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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 it three times in a row, because it was sooo delicious. Thank you for the recipe 🙂
This is heavens best, I really love this very much. Keep up the good work.
Thank you kindly, Woody
Made this last night and it was incredible. The lemon and cilantro put it over the top. We served with some crusty bread and my husband and I ate the whole batch. Already showed it off to my family and they all said “Richa recipe?” and I said “of course!” Man, your food is delicious.
Awesome! Its amazing to know that everyone knows the recipe and flavors!
I don’t have an instant pot, can this be done on the stove or in a crockpot?
This recipe is a stove top recipe. See instructions, they are for a skillet on stove top. Instant pot option is in the notes.
Gorgeous recipe, it only cost a bag of spinach as everything else I already had. Added some frozen veg. There’s a similar recipe, summer curry, on the BBC website which I usually make …but this is miles better and far tastier. Thanks for sharing the recipe.
This recipe is the first I’ve ever tried from your website. 10/10, have already recommended to multiple friends! DELISH.
Yay
Made this for dinner last night. So yummy! I used light coconut milk and a small can of green chiles since I did not have fresh. Kept mine on the thicker side and served over brown jasmine rice. The fresh lemon and cilantro make it extra special. A keeper for sure, thank you!
awesome!
This was awesome! Just the right amount of spice for me. I increased slightly the lentils and coconut milk and a dash of agave nectar and lemon set a lot of things off.
Lovely recipe
I added eggplant zucchini pepper & fresh turmeric:)
Was tasty!!!!!
awesome!
This recipe is a gem!! I just made it and it was so quick and easy. The flavor is incredible. I licked the bowl when I finished and I’m so excited to eat it all week!!
awesome!