The useful part
How to prep it
- 1
Cook the rice according to its package directions and keep it covered while the curry simmers.
- 2
Cook the onion in 1 tablespoon oil over medium heat for 5 minutes. Add the garlic, ginger, curry powder, and salt and stir for 1 minute.
- 3
Add the lentils, coconut milk, tomatoes, and broth. Simmer uncovered for 20 to 25 minutes, stirring until the lentils are soft and the curry is thick.
- 4
Fold in the spinach until wilted, then divide the curry and rice into four containers after cooling.
Work with what you have
Easy substitutions
Use the closest swap that fits what you have and how you plan to pack it.
red lentils
yellow split lentils, adding a few extra minutes if needed
spinach
frozen peas or chopped kale
Make the next meal easier
Leftover plan
Leftover plan
Spoon extra curry over toast or a baked potato; keep rice in a separate container when possible.
Storage
Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.
Reheat
Thaw frozen portions overnight when needed, then reheat the curry and rice separately with a splash of water.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.