Jamaican Curry Lentils
Category
Dinner Recipes
Cuisine
Caribbean
Servings
2-4
Prep Time
8-10 minutes
Cook Time
25 minutes
A Caribbean style lentil curry, bursting with aromatic spices, creamy coconut milk, and hearty lentils, this dish offers a symphony of flavours that will captivate your senses. Cooked to perfection, embodying the warmth and richness of traditional Jamaican cuisine, making it a comforting and wholesome choice for any meal. This dish is perfect for days when time is limited but flavour is essential.
Ingredients
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2 cans lentils (or chickpeas)
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1 onion, diced
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3 sprigs thyme
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3 garlic cloves, crushed
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½ green bell pepper
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¼ scotch bonnet
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1 tbsp all-purpose seasoning
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3 tbsp of curry powder
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½ cup coconut milk
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1 vegetable stock cube (optional, low sodium)
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1 potato, cubed
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1 carrot, cubed
Directions
In a large pot, sauté the diced onion, crushed garlic, and chopped green bell pepper over medium heat until the onion is translucent.
Add the thyme sprigs, scotch bonnet, and all-purpose seasoning to the pot, and stir for a minute to release the flavours.
Stir in the curry powder, and continue to cook for another minute to toast the spices.
Add the cubed potato and carrot to the pot, and stir to coat them with the curry mixture.
Add the canned lentils (or chickpeas), including the liquid to the pot, stirring gently to combine with the other ingredients.
Pour in the coconut milk and stir well to combine. If using, crumble the vegetable stock cube over the mixture and stir.
Allow the curry to simmer over low heat for about 15-20 minutes, or until the potatoes and carrots are tender and the flavours have melded together.
Once cooked, remove the thyme sprigs. Serve the lentil curry over rice or with roti, and enjoy!