and vitamin K from the spinach.