Coconut Lentil Curry with Spinach Roti and Herb Labneh

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This recipe for coconut lentil curry with Spinach Roti and Herb Labneh isn’t the simplest recipe to make, but in my mind, it is certainly worth it! Plus, it makes a good sized batch, which we ate on for 3 days. So, totally worth the effort. Here is the link for the spinach roti and labneh.

Start by heating olive oil in your pan. I love this enameled cast iron, but it showing a little wear. Especially after I started using it for baking my sourdough. That really took it’s toll.

Now, if you have cumin seeds and coriander seeds, add those to the hot oil. I didn’t, so I added them in powder form later. Instead I added just my garlic to the hot oil. This will cook quickly and burn quickly, so only heat for a minute or 2.

Next in are the crushed tomatoes.

Spices are up next.

Turmeric, cumin and coriander are staples, of course!

Lentils are in next.

Lentils will need water.

Make sure while this is cooking, you are mixing occasionally. Anything with a tomato base like this, will burn fairly easily.

Once your lentils swell and soften, this will take about 45 minutes, they are ready.

Last step is coconut milk and cilantro. Let’s talk about store brand products for just a minute though. This was Kroger brand, but I also buy Great Value or whatever else is least expensive at the store. I am a foodie, and pretty picky. I am also a mother of teenage sons, and like to keep expenses down where I can. I like to travel more than I like to eat name brand foods :). So, try them. I bet, especially in cases like this, you will never notice.

Here comes the cilantro, lightly chopped.

Give it all a good mix and make sure it is mixed and heated through.

Can I just tell y’all how amazing my house smelled? So amazing.

Y’all this is such a great meal. Totally flavorful, totally healthy and great for meal prep.

Plus, let’s talk about these whole grains! Whole wheat kamut flour in the roti, brown rice served with the curry. Y’all!!

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Coconut Lentil Curry

This flavorful, vegetarian curry is so good. It is easy to double and use it for meal prep as well. Serve it with brown rice and you are set.
Course Main Course
Cuisine Indian
Keyword coconut lentil curry, curry, lentil curry, vegetarian food
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Author Amy- A Red Spatula


  • 2 tablespoons olive oil
  • 2 teaspoons cumin seed I only had powder, which is fine. I will include instructions for both below.
  • 2 teaspoons coriander seeds Again, I only had the powder.
  • 2 tablespoons minced garlic
  • 28 ounce can crushed tomatoes
  • 2 1/2 tablespoons ginger, finely chopped
  • 1 tablespoon turmeric
  • 2-3 teaspoons salt this is a variable. As the curry reduces, the salt flavor intensifies. Make sure you want until it has reduced to test for saltiness
  • 1 1/4 cup brown lentils
  • 1-3 teaspoons cayenne powder this will depend on your pain tolerance. We like it pretty spicy.
  • 3-4 cups water
  • 15 ounce can coconut milk
  • 1/2-1 cup chopped cilantro


  • Heat oil in large heavy bottom pot over medium heat. I love using my Lodge enameled cast iron pot for this. It's the perfect size and thickness. If you have cumin and coriander seeds, add them once the oil is heated. If you are using powder, add it in later with the remaining ingredients. Cook the seeds for a minute or 2 and add in your garlic. Cook another 2 minutes, stirring occasionally. Garlic will burn quickly, so keep an eye on it.
    Add tomatoes and spices to pot. Heat and cook a few minutes. Add lentils and water to pot and return to a boil. Reduce heat to low. Cover pot and let it simmer, stirring occasionally for about 25-30 minutes until lentils are tender. Remove lid and continue to cook, allowing the curry to reduce another 10 minutes. If you need to, add a little more water to keep it from drying out.
    Add in coconut milk and cilantro. Remove from heat.
    It's ready! We served ours with brown rice. If you prefer white, use it! Or if you prefer another grain, you should use that then.
    This is so good as a leftover! It is simple to reheat on the cooktop or even microwave.
    Now, sit back and enjoy. You deserve this!!
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Spinach Roti

This Indian flatbread is absolutely worth the effort. It is healthy, loaded with spinach, whole wheat flour and spices.This recipe comes from an Instagram friend of mine named Archana. She is a lovely person and amazing creator of all things Indian food.
Course Appetizer, Bread
Cuisine Indian
Keyword roti, spinach roti, whole grain bread, whole wheat, whole wheat flatbread
Prep Time 15 minutes
Cook Time 10 minutes
resting time 30 minutes
Total Time 55 minutes
Servings 10 servings
Author Archana


  • 2 cups whole wheat flour plus more for rolling. Also, I use a kamut wheat flour for mine. It was amazing.
  • 3/4-1 cup spinach puree I made mine in the food processor and it took about 6 cups to make a little under a cup.
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/2 teaspoon carom seeds I didn't have these, so I used ground cumin,
  • 2 teaspoons oil I used olive oil
  • 1/2 cup water Archana suggested 1/4 cup water. Both times I made it I needed more water. So, be mindful, this will be a variable.


  • Pulse garlic with spinach in blender or food processor to get a puree.
    Now, at this point, you can either knead by hand or by stand mixer, which is what I did. Add all ingredients to the mixer and mix on medium speed for about 3-4 minutes.
    If you are kneading by hand, Archana gives instructions like this:
    Add spinach puree to flour, add carom seeds (or cumin), salt and mix. Slowly add water and start mixing and kneading dough. You may need more or less depending on water content of spinach puree. Knead to a soft dough, then add oil and knead again.
    Regardless of mixing method, allow the dough to rest for 30- 45 minutes.
    Divide dough into 10 pieces. Dip each piece in flour and roll in a round, thin piece, like a tortilla.
    Place on an oiled, heated hot skillet. Once you see bubbles form, flip to the other side. It should take about 30 seconds per side. Next, move to an open flame and make it puff.
    Brush with melted butter or ghee. Serve it hot!
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This simple to make soft cheese is wonderful on it one or as a base for add ins. 
Course Side Dish
Cuisine Mediterranean
Keyword cheese recipes, Labneh, soft cheese recipes,
Prep Time 10 minutes
Servings 20 servings
Author Amy- A Red Spatula


  • 32 ounces plain whole milk yogurt
  • 1- 1 1/2 teaspoons salt


  • Mix the salt with yogurt. 
    Pour yogurt into double layers of cheesecloth. Tie the cheesecloth onto a wooden spoon hanging over a bowl- as shown in the photos. Place into fridge. Let it sit at least 24 hours. The whey will  strain out. Mine took about 30 hours. 
    From here you can eat the cheese as is. Or you can marinate it, as shown in photo. Simply fill a jar with good quality olive oil, minced garlic and herbs of choice. I used salt, pepper, basil, oregano and thyme. Drop the labneh into the olive oil mixture with a portion scoop. Let this marinate in the fridge for several days at least. I love to eat the marinated cheese spread over toast or rice cakes!
    I also use it spread on pitas as a base.
    Or you can mix in minced garlic, salt and pepper. Top with olive oil and herbs of choice- It makes a pretty presentation when the herbs and olive oil are sprinkled on top. Use it on a mezze platter with veggies, crackers pita chips etc. 
    Your friends will be so impressed with your “cheese” making skills. So, sit back and enjoy the praise!

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