Coconut Green Curry Lentils

• uncooked lentils, rinsed1 cup
• bulgur↗0.5 cup
• water or vegetable broth↗2.5 cup
• green curry paste↗0.25 cup
• turmeric↗0.75 teaspoon
• tomato paste↗1 tablespoon
• butter↗1.5 tablespoon
• cloves garlic, minced↗2
• garam masala↗2 teaspoon
• sea salt↗1 teaspoon
• coconut milk↗0.5 cup
• fresh ginger, peeled and minced↗1 teaspoon
• fresh spinach, stems removed↗2 cup
• Greek yogurt for topping↗

Step-by-step instructions

1. 1

   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 1/2 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.

2. 2

   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.

3. 3

   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.