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Cannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red lentils. Vegan Gluten-free Soy-free Nut-free Recipe. 16+ gms of Protein.
This super flavorful curry came about when I wanted a hearty stew with lentils and chickpeas and of course spices. I was out of canned chickpeas (insert shocked emoji here) and lunch time was approaching in 30. I decided to shake off my urge to use berbere (seriously you need to make this blend), and used some of my Jamaican curry blend (new obsession begins).
This stew comes together very quickly. Just get everything out and ready to use. If you don’t have a Jamaican Blend, you can make your own. The onion caramelized, the spices cooked with it, then cook the lentils half way in a mix of coconut milk and water, add beans (add any cooked beans or chickpeas) and continue to simmer. You can also add some veggies with the lentils. Add greens of choice, some lemon and cayenne and done. Serve as is, over rice, or with toasty bread. Amazing flavor and so satisfying!
This is not an authentic Jamaican curry. It’s based off a Jamaican Chickin curry version I had someone send me long ago and I used the concept in my general lentil coconut style curry with the Jamaican Curry blend. Feel free to edit to preference. Add some veggies, potatoes, carrots, squash etc, fresh thyme for a more traditional version.
More 1 pot Meals from the blog
- 1 Pot Chickpea Sweet Potato Spinach Curry GF Soy-free
- Veggie Spring Rolls in Fried Rice Form. 1 Pot GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Aloo Palak Dal – Instant Pot Potato Spinach Lentil Curry GF Soy-free
- Sweet Potato Peanut Curry GF Soy-free
When doubling stews and curries, start with a bit less liquid than double and add more later if needed. If you make this Jamaican Curried Lentil and Bean Stew, do leave me a comment and rate the recipe!
Video:
Cannellini and Lentil Jamaican Curry
Ingredients
- 1 tsp oil
- 1 medium onion, hinly sliced or chopped
- 5 cloves garlic, , finely chopped
- 1/2 hot green chile like serrano or scotch bonnet pepper, , chopped
- 2 tsp Jamaican Curry powder, more or less to preference, see note
- 1/2 tsp turmeric
- 1/2 cup red lentils, (dried) - the quick cooking kind - masoor dal
- 1 cup coconut milk
- 1 1/4 cup water
- 3/4 tsp salt
- 15 oz can cannelini beans or chickpeas or kidney beans, (13 to 15 oz or 1.25 cups cooked beans)
- A big handful of spinach/greens
- cayenne to taste
- lemon and cilantro for garnish
Instructions
- Heat oil in a skillet over medium heat. Add the onion, garlic, chile. Cook until golden.
- Add the spices and cook for few seconds.
- Add the lentils, coconut milk, water and salt. Bring to a boil. Add the beans, and continue to cook for 10 to 12 minutes or until the lentils are cooked through. Add more water if needed.
- Taste adjust salt and spices. Add a dash of sugar or maple for sweetening, more salt if needed, and more Jamaican curry powder. Add in the greens.. Simmer for 2-3 minutes.
- Add a dash of cayenne and lemon juice. Serve hot over rice, with toasty bread or add more water for a soup.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for lunch. While eating, I am writing to tell you it is so good. Thanks for this simple receipe.
In a very hectic schedule we never think about the food we are taking. It is very important find such healthy and cholesterol free food to survive. Thank you so much for sharing.
Made this last night with Cannellini beans. It was so tasty that I made it again after dinner with chickpeas I happened to have in my fridge. Can’t wait for lunch time today 🙂 Thanks Richa!
yay!!
Thanks, Richa! You did it again! I didn’t have much time to cook, and had all the ingredients. It was utterly delicious. I didn’t add any sweetener, and didn’t feel I was missing anythingt. Quick, delicious, nourishing and beautiful to boot. This is going to become a regular meal in my kitchen!
Awesome!!
Are you using the type of coconut milk that comes in a can and is sweet? Or are you referring to the coconut milk that is sold as an alternative to cow’s milk?
Canned coconut milk that is just coconut milk, no additions, no sweetening etc.
I made this for dinner and it was delicious!! I doubled the recipe and added mushrooms to bulk it up. It was soooo good! Mine was a little more soupy than your photo so I served it with a side of the spiced potatoes from your easy chickpea curry recipe. Yum!
Awesome! Just cook it uncovered for a few minutes longer to evaporate the extra liquid. When doubled, you want use slightly less liquid to begin with and add later if needed. mushrooms would add moisture as well
Yum, yum,, yum!
Thanks for a great recipe Richa. I made it in the pressure cooker because i’d just used it to cook chickpeas. Made a double batch but kept the spices as written. Didn’t want to open a second can of coconut milk, so I made up the small liquid difference with water. I hope we have leftovers because I know it will be even better tomorrow.
yes, it tastes divine after a couple of hours!!
Made this today-yummy! The coconut milk flavor was a bit too much for me (am I the only one that thinks it lends a rancid flavor sometimes??) so next time I think I will sub another PB milk, but other than that, it was perfect-warm and comforting on a cold day like today!
Awesome! hmm maybe the coconut milk brand? or maybe personal taste. Yes, you can easily sub almond milk or cashew milk for creamier in this.
looks great! How long would it take in the instant pot????
3 mins, then natural release, then mix in the spinach
Looks great!! Can’t wait to try it today since its 18 degrees in DC.
This is a really good recipe. I have made it several times now and it never disappoints!