This Jamaican version of curry lentils is a quick and easy vegan side dish, or you can load it up with toppings as you would do with a bowl of chili. And because lentils are so tiny, this recipe is done cooking in about 20 to 30 minutes.
The world of curry powders is vast, and the Jamaican blends are distinguished by their use of allspice and more turmeric. The label says “hot curry powder”, but if you love spicy food (as I do), this curry blend is quite mild. If you want some real heat, add a Scotch Bonnet pepper (or two of you’re brave) and cut it open to release the seeds and inner flesh as it simmers in the lentils.
Coconut milk is delicious, but it needs to be thinned out with water or veggie stock. As a rookie home cook, I’ve made my fair share of dishes that were delicious, but way too rich and heavy from too much coconut milk. When cooking at home, you have the freedom to do whatever you want, and just because you CAN do something doesn’t mean you should. Do some testing to find what ratio of coconut milk to other liquids works for you.
The great thing about this recipe is that it’s not only for lentil curry. Once you get your broth tailored to your liking, you can use this recipe to make chickpea curry, chicken curry if you’re a meat eater, or add some spinach.
Jamaican Curry Lentils with Coconut Milk
Ingredients
- 1 cup red lentils
- 1/4 cup coconut oil
- 2 heaping teaspoons garlic & ginger paste
- 1 red onion
- 2 heaping tablespoons of Jamaican curry powder
- 2 heaping teaspoons tomato paste
- a few sprigs of thyme, tied with kitchen twine
- 1 can coconut milk (15.5 oz.)
- 4 cups water or vegetable stock
Instructions
- In a large pot, heat coconut oil over medium-high heat.
- Dice two-thirds of the red onion, reserving the remaining third for garnish. To the hot oil, add the garlic & ginger paste and red onion to the hot oil. Sauté until onions are translucent and sweating. Add the thyme.
- Stir in the curry powder and cook for about 3 minutes to allow the spices to release their flavors. The curry should look like a wet paste.
- Stir in the tomato paste so it’s thoroughly incorporated and let the mixture cook for another 3 minutes … until the tomato paste begins to turn a deeper red color, stirring a few times.
- Add the can of coconut milk and 4 cans of water or vegetable stock. Stir thoroughly, making sure you scrape up all of the sautéed bits from the bottom of the pot.
- Reduce the heat to low and simmer for about 20 minutes, stirring occasionally. Add more water or cook a little while longer if needed.
- Serve curry lentils over rice and garnish with thinly sliced red onion. See my article on how to prepare perfect rice.
Yield: About 6 servings.
