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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.
Just made this and it was delicious! I used kidney beans to have a more color variation. Thank you Richa for another great recipe!
awesome!
Looks so tasty! Can I use regular curry powder instead? It is difficult for me to get jamaican one..
You can make your own jamaican curry blend, see Recipe notes. its a mix of the usual spices, cinnamon all spice, and some herbs. Or use regular curry powder if you wish.
Just made this tonight. Amazing meal!
awesome
Wow Richa! This recipe was simply scrumptious! For some reason, I was really craving Jamaican style flavours tonight and I had soaked some green lentils earlier in the day so I decided to use them in this recipe. Honestly, I was blown away, the flavours really made me travel to Jamaica. I loved it – it will definitely become a staple in my kitchen! Thank you so much.
awesome!
My husband and I loved this. I used chickpeas and the chilis I had (Thai and jalapeno)…. The time change got me on my rice cooker so we had it over orzo. We will be having this again!
awesome!
Everyone in the house loved it!
I used chickpeas, dried chili instead of fresh, accidentally forgot the turmeric and used a whole can of coconut cream.
It was amazing with pumpkin, carrot and spud added and served with brown rice.
Suggested my daughters have lemon juice ready to add (and not just for garnish).
Thank you so much, Richa!
Awesome!!
Whenever I click on a recipe from Pinterest and it takes me to your blog- I breathe a sign of relief because I know I will absolutely love the recipe! Loved this recipe! The flavors are fabulous. Thanks again! You are a genius in the kitchen!
Xoxo
Awesome!! So glad you click on those pins 🙂
This is creamy deliciousness!! Loved it with chickpeas and extra spinach!!
Thanks Richa. ☺
Awesome!
OMG! This is really a great recipe! I saw it passing by on Facebook and I made it the same day. It is a winner! Had to withhold myself finishing it all by myself, haha !
I am so glad you found it! made it and loved it!
Hi again,
I just made this using chickpeas instead of cannellini beans. I didn’t have any greens to add, but no matter. I would like to caution everyone to check the expiry date of the canned coconut milk you want to use. I had to discard 3 cans as they were way beyond expiry. As an experienced cook, I now know that only the best and freshest ingredients make for an excellent end result. And this curry is excellent! I used a recently bought curry powder that had many of the same ingredients as Richa`s.
The thickness that the cooked red lentils and the coconut milk add to the dish is yummy. Also, I used the cooking water from the chickpeas, which adds another hit of flavour. Thanks Richa! Brendan in wintery Toronto, Canada
thats awesome! That reminds me i should check my coconut milk cans as well as I ordered some in bulk early last year 🙂