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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.
So easy and delicious!!!
Thank you
So delicious I had to make it again! It tastes great with scarlet barley btw (barley cooked with beetroot and finished with lemon) and having the two together is such a colourful meal – red, gold and green! I found it freezes well, which is important for me as I’m a single vegan and take lunches to work every day. Tonight I made my second batch with home cooked beans (black-eyed peas) and used the cooking juice from the beans instead of water. I also used a chipotle pepper in adobo as that’s what I had in cupboard and it has given it a lovely smokey flavour. Roll on lunchtime!!!!
awesome!
This was a delicious meal. I added green beans along with spinich which gave it a nice occasional textuer change. We eat a lot of Indian currys so this was a really nice change! =).
Seeing the words Jamaican curry caught my attention (since it’s my mother country) I just made this recipe! Love it…..for leftovers I’ll add sautéed mushrooms and prawns! I’ll absolutely make this again.
This was really good and easy to put together with items I had on hand. Thanks so much for sharing.
This was delicious, thank you for another amazing recipe! I added half a buttercup squash chopped small and a whole can of coconut milk cause I love it, turned out perfect!
Very delicious! Quick and easy to make! Thanks!
YUM! I feel bad for not knowing too much about Jamaican curry. Luckily, if I make this recipe, I will discover what it tastes like and probably research more about Jamaican cuisine! This looks absolutely delicious!
Hi, How would I make this with Indian Spices instead of Jamaican? Any ratio or combination of spices would be great to use as a guide. I am trying to make this tonight. Thanks!
You can add 1 tsp ground coriander and 1/2 to 1 tsp garam masala or curry powder
Oh my! This soup is on the stove top right now and it is fabulous. I’m 64 and just recently tried Indian cuisine! I’m in love and now I love cooking with Indian spices. I didn’t have everything to make the Jamaican curry so I used half red curry powder and half garam masala blend. It was perfect! I can’t wait for dinner. I did double the recipe because I like to always have a pot of soup in fridge to eat from all week. Thank you for so many great recipes. Your cookbooks are on my xmas wishlist.