If you’re looking for a comforting, flavour-packed meal that’s easy to prepare and kind to your budget, this Creamy Tomato, Spinach and Lentil Curry is just what you need.
Made with tender red lentils, sweet carrots, juicy tomatoes, fresh spinach and warming Madras curry spices, this simple homemade curry is packed with delicious flavours and wholesome ingredients.
One of the best things about this recipe is how little effort it requires. You only need a handful of everyday ingredients, one large saucepan and approximately 45 minutes to create a satisfying family dinner.
The red lentils naturally soften as they cook, giving the curry a wonderfully thick and creamy consistency without adding cream or coconut milk. The tomatoes provide richness, the carrots add gentle sweetness, and the fresh spinach brings colour and freshness.
Whether you’re planning a meat-free dinner, preparing meals for the week or simply trying to use up ingredients already in your cupboards, this easy lentil curry is a recipe you’ll want to make again.
Why You’ll Love This Spinach and Lentil Curry
There are plenty of reasons to add this delicious recipe to your weekly meal plan.
- Ready in 45 minutes: A straightforward dinner that doesn’t require hours in the kitchen.
- Budget-friendly: Red lentils, carrots and tinned tomatoes are affordable everyday ingredients.
- Naturally creamy: The lentils soften into a lovely thick sauce without the need for cream.
- Packed with vegetables: Fresh spinach, tomatoes and carrots bring colour, texture and flavour.
- Simple to prepare: Everything cooks together in one saucepan, making washing-up easier.
- Perfect for meal preparation: Make a batch and enjoy the leftovers another day.
- Naturally plant-based: A delicious meat-free meal made without dairy ingredients.
What Makes This Lentil Curry So Creamy?
The secret to this creamy tomato and spinach lentil curry is the red lentils.
Unlike some other varieties, split red lentils break down relatively quickly when cooked. As they absorb liquid, they soften and help thicken the tomato sauce naturally.
This creates a rich, comforting consistency without needing butter, cream or coconut milk.
The Madras curry powder adds warmth and depth, while the tomatoes provide a slightly tangy flavour that balances the sweetness of the carrots.
A squeeze of fresh lemon juice at the end brings all the flavours together beautifully.
Ingredients for Creamy Tomato, Spinach and Lentil Curry
Serves: 4
Main Ingredients
- 300g dried red lentils, rinsed and drained
- 2 large carrots, peeled and diced
- 2 tbsp Madras curry powder
- 2 × 400g tins chopped tomatoes
- 450g fresh spinach
- Juice of ½ lemon
For Cooking
- Approximately 600–800ml water, added as needed
The water is used to cook the lentils and adjust the consistency of the curry.
Ingredient Notes
Red lentils: Dried split red lentils work best because they cook quickly and become soft and creamy. There’s no need to soak them overnight.
Carrots: Add natural sweetness and a little texture. Cutting them into small cubes helps them cook evenly.
Madras curry powder: Gives the curry its aromatic flavour. Different brands vary in heat, so choose one that suits your taste.
Chopped tomatoes: Form the base of the sauce and give the curry a rich tomato flavour.
Fresh spinach: Adds a lovely green colour and wilts down considerably during cooking.
Lemon juice: Brightens the finished dish and balances the spices.
Equipment You’ll Need
- Large deep saucepan or non-stick cooking pot
- Wooden spoon
- Chopping board
- Sharp knife
- Colander or sieve
- Measuring jug
- Citrus juicer, optional