Combine lentils, bulgur, 2 cups water, curry paste, and turmeric in a medium saucepan. Bring the mixture to a boil, then simmer for 15-20 minutes until the lentils are mostly tender. Add the remaining 1/2 cup water during cooking if the grains and lentils absorb all the liquid before they finish cooking.

Keep the saucepan over medium or low heat and mix in the tomato paste until the mixture thickens slightly. Stir in butter, garlic, and garam masala until the butter has melted and the ingredients are combined.

Pour in the coconut milk and simmer for another 5-10 minutes until the mixture becomes thick and creamy.

Remove the saucepan from the heat and stir in the ginger and spinach until the spinach is just wilted. Serve with fresh spinach added just before serving if desired.