Jamaican Coconut Lentil Curry

Name: Jamaican Coconut Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried lentils (green or brown); 1 can (14 oz) coconut milk; 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 red bell pepper, chopped; 1 can (14 oz) diced tomatoes; 1 tablespoon curry powder; 1 teaspoon allspice; Salt and pepper to taste; 1 cup vegetable broth; 2 tablespoons olive oil; Fresh cilantro for garnish

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I'm thrilled to share my take on Jamaican Coconut Lentil Curry, a dish that has become a staple in our household. The combination of rich coconut milk and hearty lentils creates a comforting meal that warms your soul. I've experimented with various spices and found that adding a pinch of allspice elevates the flavors wonderfully. Whether served over rice or with warm naan, this dish is both satisfying and nourishing. It's easy to make and absolutely perfect for any weeknight dinner or meal prep for the week ahead!

Created by

Lottie Pennington

Last updated on 2026-01-11T18:34:37.388Z

When I first tried making Jamaican Coconut Lentil Curry, I was attempting to recreate the flavors of the Caribbean right in my kitchen. The aroma of simmering spices filled the air, and I knew I was onto something special. The vibrant colors of the vegetables mixed with the creamy coconut milk made for a visually stunning dish.

One of the tips I discovered through my experiments is to let the lentils cook slowly, allowing them to fully absorb the spices and coconut flavor. This method not only enhances the taste but also achieves a velvety texture that’s just irresistible!

        Why You Will Love This Recipe
        Creamy coconut milk that complements the lentils beautifully
A hint of warmth from spices creates a comforting experience
Quick and easy preparation makes it perfect for busy weeknights

      

Understanding Lentils

Lentils are a key ingredient in this curry, providing not only protein and fiber but also a hearty texture that makes the dish filling. For this recipe, green or brown lentils work best due to their ability to hold shape while cooking. I recommend rinsing them thoroughly to eliminate any grit, which can enhance the final taste. If you notice any broken or discolored lentils during rinsing, it's best to remove those to ensure even cooking.

Cooking lentils can sometimes lead to a mushy consistency if they are overcooked. To avoid this, keep an eye on them as they simmer; you should aim for tender but not mushy lentils. They should still have a slight bite when finished. Additionally, if you prefer a creamier texture, feel free to mash some of the lentils against the side of the pot as you stir.

The Role of Spices

In this Jamaican Coconut Lentil Curry, spices are paramount for achieving the rich and complex flavor profile. The combination of curry powder and allspice introduces warmth and depth to the dish. Curry powder often contains a variety of spices like turmeric and cumin, which contribute to its vibrant color and earthiness. Adjusting the quantity of spices can dramatically change the taste; starting with a smaller amount lets you control the flavor intensity as it develops during cooking.

If you’re in the mood for a slight twist, consider adding a pinch of cayenne pepper for an extra kick, or a tablespoon of tomato paste to boost the umami and sweetness. Remember, spices can also lose potency over time, so if your curry doesn't taste as vibrant as you'd like, it may be a good time to check the freshness of your spices.

Serving and Storing Tips

Serving the curry is versatile; it pairs perfectly with fluffy rice or warm naan, creating a satisfying meal. You might also consider adding a side salad for a fresh contrast. If you want to amplify the tropical flavors, serve the curry with a sprinkle of toasted coconut or a dash of lime juice on top. For added texture, crushed peanuts or cashews can provide a delightful crunch as a garnish.

This curry stores exceptionally well; it can be kept in the refrigerator for up to five days. For longer storage, consider freezing it in airtight containers, where it can last up to three months. When reheating, add a splash of vegetable broth to restore some moisture as it can thicken during storage. Gently heat it on the stove over low heat, stirring occasionally until warmed through, ensuring that the flavors meld beautifully once again.

Ingredients

For the Curry

1 cup dried lentils (green or brown)
1 can (14 oz) coconut milk
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 red bell pepper, chopped
1 can (14 oz) diced tomatoes
1 tablespoon curry powder
1 teaspoon allspice
Salt and pepper to taste
1 cup vegetable broth
2 tablespoons olive oil
Fresh cilantro for garnish

Instructions

Prepare the Lentils

Rinse the lentils under cold water and set aside. This helps remove any impurities.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and ginger, and sauté for about 3-4 minutes until the onion becomes translucent.

Add Spices and Peppers

Stir in the curry powder and allspice, followed by the chopped red bell pepper. Cook for an additional 2 minutes until fragrant.

Incorporate Lentils and Liquid

Add the rinsed lentils to the pot, followed by the coconut milk, diced tomatoes, and vegetable broth. Stir well to combine.

Simmer the Curry

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the lentils are tender and the curry has thickened.

Season and Serve

Taste the curry and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro.

Pro Tips

For added richness, you can stir in a tablespoon of lime juice just before serving to brighten the flavors. Also, feel free to add any seasonal veggies you love for extra nutrition.

Ingredient Substitutions

If you're looking for a plant-based alternative, consider using chickpeas in place of lentils. While the cooking time may differ—chickpeas typically cook faster—you'll achieve a similar creamy texture when paired with coconut milk. Just be mindful of the overall liquid content, as chickpeas absorb less liquid than lentils.

For those with nut allergies or avoiding coconut, you can try using a nut-free milk alternative, such as oat milk or almond milk, although it might alter the curry's flavor and creaminess. Add nutritional yeast or a splash of coconut extract to mimic the coconut profile.

Troubleshooting Common Issues

If your curry turns out too watery, don’t fret! You can simply remove the lid and increase the heat slightly to allow some of the liquid to evaporate, stirring it occasionally until you achieve a desired consistency. A gentle simmer helps thicken the sauce as the lentils continue to break down.

On the other hand, if you find that your lentils are undercooked and the curry is well under way, you can carefully add a bit more broth or water and continue cooking with the lid on. Keep an eye on them and allow some time for additional cooking until they reach that tender stage.

Scaling the Recipe

This recipe is easily scalable for larger gatherings. For every additional cup of lentils, simply increase the coconut milk and broth by the same measurements to maintain balance in flavor and consistency. As you scale up, just be mindful of your pot size and the cooking time, as larger quantities may require a little more time to heat through and reach a simmer.

If you're making smaller portions, you can halve the ingredients easily. Just be sure to keep an eye on the cooking time, as less volume may cook slightly faster. This adaptability makes Jamaican Coconut Lentil Curry a great option for meal prep or hosting!

Questions About Recipes

→ Can I use canned lentils for this recipe?

Yes, you can use canned lentils to cut down on cooking time. Just rinse and add them towards the end of cooking.

→ What can I serve with this curry?

This curry pairs wonderfully with rice, quinoa, or even warm naan bread.

→ Is this dish suitable for meal prep?

Absolutely! This curry can be made in advance and stored in the refrigerator for up to a week or frozen for longer storage.

→ Can I make this dish spicier?

Certainly! You can add chopped chilies or a sprinkle of cayenne pepper for an extra kick.