Jamaican Lentil Curry
A 40-minute vegan recipe for dinner.
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Ingredients
Main ingredients
- 50 g Red bell peppers
- 5 g Green onions
- 4 g Ginger
- 50 g Brown lentils
- 35 g Potatoes
- ½ medium Carrots
- ½ Hot chili peppers
- 5 g Spinach
- 100 ml Coconut milk
- ½ Lime
- 50 g White rice
Seasonings and other
- 1 tbsp Olive oil
- ½ small Yellow onion
- 1 clove Garlic
- 3 g Thyme, fresh
- ½ tsp Curry powder
- 1 tsp Miso (soybean paste)
- ¼ tsp Cumin, ground
- ¼ tsp Paprika powder
- 150 ml Vegetable broth
- 1 tsp Peanut butter
Instructions
- Sauté the Onions and Peppers
Warm the olive oil in a large saucepan over medium-high heat. Add the finely chopped yellow onion and diced red bell peppers, cooking for about 3–4 minutes until they soften.
- Add Aromatics and Spices
Stir in the chopped garlic, sliced green onions, grated ginger, and fresh thyme leaves, cooking for about 2 more minutes or until fragrant. Sprinkle in the curry powder, miso paste, cumin, and paprika. Stir everything together for 1 minute to awaken the spices.
- Simmer with Lentils and Vegetables
Mix in the brown lentils, diced potatoes, and sliced carrots. Pour in the vegetable broth and bring the mixture to a boil. If you want extra heat, add the hot chili pepper at this stage. Reduce the heat to low, cover the pan, and let the curry simmer for 15–20 minutes until the lentils are soft and the vegetables are tender.
- Finish with Spinach and Coconut Milk
Stir in the spinach, coconut milk, and peanut butter. Let everything cook for about 5 more minutes, or until the spinach has wilted and the flavors come together.
- Add Lime and Serve
Squeeze the lime juice into the curry. Serve hot with cooked white rice on the side, and enjoy the comforting blend of spices and creamy coconut flavor.
