Cannellini and Lentil Jamaican Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
313 kcal
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Course
Main Course
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Cuisine
Vegan
Cannellini and Lentil Jamaican Curry
Description
Cannellini and Lentil Jamaican Curry features red lentils and creamy cannellini beans cooked with a blend of Jamaican curry powder and turmeric. Onions, garlic, and serrano pepper sautéed in neutral oil provide a fragrant base for the spices. The mixture simmers in coconut milk and water, softening the lentils and melding flavors. Adding fresh spinach toward the end maintains its bright color and slight crunch. A finishing touch of cayenne pepper and lemon juice adds gentle heat and acidity.
The curry's creamy texture and balanced spices make it a comforting vegetarian main served hot over rice or alongside toasted bread. It can also be made into a soup with extra liquid.
Adjust the curry powder and cayenne to match your preferred heat level. Instant Pot instructions allow for faster preparation, and garnish with fresh cilantro and lemon for freshness.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1 onion hinly sliced or chopped, medium
- 5 cloves garlic , finely chopped
- 1/2 Serrano pepper chopped, hot green chile, or scotch bonnet pepper
- 2 tsp curry powder more or less to preference, see note, Jamaican
- 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 cannelini beans 13 to 15 oz or 1.25 cups cooked beans, or chickpeas or kidney beans; canned
- spinach a big handful; or other greens
- cayenne pepper to taste
- lemon for garnish
- cilantro for garnish
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
- The Jamaican curry spice blend includes coriander, cumin, mustard, onion powder, thyme, parsley, cayenne, black pepper, allspice, cinnamon, nutmeg or clove, and ginger for authentic flavor.
- You can use an Instant Pot: sauté onions, garlic, and chile on sauté mode, add spices, lentils, beans, coconut milk, water, and salt, then cook on high pressure for 3 minutes and let pressure release naturally before adding spinach and finishing.
- This recipe makes about three servings and can be tailored with sugar or maple syrup to balance spices.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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