Spicy Coconut Curry Lentils
Author: April | Food n' Focus
  • 1 cup uncooked lentils, rinsed
  • ½ cup bulgur
  • 3-4 cups water
  • ¼ cup green curry paste
  • ¾ teaspoon turmeric
  • 1 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons garam masala
  • 1 teaspoon sea salt
  • ½ cup coconut milk
  • 1 teaspoon fresh ginger, peeled and minced
  • 2 cups fresh kale, chopped
  • Coconut Cauliflower Rice
  • 2 cups riced cauliflower
  • 1 tablespoons Mazola Corn Oil
  • ¼ teaspoon sea salt
  • ⅓ cup coconut milk
  • Cilantro for serving
  1. 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 cups 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-low.
  2. Keeping the saucepan on the heat, stir in the tomato paste then add garlic and garam masala; stir to combine. Add coconut milk and simmer for another 5-10 minutes or until thick and creamy.
  3. Remove from heat and stir in ginger and kale until barely wilted.
  4. While the lentils are cooking prepare the coconut rice. Heat a large pan over medium heat. Add the Mazola Corn Oil and let get warm. Then add the cauliflower rice and salt and cook for about 5 minutes, stirring occasionally. Add the coconut milk and mix in. Serve with lentils and sprinkle with cilantro, if desired.
Recipe by Food n' Focus - Food, Travel, Photography at https://www.foodnfocus.com/vegetarian/spicy-coconut-curry-lentils