Coconut Lentil Curry (Jamaican Style)

Coconut Lentil Curry (Jamaican Style) is absolutely flavorful with the right balance of flavors? Well, you will see that this is the best lentil curry recipe. This lentil coconut curry will be a huge hit among your friends and family.

I make coconut curry recipes at least once a week, so I’m always sharing them, such as these amazing curry recipes: Jamaican Spicy Potato Curry, Vegan Chickpea Curry, Curry Cabbage. 

Coconut Lentil Curry (Jamaican Style)

I love how lentil curry is so hearty. It can definitely feed a large crowd and it is so easy to prepare. You can leave out the carrots, potato, and dumplings and serve it with my Gluten-Free Vegan Flatbread or Brown Jasmine Rice.

The next great thing about lentils is that a little goes a long way, it is very economical, versatile and has great nutritional benefits. I only used one cup of lentils to make this incredibly delicious stew. 

For the curry powder, you can use my Easy Curry Powder Recipe or you can use Chief Curry Powder for a Caribbean flavor. I used Not Chicken Bouillon Cubes for the vegetable bouillon.

Health Benefits Of Lentils

1. High in protein, one cup of cooked lentils contains 18 grams of protein.
2. Lentils are high in fiber, one cup of cook lentils contains 15.6 grams of fiber.
3. Lentils are a great source of calcium, one cup of cooked lentils contains 38 grams of calcium.
4. Lentils are a great source of magnesium, one cup of cooked lentils contains 75 milligrams of magnesium.
5. Lentils are a great source of iron, one cup of cooked lentils contains 6.6 milligrams of iron.

How To Make Coconut Lentil Curry?

1. Heat oil in a large saucepan on medium-high, add onion and cook until onions are soft. Stir in chopped bell pepper, green onion, ginger, garlic, and thyme, and cook until fragrant.
2. Add curry powder, cumin, paprika, allspice, and vegetable bouillon, and stir, cooking for one minute.
3. Add lentils and coconut milk, and stir to coat.
4. Add 4 cups of water, bring to a boil, cover saucepan and cook for 45 minutes or until lentils are tender.
5. Add the remaining cup of water, Scotch bonnet pepper, carrot, potato, and dumplings. Bring to a boil again, reduce to simmer until vegetables and dumplings are cooked, about 15 minutes. 
6. If the stew is too thick, add extra water or vegetable broth. Check the seasoning, and add more salt if needed. Serve immediately, as lentil curry will thicken as it cools. 

Other Lentil Recipes To Try

• Lentil Shepherd’s Pie
• Jamaican Lentil Patties
• Vegan Lentil Stew
• Lentil Meatballs
• Vegan Lentil Loaf
• Instant Pot Vegan Lentil Soup
• Vegan Stuffed Bell Peppers

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Coconut Lentil Curry (Jamaican Style)

Creamy Jamaican coconut lentil curry, made with green lentils cooked in a flavorful coconut curry sauce, seasoned with onion, garlic, thyme, green onions, ginger, and Scotch bonnet pepper, and loaded with potato, carrot, and dumplings. The perfect one-pot dish that's delicious served with salad. 

5 from 32 votes

Print Pin Rate

Course: Main Course

Cuisine: Jamaican

Keyword: coconut lentil curry

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 4 servings

Calories: 285kcal

Equipment

• 1 large saucepan

Ingredients

• 1-2 tablespoons oil I used avocado
• 1 medium onion chopped
• 1/2 medium red bell pepper chopped
• 2 green onions chopped
• 3 cloves garlic minced
• 1 teaspoon ginger grated
• 2 sprigs of thyme
• 2 tablespoons curry powder *link to recipe
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon allspice
• 2 vegetable bouillon
• 1 cup dried lentils sorted and washed
• 1 15-ounce can of coconut milk
• 5 cups water divided
• 1 medium carrot chopped
• 1 large potato peeled and chopped
• 1/2 batch of Dumplings (optional) *link to recipe
• 1 Scotch Bonnet pepper or 1/4 teaspoon cayenne pepper

Instructions

• Heat oil in a large saucepan on medium-high, add onion and cook until onions are soft. Stir in chopped bell pepper, green onion, ginger, garlic, and thyme, and cook until fragrant.
• Add curry powder, cumin, paprika, allspice, and vegetable bouillon, stir, and cook for one minute.
• Add lentils and coconut milk and stir to coat.
• Add four cups of water, bring to a boil, cover saucepan and cook for 45 minutes or until lentils are tender.
• Add the remaining cup of water, Scotch bonnet pepper, carrot, potato, and dumplings. Bring to a boil again, reduce to simmer until vegetables and dumplings are cooked, about 15 minutes.
• If the stew is too thick, add extra water or vegetable broth. Check the seasoning, and add more salt if needed. Serve immediately, as lentil curry will thicken as it cools.

Nutrition

Calories: 285kcal | Carbohydrates: 47g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 44mg | Potassium: 901mg | Fiber: 18g | Sugar: 4g | Vitamin A: 3299IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 6mg