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Coconut Lentil Curry
Jamaican Style

  • 2 vegetable bouillon

  • 1 15 oz can coconut milk

  • 3 cloves garlic minced

  • ½ medium red bell pepper chopped

  • 2 sprigs of thyme

  • 2 green onions chopped

  • 1 tsp ginger grated

  • 2 tbsp curry powder

  • 1-2 tbsp oil I used avocado

  • ½ tsp cumin

  • 1 cup dried lentils sorted and washed

  • 1 medium onion chopped

  • 1/4 tsp cayenne pepper

  • ½ tsp paprika

  • ¼ tsp allspice

  • 5 cups water divided

  • 1 medium carrot chopped

  • 1 large potato peeled and chopped

  • Heat oil in a large-saucepan on medium-high, then add onion and cook till onions are tender.

  • Stir in chopped bell pepper, green onion, garlic, ginger, thyme, and cook till aromatic.

  • Add curry powder, cumin, paprika, allspice, and vegetable bouillon, and stir, cooking for a few minute.

  • Add coconut milk and lentils, and stir to coat.

  • Add 4-cups of water, bring to a boil, cover saucepan and cook for 45 minutes or till lentils are tender.

  • Add the remaining cup of water, Scotch bonnet pepper, carrot, potato, and dumplings. Bring to a boil, reduce to simmer till vegetables and dumplings are cooked for15 minutes.

  • Serve immediately, as lentil curry will thicken as it cools.

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