Cannellini and Lentil Jamaican Curry

4.99 from 54 votes

Cannellini and Lentil Jamaican Curry

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Jamaican fusion, Vegan

Keyword: jamaican lentil curry, jamaican vegan curry, jamaican vegetable curry

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

Jamaican Curry Blend: 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp ground mustard, 1/2 tsp onion powder, 1 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp cayenne, 1/3 tsp black pepper, ⅛ tsp or more allspice, a good dash of cinnamon, ground nutmeg or clove, ground ginger.

Instant Pot: Cook the onion, garlic, chile on saute mode. Add spices and mix in. Add the red lentils, beans, coconut milk, 1 cup water, salt and close the lid. Cook on manual for 3 minutes at high pressure. Let the pressure release naturally. Open the lid, Mix in the spinach. Taste and adjust flavor. Let the spinach sit in the hot stew for 2 mins or saute for 2 mins. Garnish and serve.

Nutrition is 1 of 3 serves

Nutrition

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