Cannellini And Lentil Jamaican Curry Recipes

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CANNELLINI AND LENTIL JAMAICAN CURRY



Cannellini and Lentil Jamaican Curry image

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.

Provided by Vegan Richa

Categories     Main Course

Time 30m

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 313 kcal, Carbohydrate 47.5 g, Protein 16 g, Fat 7 g, SaturatedFat 5 g, Sodium 717 mg, Fiber 17 g, Sugar 2 g, ServingSize 1 serving

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