These coconut green curry lentils are not only delicious but also packed with flavor and nutrition! With a perfect blend of spices, creamy coconut milk, fresh spinach, and hearty lentils, this dish is both healthy and satisfying.
Ingredients:
- 1 cup uncooked lentils, rinsed
- ½ cup bulgur
- 2 ½ cups water or vegetable broth
- ¼ cup green curry paste
- ¾ teaspoon turmeric
- 1 tablespoon tomato paste
- 1 ½ tablespoons butter
- 2 cloves garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon sea salt
- ½ cup coconut milk
- 1 teaspoon fresh ginger, peeled and minced
- 2 cups fresh spinach, stems removed
- Greek yogurt for topping
Instructions:
- In a medium saucepan, combine the lentils, bulgur, 2 cups of water, curry paste, and turmeric. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the lentils are mostly cooked. Add the remaining ½ cup of water if needed, ensuring the mixture has enough liquid to cook.
- Continue cooking until the lentils and bulgur have absorbed most of the liquid. Adjust the heat to medium or low.
- Stir in the tomato paste and cook until the mixture thickens slightly. Add the butter, garlic, and garam masala, stirring until the butter melts and everything is well combined.
- Pour in the coconut milk and let the mixture simmer for 5-10 minutes, or until it becomes thick and creamy.
- Remove from heat and stir in the fresh ginger and spinach. Cook until the spinach wilts slightly. For a fresher touch, you can also serve with fresh spinach added just before serving.
- Top with a dollop of Greek yogurt for extra creaminess, and enjoy!
