Green Curry Coconut Lentils

Weddings are time-consuming! I know that's kind of one of those smack-your-forehead, "no kidding" things to say, but as the big day creeps closer, my time is starting to feel a little thinner and I am afraid things could go ricocheting out of control if I relax for one second. That being said, it's getting exciting how soon the wedding is coming up and how beautifully it's all going to come together! I had the most wonderful weekend this past week, because it was the opportunity to do one of a few pre-wedding celebrations. Since three of my bridesmaids don't live in Northern Virginia (nor do I) and we're all in our young 20s (and poor), I knew months ago that it wouldn't be reasonable to ask them to fly into the DC area for multiple pre-wedding events. Therefore, I figured one exhausting weekend of "bride team" (that's what I call them) activities would be the easiest way to get everyone together to celebrate and have everyone be there.

So being the timecruncher that I am, we managed to fly/drive everyone in on Friday evening, celebrate the bachelorette party on Saturday, and host the bridal shower on Sunday. That's a lot of activity in one weekend, particularly because my mother's house was home base for most of the weekend events, including the majority of the eating and sleeping. It was fantastic to bring everyone together, even though the time was condensed. It gave Amanda, Erica and Dilara the chance to meet Courtney and for everyone to have some major bonding time. My mother declared by Sunday afternoon that for the wedding weekend, she's going to need a whistle because the five of us all like to talk, fairly loudly, to and over each other, with much laughing in between!

And of course I can't brag about my fantastic weekend without mentioning all the other women that were a part of it, besides my fabulous bridesmaids! My mom was a phenomenal host, providing good food, lots of wine, and a beautiful bridal shower that included the bride team, Will's mom, Amanda's mom, and a few of my awesome aunts. On Saturday, we also brought the moms along with us (mine, Will's, and Amanda's) to join in the wine tasting bachelorette party at a cute little place in Bluemont called Twin Oaks Tavern. Courtney got her first Virginia wine and everyone else had a blast playing an embarrassing game in public! I could go on and on, but it was a perfect weekend and I couldn't have asked to celebrate better!

Soooooooo food. That's what this blog is about, right? Hah! This was an awesome recipe from one of my favorites, Pinch of Yum. Simple, straightforward, flavorful, and per usual with spiced-up recipes, even better the next day. The bulgur added an interesting texture when paired with the lentils. And of course you can't go wrong with a recipe that involves garlic, coconut milk, curry paste, etc etc. Overall, the recipe was a hit and we would definitely make it again!

Cooking Notes: I had to add an extra cup of water because the bulgur seemed to soak up more than anticipated. I also used red lentils since the recipe didn't specify and red lentils are my favorite. Somehow we were out of garlic, so subbed 1 tsp garlic powder, but am leaving the original garlic amount in the recipe below. I used baby spinach, not spinach, just to clarify. And lastly, I used 3/4 cup coconut milk because you can never have enough!

Green Curry Coconut Lentils (adapted from Pinch of Yum; serves 4)
1 cup uncooked red lentils, rinsed
1/2 cup bulgur
2 1/2 to 4 cups water (use at your discretion)
1/4 cup green curry paste
3/4 tsp turmeric
1 tbsp tomato paste
1 1/2 tbsp butter
2 cloves garlic, minced
2 tsp garam masala
1 tsp sea salt
3/4 cup coconut milk
1 tsp fresh ginger, peeled and minced
2 cups fresh baby spinach
Greek yogurt, for topping

Place lentils, bulgur, 2 cups water, curry paste, and turmeric in a medium saucepan. Bring to a boil then lower temperature to medium or low, simmering for 15-20 minutes or until lentils are mostly cooked (watch to make sure all the water doesn't get absorbed-if it does, add more, up to 4 cups total). You want to cook it until there is no liquid remaining.

When 15-20 minutes have passed and the water is absorbed, stir in the tomato paste--the mixture should thicken slightly. Add the butter, garlic, and garam masala, stirring to combine until the butter is melted. Add the 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. Serve with a dollop of Greek yogurt!

Recipe: Pinch of Yum: Coconut Green Curry Lentils