Coconut Green Curry Lentils

Name: Coconut Green Curry Lentils
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup uncooked lentils, rinsed; ½ cup bulgur; 2½ cups water or vegetable broth; ¼ cup green curry paste; ¾ teaspoon turmeric; 1 tablespoon tomato paste; 1½ tablespoons butter; 2 cloves garlic, minced; 2 teaspoons garam masala; ½ cup coconut milk; 1 teaspoon fresh ginger, peeled and minced; 2 cups fresh spinach, stems removed; 1 teaspoon sea salt; Greek yogurt for topping (optional)

Recipe GLPR1a7fd97388cc9e

Indian

Main Course

45 min

424 cal

Servings: 4

Stovetop

SNAP eligible

A warming, creamy blend of lentils and bulgur infused with aromatic spices, green curry paste, and coconut milk. Fresh ginger and spinach add brightness to this satisfying vegetarian curry that's naturally dairy-free with a yogurt topping option.

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Ingredients

1 cup uncooked lentils, rinsed

½ cup bulgur

2½ cups water or vegetable broth

¼ cup green curry paste

¾ teaspoon turmeric

1 tablespoon tomato paste

1½ tablespoons butter

2 cloves garlic, minced

2 teaspoons garam masala

½ cup coconut milk

1 teaspoon fresh ginger, peeled and minced

2 cups fresh spinach, stems removed

1 teaspoon sea salt

Greek yogurt for topping (optional)

Directions

Rinse the lentils and combine them with bulgur, 2 cups water (or vegetable broth), green curry paste, and turmeric in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer.
Simmer for 15–20 minutes, stirring occasionally, until the lentils are mostly tender and the bulgur is cooked through. If the liquid is absorbed before the lentils are done, add the remaining ½ cup water in small amounts as needed. The mixture should eventually have very little to no liquid remaining.
Once the lentils and bulgur are cooked and most of the liquid has been absorbed, reduce the heat to medium-low. Stir in the tomato paste until well combined.
Add the butter, minced garlic, and garam masala. Stir continuously until the butter is fully melted and all ingredients are evenly distributed.
Pour in the coconut milk and stir to combine. Simmer for another 5–10 minutes over medium-low heat, stirring occasionally, until the mixture becomes thick and creamy.
Remove from heat. Stir in the minced ginger and fresh spinach, mixing gently until the spinach just begins to wilt. If desired, serve each portion topped with a dollop of Greek yogurt and additional fresh spinach on the side.

Comments

Grocery List Plus Editorial Staff4.25

Green curry paste is the pivot: you'll find it at Publix or Kroger, but not reliably at Food Lion, ALDI, or Walmart—budget a Harris Teeter run or accept a substitute that changes the dish. The lentils, bulgur, coconut milk, and yogurt are standard at all Charlotte chains, and the spice lineup (turmeric, garam masala, ginger) is cheap and available everywhere. At roughly $2.50–$3 per serving, it's affordable for a vegetarian weeknight, though the coconut milk and curry paste tilt you toward the higher end. The stated 45 minutes is honest; simmering lentils takes that time, no hidden prep shock. It reheats well and makes enough for leftovers, but the yogurt dollop is meant fresh, so plan to finish it the same night or skip the yogurt on day two.