For curry lovers, this Jamaican version of curry lentils offers a quick and easy vegan side dish. Or, to make in a main course you can load it up with an endless combination of toppings as you would do with a bowl of chili. And because lentils are so small this recipe is done cooking in about 20 to 30 minutes.
Among all the different types of curry powders that exist globally, the Jamaican blend is distinguished by its 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 actually quite mild. So to deliver some heat, add a Scotch Bonnet pepper (or two of you’re brave) and cut it open to release the heat as it simmers together with added sprigs of fresh thyme.
For some people, using coconut milk can make a dish too thick and creamy. I’ve been seduced my coconut milk many times and ended up with a dish that was delicious but way too rich. To counter this, simply thin out the out coconut milk with water or veggie stock. When cooking at home you have the freedom to use whatever ratio of coconut milk to other liquid you choose, so figure out what amount what works for you.
The great thing about this recipe is that it’s not only for curry lentils. Once you get the broth perfected to your liking, it can be successfully applied to chickpeas, spinach, chicken, and even curry goat.
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 and save the remaining third for garnish. To the hot oil, add the garlic & ginger paste and red onion to the hot oil. Sauté until onion 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 its 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 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.
