Coconut Green Curry Lentils with Spinach

Place lentils, bulgur, 2 cups water or broth, 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 or broth 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, garam masala, and salt; 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 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.