Cannellini and Lentil Jamaican Curry

Name: Cannellini and Lentil Jamaican Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 serving
Ingredients: 1 tsp oil; 1 medium onion; 5 cloves garlic; 1/2 hot green chile like serrano or scotch bonnet pepper; 2 tsp Jamaican curry powder; 1/2 tsp Turmeric; 1/2 cup red lentils; 1 cup coconut milk; 1 1/4 cup water; 3/4 tsp salt; 15 oz can cannelini beans or chickpeas or kidney beans; A big handful of spinach/greens; cayenne to taste; lemon and cilantro for garnish

User Reviews

5.0

153 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3
Calories
313 kcal
Course
Main Course
Cuisine
Vegan

Cannellini and Lentil Jamaican Curry

Danielle Hudson

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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.

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Ingredients

Servings

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

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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.

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 Information

Show Details

Calories 313kcal (16%) Carbohydrates 47.5g (16%) Protein 16g (32%) Fat 7g (11%) Saturated Fat 5g (25%) Sodium 717mg (30%) Potassium 380mg (11%) Fiber 17g (68%) Sugar 2g (4%) Vitamin C 6.5mg (7%) Calcium 126mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 313 kcal

% Daily Value*

Calories	313kcal	16%
Carbohydrates	47.5g	16%
Protein	16g	32%
Fat	7g	11%
Saturated Fat	5g	25%
Sodium	717mg	30%
Potassium	380mg	8%
Fiber	17g	68%
Sugar	2g	4%
Vitamin C	6.5mg	7%
Calcium	126mg	13%
Iron	6mg	33%