5 from 153 votes
Cannellini and Lentil Jamaican Curry
This Jamaican-inspired curry blends red lentils and cannellini beans with aromatic spices like Jamaican curry powder and turmeric. The dish simmers in coconut milk and water until lentils soften, then fresh spinach is added before serving. The curry balances a rich, creamy texture with warmth and mild heat, enhanced by garlic, onion, and serrano pepper, making it a satisfying option to serve over rice or with bread.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
Calories:
313 kcal
Course:
Main Course
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 313
% 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.