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Cannellini and Lentil Jamaican Curry

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Heat oil in a skillet over medium heat. Add the onion, garlic, chile. Cook until golden.
  2. Add the spices and cook for few seconds.
  3. 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. 
  4. 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.
  5. 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

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

% 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.