top of page
Coconut Lentil Curry
Jamaican Style
6D3A6E1F-881F-4146-ADCD-14C124F18D4F.JPG
Ingredients

  • 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

Instructions
  • 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.

Join our mailing list to receive updates on upcoming classes and events

Thanks for subscribing!

CONTACT

If you have any question, please send me an email and I will send you a reply as soon as possible.

Love Anne!

506-866-4880

anne@inspireyogabyanne.com

Thanks for submitting!

  • Facebook
  • Instagram
bottom of page