introduction
This Coconut Green Curry Lentils recipe is creamy, warm, and full of spice. It cooks in one pot and uses simple ingredients. For a bright, quick side you can try with it, see the 5-minute green curry salad.
why make this recipe
Make this recipe because it is easy, filling, and full of flavor. It is a good weeknight meal and works well for meal prep. The coconut milk adds cream, and the green curry paste gives a fresh spice.
how to make Coconut Green Curry Lentils
This dish cooks lentils and bulgur together, then you finish with coconut milk, spices, and spinach. It is simple and hands-on once the pot is simmering.
Ingredients :
- 1 cup uncooked lentils, rinsed
- 1/2 cup bulgur
- 2 1/2 cups water or vegetable broth
- 1/4 cup green curry paste
- 3/4 teaspoon turmeric
- 1 tablespoon tomato paste
- 1 1/2 tablespoons butter
- 2 cloves garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon sea salt
- 1/2 cup coconut milk
- 1 teaspoon fresh ginger, peeled and minced
- 2 cups fresh spinach, stems removed
- Greek yogurt for topping
Directions :
- 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. 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.
- Taste and add sea salt as needed.
- Spoon into bowls and top with a dollop of Greek yogurt.
how to serve Coconut Green Curry Lentils
Serve hot in bowls. Add a scoop of Greek yogurt on top. You can also serve with rice or warm flatbread.
how to store Coconut Green Curry Lentils
Cool to room temperature, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or broth to loosen if needed. You can freeze for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Coconut Green Curry Lentils
- Rinse lentils well before cooking.
- Use vegetable broth for more flavor instead of water.
- Add extra spinach at the end for more greens.
- Adjust green curry paste to your spice level.
- Stir often to prevent sticking as it thickens.
variation (if any)
You can add cooked chickpeas or diced sweet potato for more texture. Swap bulgur for quinoa for a gluten-free option. Use coconut cream for a richer result.
FAQs
Q: Can I use red lentils instead?
A: Yes. Red lentils will cook faster and become softer. Reduce simmer time and check often.
Q: Is this recipe vegan?
A: Replace the butter with oil and use dairy-free yogurt to make it vegan.
Q: Can I make this in a slow cooker?
A: Yes. Combine lentils, bulgur, water, curry paste, and turmeric and cook on low until lentils are tender, then stir in remaining ingredients at the end.
Conclusion
For another take on coconut green curry lentils and ideas, see the original recipe on the Coconut Green Curry Lentils recipe – Pinch of Yum.