Instant Pot

Cannellini and Lentil Jamaican Curry – 1 Pot

Cannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red…

  • Ready 30 minutes
  • Serves 3
  • Prep 10 minutes
  • Cook 20 minutes
Jump to the recipe
Cannellini and Lentil Jamaican Curry – 1 Pot

This super flavorful curry came about when I wanted a hearty stew with lentils and chickpeas and of course spices. I was out of canned chickpeas (insert shocked emoji here) and lunch time was approaching in 30. I decided to shake off my urge to use berbere (seriously you need to make this blend), and used some of my Jamaican curry blend (new obsession begins).

This stew comes together very quickly. Just get everything out and ready to use. If you don’t have a Jamaican Blend, you can make your own. The onion caramelized, the spices cooked with it, then cook the lentils half way in a mix of coconut milk and water, add beans (add any cooked beans or chickpeas) and continue to simmer.  You can also add some veggies with the lentils. Add greens of choice, some lemon and cayenne and done. Serve as is, over rice, or with toasty bread. Amazing flavor and so satisfying!
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Cannellini and Lentil Jamaican Curry. Ran out of chickpeas to make lentil and chickpea Jamaican curry. Easy Coonut Curry with Jamaican Curry spices and beans and red lentils. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

This is not an authentic Jamaican curry. It’s based off a Jamaican Chickin curry version I had someone send me long ago and I used the concept in my general lentil coconut style curry with the Jamaican Curry blend. Feel free to edit to preference. Add some veggies, potatoes, carrots, squash etc, fresh thyme for a more traditional version.

More 1 pot Meals from the blog

Cannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red lentils. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

When doubling stews and curries, start with a bit less liquid than double and add more later if needed. If you make this Jamaican Curried Lentil and Bean Stew, do leave me a comment and rate the recipe!

Video:

Cannellini and Lentil Jamaican Curry. Ran out of chickpeas to make lentil and chickpea Jamaican curry. Easy Coonut Curry with Jamaican Curry spices and beans and red lentils. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

Recipe

Cannellini and Lentil Jamaican Curry

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.

  • Serves 3
  • Prep 10 minutes
  • Cook 20 minutes
  • Total 30 minutes

Ingredients

  • 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

Instructions

  1. 1

    Heat oil in a skillet over medium heat. Add the onion, garlic, chile. Cook until golden.

  2. 2

    Add the spices and cook for few seconds.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Add a dash of cayenne and lemon juice. Serve hot over rice, with toasty bread or add more water for a soup.

Notes

Jamaican Curry Blend: 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp ground mustard, 1/2 tsp onion powder, 1 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp cayenne, 1/3 tsp black pepper, ⅛ tsp or more allspice, a good dash of cinnamon, ground nutmeg or clove, ground ginger. Instant Pot: Cook the onion, garlic, chile on saute mode. Add spices and mix in. Add the red lentils, beans, coconut milk, 1 cup water, salt and close the lid. Cook on manual for 3 minutes at high pressure. Let the pressure release naturally. Open the lid, Mix in the spinach. Taste and adjust flavor. Let the spinach sit in the hot stew for 2 mins or saute for 2 mins. Garnish and serve. Nutrition is 1 of 3 serves

Nutrition

  • Calories313 kcal
  • Carbohydrates47.5 g
  • Protein16 g
  • Fat7 g
  • Saturated Fat5 g
  • Sodium717 mg
  • Potassium380 mg
  • Fiber17 g
  • Sugar2 g
  • Vitamin C6.5 mg
  • Calcium126 mg
  • Iron6 mg