When the evenings draw in, a creamy spinach and mushroom curry is exactly the kind of weeknight dinner I want: comforting, but plant-packed and filling. This version gets its creaminess from red lentils instead of cream or coconut milk. So the sauce turns thick and silky, with a bite from those meaty chunky mushrooms.
Counting the spices and herbs, there are 15 or more plants in this one pot, especially with the red lentils that bring fiber and plant protein.I’m always looking to layer more veg into weeknight dinners, and this is one I’m happy to go back for seconds of.
What you’ll love about this recipe
It tastes like a takeaway curry but leans on vegetables and lentils, and it’s built from everyday fridge staples and things you keep in the cupboard anyway.
- Creamy without cream: red lentils break down into the sauce, so there’s no need for coconut milk or cream.
- Meaty mushrooms: keep them chunky and brown them separately. They will get golden and meaty and you stir them back in for that satisfying bite.
- A meal in one pot: the lentils make it filling enough to stand on its own with rice or naan.
- Pantry-friendly: tomato paste, a can of chopped tomatoes, red lentils and a few everyday spices.
- Flexitarian-friendly: vegan with vegetable stock, or use chicken stock if that’s what you have.
Ingredients you’ll need
- Chestnut mushrooms: cut into chunky pieces so they hold their shape. Button mushrooms work too.
- Red lentils: these melt into the sauce and make it creamy. Rinse them well first.
- Spinach: baby spinach needs no chopping. Frozen spinach works too (see variations).
- Onion, garlic and ginger
- Spices: nigella seeds, ground cumin, garam masala, turmeric, curry leaves and black pepper.
- Tomato paste and chopped tomatoes
- Vegetable stock (or chicken stock)
- To serve: coriander (cilantro) or parsley, quick pickled red onions, rice or naan, and yogurt or raita.
How to make spinach and mushroom curry (step-by-step)
A creamy curry packed with plant-based fiber and protein from red lentils, and chock-full of mushrooms that still have a bit of bite. It’s comforting without any cream, finished with cilantro and pickled onions, and made for scooping up with warm naan.
Brown the mushrooms
Wipe the mushrooms with some kitchen paper then slice them on the thick side (1/4 of an inch). Heat half the oil in a large pan over medium-high heat and add the mushrooms in a single layer, or cook them in two batches to get a nice browning. Leave them alone for 3 to 4 minutes so they turn golden underneath, then stir or turn them and cook a few minutes more. Season them with a sprinkle of salt before tipping them onto a plate and set them aside.
Build the spiced base
While the mushrooms cook, rinse the lentils in cold water and set them aside. Peel and chop the onion. Lower the heat, add olive oil and soften the onion for 5 minutes. Add the nigella seeds and curry leaves and let them sizzle, then the garlic, ginger and chili, followed by the ground spices.
Simmer the lentils
Add the rinsed red lentils and the stock, partly cover and simmer for 20 minutes, stirring now and then and have a splash of hot water ready to add to avoid the pan catching. They’re ready when they’re soft and almost mushy, which is what makes the sauce creamy.
Add the tomatoes
Make a little space in the pan and drizzle a little oil. Stir in the tomato paste and cook it for a minute or two until it darkens and catches slightly on the pan. Stir in the chopped tomatoes and simmer for another 5 minutes, stirring so the base doesn’t catch. Taste and adjust the salt.
Finish with mushrooms and spinach
Add the spinach a handful at a time, pressing it into the curry until it wilts. This takes about 2 minutes. Stir the browned mushrooms back in to heat through.
Serve
Spoon over rice or serve with naan, then top with coriander or parsley, pickled red onions and a spoonful of yogurt or raita.
Pro Tips
- Give the mushrooms space. If they are crowded in the pan, they will steam instead of frying and getting nicely golden-brown. Keep them in a single layer over a good heat, or cook them in two batches instead.
- Salt the mushrooms only once they’ve browned. Salting early draws out their water, so they stew instead of coloring.
- Rinse the lentils before you start and leave them to drain while the mushrooms brown. They soften a little as they sit, so they cook faster, in about 20 minutes.
- Keep a kettle of hot water nearby. Red lentils thicken quickly and like to catch on the pan, and a splash of hot water loosens the curry without knocking it off the simmer.
- Using fresh curry leaves? Clear a little space in the middle of the pan, add a drizzle of oil and let them sizzle there for a few seconds. They spit a bit, so stand back.
- Add the tomatoes after the lentils have softened. Acid slows down how quickly lentils break down, so this keeps the simmering time short.
- Keep a few browned mushrooms aside if you want to scatter on top when you serve.
Nutritional benefits
Mushrooms, spinach, tomatoes, red lentils and a good handful of spices and herbs make this a plant-packed pot. But for me, the hero here is the red lentils: they bring fiber and plant protein and make the sauce creamy at the same time. Keep those friendly gut bacteria happy!
For more fiber-forward dinners, browse my winter soups and stews for gut health.
Servings
This recipe yields 4 portions, enough for a small family.
