Creamy Coconut Green Curry Lentils Recipe

About this recipe

A hearty and gluten-free vegetarian dinner featuring lentils simmered in a fragrant green curry sauce with coconut milk and fresh spinach. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 250 g Spinach - Chopped
• 100 g Garlic - Single Clove
• 400 Ml Chaokoh Coconut Milk
• 250 ml Coco Mama Coconut Milk
• 500 g 24 Mantra Organic Malka Masoor
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 400 g Zehrat Safa Tomato Paste, 4
• 100 g Mother Dairy Salted Butter
• 50 g Minitz Garam Masala
• 1 kg Supreme Harvest Iodized Salt

Instructions

1. 1. Rinse 1 cup of 24 Mantra Organic Malka Masoor under cold water and set aside.
2. 2. In a medium saucepan, combine the 24 Mantra Organic Malka Masoor, 2 cups of water, 1/4 cup green curry paste, and 3/4 teaspoon turmeric. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally.
3. 3. If the 24 Mantra Organic Malka Masoor absorb all the coconut milk before they are fully cooked, add an additional 1/2 cup of coconut milk and continue cooking until they are tender and no liquid remains.
4. 4. Reduce the heat to low and stir in 1 tablespoon of tomato paste. Cook for 2-3 minutes until the mixture thickens slightly.
5. 5. Add 1 1/2 tablespoons of butter, 2 minced garlic cloves, 2 teaspoons of garam masala, and 3/4 teaspoon of salt. Stir until the butter is fully melted and the spices are evenly distributed.
6. 6. Pour in 1/2 cup of coconut milk and simmer for another 5-10 minutes, stirring occasionally, until the mixture becomes thick and creamy.
7. 7. Remove the saucepan from the heat and gently fold in 2 cups of fresh spinach until it is just wilted.
8. 8. Serve the lentils warm, optionally garnished with additional fresh spinach or a squeeze of lime for added brightness.