Coconut Lentil Curry
Jamaican Style
Ingredients
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2 vegetable bouillon
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1 15 oz can coconut milk
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3 cloves garlic minced
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½ medium red bell pepper chopped
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2 sprigs of thyme
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2 green onions chopped
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1 tsp ginger grated
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2 tbsp curry powder
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1-2 tbsp oil I used avocado
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½ tsp cumin
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1 cup dried lentils sorted and washed
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1 medium onion chopped
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1/4 tsp cayenne pepper
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½ tsp paprika
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¼ tsp allspice
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5 cups water divided
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1 medium carrot chopped
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1 large potato peeled and chopped
Instructions
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Heat oil in a large-saucepan on medium-high, then add onion and cook till onions are tender.
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Stir in chopped bell pepper, green onion, garlic, ginger, thyme, and cook till aromatic.
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Add curry powder, cumin, paprika, allspice, and vegetable bouillon, and stir, cooking for a few minute.
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Add coconut milk and lentils, and stir to coat.
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Add 4-cups of water, bring to a boil, cover saucepan and cook for 45 minutes or till lentils are tender.
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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.
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Serve immediately, as lentil curry will thicken as it cools.