What to serve with spinach and mushroom curry
- Basmati rice, or brown rice for extra fiber.
- Warm naan or flatbread for scooping up the sauce.
- A spoonful of plain yogurt or cucumber raita to cool things down.
- Quick pickled red onions for a sharp, bright crunch on top.
- And if you like a coconut curry that is packed with plant based protein, my curried butter beans make a good option.
variations and substitutions
- Swap the red lentils for a can of chickpeas for a chunkier curry. You’ll need less stock, so add it gradually.
- Use about 250 g frozen spinach instead of fresh. Defrost it and squeeze out the water before stirring it in.
- Stir in a splash of coconut milk at the end for a richer sauce.
- Use mustard seeds instead of nigella seeds.
- Kale, cavolo nero or chard work in place of spinach. Give them a few extra minutes to soften.
- Got leftover roast chicken? Stir it in with the mushrooms, or try my curried chicken pasta for another way to use it up.
Golden mushrooms, a silky lentil base and a last-minute tumble of spinach, all in one pot and with plenty of plants in every bowl. If you make this spinach and mushroom curry, leave a star rating and a comment below the recipe card. I’d love to hear how it went and I hope it will become a weeknight repeat for you too.
recipe FAQ
Yes. Let it cool completely, then freeze in portions for up to 3 months. The mushrooms soften a little after thawing, but the sauce holds up well. Reheat gently with a splash of water or stock.
Yes, as long as you use vegetable stock and serve it with a dairy-free yogurt or skip the yogurt altogether.
You can, but they keep their shape, so the sauce won’t turn creamy in the same way. Use cooked lentils from a pouch or can and simmer for just 5 to 10 minutes.
It’s mild to medium. Most of the heat comes from the fresh chili and black pepper, so leave the chili out for a milder curry or add more if you like it hot.
Spinach and Mushroom Curry with Red Lentils
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Ingredients
- 500 g chestnut mushrooms cut into chunky pieces
- 4 tbsp olive oil divided
- 1 large onion finely diced
- 2 tsp nigella seeds or mustard seeds
- 5 dried curry leaves or a few fresh ones
- 4 garlic cloves minced
- 1 tbsp fresh ginger grated, about a thumb-sized piece
- ½ fresh green chili diced, optional
- 1 tsp ground cumin
- 2 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp black pepper
- 2 tbsp tomato paste
- 100 g red lentils rinsed well
- 500 ml vegetable stock or chicken stock, plus a splash of hot water as needed
- 200 g chopped tomatoes half a 400 g can
- 200 g spinach baby spinach or large leaves, roughly chopped
- 1 tsp salt divided
To serve
- fresh coriander (cilantro) or parsley chopped
- quick pickled red onions
- basmati rice, naan or flatbread
- plain yogurt or cucumber raita optional
Instructions
- Wipe the mushrooms with kitchen paper and slice in 1/4 inch slices.
- Heat 2 tbsp oil in a large pan over medium-high heat. Add the mushrooms in a single layer (in two batches if your pan is small) and leave them for 3 to 4 minutes until golden underneath. Stir and cook for another 3 to 4 minutes. Season with ½ tsp salt once browned, then tip them onto a plate.500 g chestnut mushrooms, 2 tbsp olive oil, 0.5 tsp salt
- Rinse the lentils and set aside. Peel and chop the onion. Peel and finely mince or grate the garlic and ginger. Chop the chili finely, removing the seeds if you prefer it milder.
- Lower the heat to medium, add the remaining 2 tbsp oil and the onion. Cook for 5 minutes until soft and lightly golden.2 tbsp olive oil, 1 large onion
- Add the nigella seeds and curry leaves and let them sizzle for about a minute. Stir in the garlic, ginger and chili for 1 minute, then the cumin, garam masala, turmeric and black pepper for 30 seconds.2 tsp nigella seeds, 4 garlic cloves, 1 tbsp fresh ginger, ½ fresh green chili, 1 tsp ground cumin, 2 tsp garam masala, ½ tsp ground turmeric, ½ tsp black pepper, 5 dried curry leaves
- Add the rinsed red lentils and the stock, partly cover and simmer for about 20 minutes, stirring often. Keep a splash of hot water ready in case it starts to catch. They’re ready when they’re soft and almost mushy, which is what makes the sauce creamy.100 g red lentils, 500 ml vegetable stock
- Make a little space in the pan, add a drizzle of oil and stir in the tomato paste. Cook for 1 to 2 minutes until it darkens slightly and starts to stick to the pan.2 tbsp tomato paste
- Stir in the chopped tomatoes and simmer for 5 minutes, stirring so the base doesn't catch. Taste and adjust the seasoning if needed.200 g chopped tomatoes, 0.5 tsp salt
- Add the spinach a handful at a time, pressing it into the curry until wilted, about 2 minutes. Stir the mushrooms back in to warm through, then take off the heat.200 g spinach
- Spoon over rice or serve with naan, scatter with coriander or parsley, and top with pickled red onions and a spoonful of yogurt or raita.fresh coriander (cilantro) or parsley, quick pickled red onions
