When Spence and I started dating 2 years ago (wow, time flies!) he took me to to eat indian food - it was the second time I had ever tested out this this cultural food. I was skeptical, but, I went with the plan - long story short I have been come a curry addicts since. Sadly, since we moved down south we have not been able to find sustainable indian food, therefore, I had to take it into my own hands to create a concoction similar and preferably healthier; then our love for coconut curried lentils was born.
So...I thought I would share:
- 1 cup uncooked lentils, rinsed
- ½ cup bulgur
- 2½ cups water or vegetable broth
- ¼ cup green curry paste
- ¾ teaspoon turmeric
- 1 tablespoons tomato paste
- 1½ 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
- Place lentils, bulgur, 2 cups water, curry paste, and turmeric in a medium saucepan. Bring to a boil and simmer for 15-20 minutes or until lentils are mostly cooked. Add the remaining ½ cup water during cook time if lentils and bulgur have absorbed all the water. You want to cook it until there is no liquid remaining. Turn the heat to medium or low, if it’s not already.
- Keeping the saucepan on the heat, stir in the tomato paste. Mixture should thicken slightly. Add butter, garlic, and garam masala; stir to combine until butter is melted. Add coconut milk and simmer for another 5-10 minutes or until thick and creamy.
- Remove from heat and stir in ginger and spinach until barely wilted. You can also serve this with fresh spinach, adding it just before serving.
Sending Love from SoCal