I have had three kinds of curry paste sitting in my fridge for much too long, biding their time; waiting to be shown some appreciation.
I love curry, and so it was legitimately odd for the poor trio to be sitting there, pathetically, dying a slow death.
In hindsight, I think that the deliciousness of authentic curries intimidated me. If I was going to try to recreate their tasty-authenticity, I was going to have to find a good, straightforward, recipe.
With no recipe(s) in sight, I found myself paralyzed, with my little curry army sitting on ice.
When I came across this recipe for Green Curry Lentils, I knew that it was going to be a winner: easy, with tasty and accessible ingredients.
It’s spicy and warming, so it’s incredibly comforting. And would be even more delish if served with naan.
The next day, I formed the fridged-leftovers into little patties, dredged them in a bit of flour, and fried them up in a couple of tablespoons of extra virgin olive oil. Coconut oil would have also been fabulous. I am embarrassed to recount how many of these little babies I ate. Well, no, not really. I ate 9. Because that’s how I roll.
Green Curry Lentils
Adapted from Pinch of Yum
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 cup coconut milk
1 Tbsp fresh ginger, peeled and minced
2 cups fresh spinach, stems removed
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.