This post contains affiliate links. Please see our disclosure policy.
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 delicious! Added a lot more spice mix than what the recipe called for and included an entire (small) serrano pepper. Excited to try your other recipes.
yay! 🙂 thank you, can’t wait for you to try them as well!
Delicious! Our entire family loves the meal. I add less of the spicy for the kiddo but it’s still super yummy!
Yay! Love it when the kiddos enjoy too!
This was great! I didn’t have any scotch bonnet or other spicy peppers on hand, so used a little extra hot jerk seasoning paste I had in the frig (has scotch bonnets in it). It was a little spicy, so added ½ cup of (Forager) plain cashew yogurt at the end to tame it a bit. I’m dieting, so I served my portion over roasted cauliflower instead of rice. So good, I will double it next time! Thanks Richa 🙂
nice adaptation!
Hi, I want to double the recipe. How much water should I use? Thanks.
2.5 cups will work
Delicious recipe, and so easy! Thanks, Richa, for listing the Jamaican Curry Powder ingredients so I could whip up my own batch. I was out of cannellini beans and subbed chickpeas. Made a soup out of the leftovers, using the rest of the can of coconut milk. I will definitely make this again! ♥️
perfect! Do leave a rating too!
Very delicious, and very authentically Jamaicsn. I’ve had Jamaican good many times since I went for years to a large Jamaican church in Miami & I’ve been to Jamaica several times since my husbandbeas born there. Both him & his mom commented more than once about how good this dish is when inmade it for them! All of the recipes of yours that I try come out good, so keep up the great work!
Awesome 🤩
I really enjoyed this! I did use a whole cup of lentils and a broth instead of water and used the whole can of coconut milk because I love the flavor.
I only used 1 tsp of curry because I wasn’t sure how old my curry was. I added 1 tbsp fresh ginger and collard greens, then fresh parsley.
Very tasty and nurioushing.
thanks for popping in ♡. i love fresh parsley
Is the rice included in the calories, love this dish
No
I want to make this but I wanted to know-can you use brown lentils or red split lentils (that is I have on hand) ? I always love your innovative recipes.!!!
Thanks
Hi there! The recipe calls for red lentils so you’re good there! Yes, you can use brown lentils but it might take a bit longer to cook so just check them to see if they are done! 🙂
This is one of the best things I’ve ever eaten. I used chickpeas and made it in the instant pot. Thank you!!