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I’ll just say I am really mad at myself for not buying ingredients for a double portion. This is really tasty!
Edyta
You guys, when it comes right down to it, I’m an OCD hypochondriac. I’m pretty sure I’m single-handedly driving Web MD’s traffic right now.
In between stuffing my face with green curry lentils, I’ve been known to do investigative work on Web Md and make extreme self-diagnoses. I also do this in between bites of sandwiches. And chocolate chip malt cookies. It’s ridiculous, and I know it’s ridiculous. I have a hard time not being ridiculous on this one. Because I definitely have at least 5 types of cancer.
This week, I read an article about inflammation and how processed foods have slowly been disease-ing my body for the last 20 some years.
And of course, I read it on the way to meet friends for greasy inflammatory appetizers. Of course.
My hypochondraic self panicked as I heard my other self ordering the waffle fries. Omega 6. Cancer. Heart disease. Certain death. But hot, salty, fried perfection! Stop, order, no, waaaait!
I thought I had already kinda done the lentil thing this month. What kind of person posts two recipes for lentils within a few days of each other? An OCD hypochondriac French fry lover looking for a second chance at life? I think so.
In honor of my new quest for anti-inflammatory foods, and in honor of myself still planning to eat French fries until kingdom come, I’m so pumped to share with you this recipe. It’s a deeeelicious way to treat your body right. Kinda like fries, but not.
Hello saucy lentils, curry paste, a punch of spice, coconut creaminess, and fresh spinach.
Hello and nice to meet you, lentil lover.
Coconut Green Curry Lentils
- Total Time: 35 minutes
- Yield: 4 1x
Description
These easy coconut green curry lentils are so delicious and so healthy! Loaded with spices, coconut milk, spinach, and lentils.
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 tablespoons 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
Instructions
- 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.
Notes
This can be vegan if you omit the butter and yogurt. Thanks to KitchenLab for inspiring this recipe!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Asian-Inspired
Keywords: lentil recipe, curry lentils, green curry,
Alright, speak out, friends. What’s your take on the anti-inflammatory stuff? And if you have any great anti-inflammatory recipe ideas, I’d love to hear them.
Cause all I’m seeing right now is LENTILLLLLLLLS.
This has become a staple and favourite recipe in my home. It is very tasty. I always use quinoa, going GF, and Thai Kitchen green curry paste…wonderful stuff. I’m having it when my vegetarian daughter and teen come, and it’ll boost their iron without a big deal mentioning it. Thanks so much!
Discovered this recipe trying to find a way to use up some lentils. Followed the directions, and it was delicious! We ate it with naan bread. I didn’t think I was hungry, but it was so good I went back for seconds! Very yummy!
Would be great if your recipe had the option to switch to grams/ml instead of cups. Makes it a lot easier to buy the right amount of ingredients. Here in the UK packaging is on grams/ml
We appreciate that feedback, Martin!
I’m always looking for different ways to jazz up my lentils and this recipe is absolutely delicious! I added a lot more ginger and also swapped out the bulgar for quinoa and it still came out great!
Si it possible to substitue Bulgarie with quinoa? Since bulgare contains gluten.
Yep, we’re guessing that should work. Enjoy!
I made this recipe tonight but converted it to the Instant Pot because my lentils were a little bigger and I wanted it to cook fast. Due to quarantine I didn’t have spinach so I substituted frozen peas at the end. After it was done cooking I added the coconut milk. It was seriously amazing! I will keep it in my rotation. I also had plenty to freeze for quick meals in the future. I only had frozen garlic bread and it was actually a good combination. Thanks for the recipe!
Yay! Thanks for sharing, Tammy!
1/4 of a cup of green curry paste was way too much for me.
Is green curry paste the same as Thai green curry paste?
Hi, Kelly! Yep, those should be the same. Here’s the one we use (affiliate link).
I’ll just say I am really mad at myself for not buying ingredients for a double portion. This is really tasty!
What’s a sub for the bulgur? Quinoa?
Also, is this thai green curry?
What kind of green curry paste do you use? I need it to be mild enough that the tiny humans will eat it!
Great recipe, though really no reason to go easy on the coconut milk. I just add the whole tin.
Easy to make and absolutely delicious. Thanks for this recipe!
Can you tell me what type of lentils you use for this recipe? Love your red curry lentil recipe!
I used a green curry paste called Aroy-D which I think might be like the Mae Play brand you talked about in another post, but available in Canada. The container looks similar. Anyway, I used only 2 tablespoons instead of a 1/4 cup and it was spiiiiicy! But tasty. I think I will use less next time 🙂
I also used napa cabbage instead of spinach, which I thought was rather brilliant 🙂
Thanks for all the curry and lentil recipes!
By far one of the best flavoursome lentil curry we’ve had. Thank you will definitely be having again
This lentil curry looks amazing. I was looking for lentil recipes when I came across this little gem. I guess double bonus for all of the anti-inflammatory properties.
this is great Linsday, thank you so much for sharing this.
Hi, This looks terrific! Does it need to be served over a grain (like rice) or is the burgul inside the curry enough?
We think it’s great on its own!
Thanks – turned out delicious!
Insanelyyyyy delicious! Only had about a 1/4 cup of bulgur, so I topped it off with quinoa and it worked beautifully! 10/10
It’s 11:30pm and my practical self says go to bed but my impulsive self wants to play iron chef and try these lentils right now right now.
You gotta do it! 🙂
I’d like to try this… I have a can of Thai green curry in my pantry, but I’m skeptical of adding the garam masala. This canned Thai green curry that I use is quite hot and has it’s own intense flavor. This recipe calls for 1/4c green curry paste — is this Thai green curry paste or some other type of green curry paste? All other ingredients seem compatible with this Thai green curry but the garam masala is also an intense and often overpowering taste on it’s own. Just curious if you would elaborate on this combination of flavors?? Thank you
love this recipe as is! have been making it every week cause we love it so much!!!
Love hearing that! Thanks, Karen. 🙂
Hey, I think I’m a hypochondriac too! So I’m going to enjoy this recipe and book an appointment with a psychiatrist.
I’m sick of being in pain and sick of examining myself. Against my doctors wishes, I’m going to eat this fiber filled anti-inflammatory pot of wholesome goodness!
Thank you xoxox