Crock Pot Coconut Green Curry Lentils

 Ingredients

• 1 cup uncooked lentils, rinsed
• ½ cup quinoa
• 2½ cups water or vegetable broth
• ¼ cup green curry paste
• ¾ teaspoon turmeric
• 1 tablespoon tomato paste
• 1½ tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1 can (15 oz) coconut milk
• 1 teaspoon fresh ginger, peeled and minced
• 2 cups fresh spinach, stems removed
• Greek yogurt for topping

Instructions

1. In a crockpot, combine lentils, quinoa, water (or vegetable broth), curry paste, and turmeric.
2. Stir in the tomato paste until the mixture thickens slightly.
3. Add butter, garlic, and ginger; stir until the butter melts.
4. Pour in the coconut milk and simmer for 5-10 minutes until thick and creamy.
5. Cook on medium for 6 hours.
6. Remove from heat and stir in spinach until barely wilted.
7. Serve with a dollop of Greek yogurt on top.