coconut green curry lentils

Name: Coconut Green Curry Lentils
Prep time: 5 min
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup(s) uncooked lentils, rinsed; 1/2 cup(s) bulgur; 2 1/2 cup(s) vegetable broth; 1/4 cup(s) green curry paste; 3/4 teaspoon(s) turmeric; 1 tablespoon(s) tomato paste; 1 1/2 tablespoon(s) vegetable oil; 2 clove(s) garlic, minced; 2 teaspoon(s) garam masala; 1 teaspoon(s) sea salt or to taste; 1/2 cup(s) coconut milk; 1 teaspoon(s) fresh ginger, peeled and minced; 2 cup(s) fresh spinach, stems removed; - yogurt for topping, optional

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Wonderfully tasty and healthy. Easy to make up and it excellent for a hot lunch or for dinner.

►

(1 rating)

yield 4 serving(s)

prep time 5 Min

cook time 30 Min

method Stove Top

Ingredients For coconut green curry lentils

1 c

uncooked lentils, rinsed
1/2 c

bulgur
2 1/2 c

vegetable broth
1/4 c

green curry paste
3/4 tsp

turmeric
1 Tbsp

tomato paste
1 1/2 Tbsp

vegetable oil
2 clove

garlic, minced
2 tsp

garam masala
1 tsp

sea salt or to taste
1/2 c

coconut milk
1 tsp

fresh ginger, peeled and minced
2 c

fresh spinach, stems removed
yogurt for topping, optional

How To Make coconut green curry lentils

1
Place lentils, bulgur, 2 cups water, curry paste, and turmeric in a medium saucepan. Bring to a boil and simmer for 20-25 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.

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
Remove from heat and stir in ginger and spinach until barely wilted.
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