Vegan Jamaican Lentil Curry
One bite of this vegan Jamaican lentil curry will have your taste buds begging for more! A family favorite here will turn into your next favorite meal!
Servings: 4 people
Calories: 511kcal
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion, chopped
- ½ red bell pepper, chopped
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 inch fresh ginger, grated
- 3-4 sprigs fresh thyme
- 1 ½ tablespoon Jamaican curry powder
- 2 teaspoon vegetable bouillon paste (or 2 vegetable bouillon cubes)
- ½ teaspoon garam masala
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon ground allspice
- 1 cup dried brown lentils (or green lentils) (200g)
- 1 large russet potato, cubed
- 1 large carrot, cubed
- 4 cups low sodium vegetable broth (900g)
- 1 scotch bonnet pepper, left whole
- 2 cups spinach, packed (60g)
- 1 cup canned coconut milk (240g)
- 1 heaping tbsp creamy peanut butter, optional
- lime juice
Instructions
- In a large saucepan, heat oil over medium high. Once hot, add onions and peppers and cook until soft, about 3-4 minutes. Add in garlic, green onions, ginger, and thyme, and cook until fragrant, about 2 minutes. Add curry powder, bouillon, garam masala, cumin, paprika, and allspice. Stir together and cook for 1 minute.
- Add lentils, potatoes, and carrots. Stir together. Add the broth and combine. Bring to a boil, add the scotch bonnet pepper, then reduce heat to low. Cover and cook on simmer for 15-20 minutes. Lentils should be soft and vegetables tender.
- Add spinach, coconut milk, and peanut butter, if adding. Stir together well. Let cook for 5 minutes, spinach should be wilted. If your curry feels too thick, add additional broth to thin. Remove from the heat.
- Remove pepper and thyme sprigs. Stir in lime juice as desired. Serve with Jamaican rice and peas.
Video
Notes
*Scotch bonnet peppers are very spicy. We leave it whole for this reason as you'll get spice without too much heat. If you'd like a spicier curry, you can add some chopped pieces. Note that the seeds and ribs of the pepper contain the most heat.
*Nutritional values are just estimates. Please utilize your own brands for accuracy
Nutrition
Serving: 0.25dish | Calories: 511kcal | Carbohydrates: 62g | Protein: 19g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 466mg | Potassium: 1302mg | Fiber: 21g | Sugar: 8g | Vitamin A: 5133IU | Vitamin C: 41mg | Calcium: 100mg | Iron: 7mg