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 red lentils, rinsed; 2 tablespoons coconut oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 inch ginger, grated; 1 bell pepper, chopped; 1 can (14 oz) coconut milk; 2 cups vegetable broth; 1 tablespoon curry powder; 1 teaspoon thyme; 1 teaspoon allspice; Salt and pepper to taste; Fresh cilantro for garnish

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I absolutely love making Jamaican Coconut Lentil Curry; it’s a dish that warms my heart and fills my kitchen with rich, tropical aromas. The combination of tender lentils and creamy coconut milk creates a delightful harmony of flavors, while the spices bring a vibrant kick that excites the palate. This curry is not just comforting; it also packs a nutritional punch. I often pair it with rice or warm naan for a complete meal that always satisfies my family and friends.

Created by

Celia Winterbourne

Last updated on 2026-01-11T16:41:34.661Z

Every time I prepare Jamaican Coconut Lentil Curry, I’m reminded of my travels and the vibrant street food I once enjoyed in Jamaica. The creamy coconut milk not only mellows the dish but balances perfectly with the earthy lentils, creating a dish that is both comforting and hearty. This recipe works particularly well because it allows the spices to bloom in the coconut milk, enhancing every bite with an aromatic experience.

One trick I learned while experimenting with this recipe is to let the lentils soak in water for about 30 minutes before cooking. This not only helps to cook them faster but also makes them creamier when simmered in the curry. If you wish to add a touch of heat, sprinkle some chili flakes in just before serving to customize the spice level.

        Why You'll Love This Recipe
        Creamy coconut milk adds richness and depth
Nutritious lentils provide a satisfying base
Vibrant spices offer a warming experience

      

The Role of Spices

In Jamaican Coconut Lentil Curry, spices are not just seasoning; they are essential for building the foundation of flavor. The combination of curry powder, thyme, and allspice creates a warmth that permeates the dish. As you sauté the spices along with the onion, garlic, and ginger, be sure to watch for their aromatic release, which usually takes about a minute or two. This 'blooming' process enhances the flavors, infusing the oil and the lentils with complexity.

Adjusting the spice levels is crucial for personalizing this curry. If you prefer a milder flavor, reduce the curry powder to one teaspoon, and taste as you go. Conversely, for more heat, consider adding a pinch of cayenne or a diced chili pepper when sautéing the aromatics. This way, you can tailor your dish perfectly to your taste preferences.

Lentil Preparation Tips

When working with dried red lentils, rinsing them properly is key to removing any impurities and excess starch. This ensures a smoother texture in your curry. After rinsing, soak them for about 15-30 minutes if time allows; this can help speed up cooking and improve digestibility. However, red lentils cook quickly, so soak time is not strictly necessary unless you’re preparing them in advance.

Red lentils break down during cooking, contributing to the creaminess of the curry. As they simmer, they will lose their shape and thicken the sauce, creating a luscious texture. If you desire a chunkier consistency, consider mixing in some whole green or brown lentils, which retain their shape better. Just remember to adjust your cooking time accordingly, as these types require longer to soften.

Storage and Serving Suggestions

This Jamaican Coconut Lentil Curry makes for excellent leftovers, as the flavors enhance after a day in the fridge. Allow it to cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to five days, or frozen for up to three months. When reheating, add a splash of vegetable broth or water to loosen it up, as lentils absorb liquid as they sit.

For serving, this curry pairs beautifully with fluffy white rice or warm naan, which can be used to scoop up the rich sauce. For a refreshing contrast, consider serving it alongside a simple cucumber salad dressed with lime juice. You can also add a sprinkle of toasted sesame seeds or a dollop of yogurt on top for extra creaminess and crunch.

Ingredients

Gather the following ingredients to create a delicious Jamaican Coconut Lentil Curry:

Ingredients

1 cup dried red lentils, rinsed
2 tablespoons coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 inch ginger, grated
1 bell pepper, chopped
1 can (14 oz) coconut milk
2 cups vegetable broth
1 tablespoon curry powder
1 teaspoon thyme
1 teaspoon allspice
Salt and pepper to taste
Fresh cilantro for garnish

Make sure to have everything ready before you start cooking to ensure a smooth process!

Instructions

Follow these steps to effortlessly whip up your Jamaican Coconut Lentil Curry:

Sauté the Aromatics

In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.

Add the Vegetables

Stir in the chopped bell pepper and cook for another 3 minutes until softened.

Combine Lentils and Spices

Add the rinsed lentils, curry powder, thyme, allspice, salt, and pepper. Stir well to coat the lentils with spices.

Incorporate Coconut Milk and Broth

Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the lentils are tender.

Finish and Serve

Once cooked, adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Enjoy your warm and flavorful Jamaican Coconut Lentil Curry with your favorite side!

Pro Tips

For added flavor, you can toss in some diced tomatoes or add a squeeze of lime before serving. Adjust the thickness of the curry with more broth if you prefer a soup-like consistency.

Ingredient Substitutions

If you’re in a bind and don’t have coconut milk, you can substitute it with cashew cream or any non-dairy milk, though the texture and taste will vary. For a richer flavor, blend soaked cashews with water until smooth and add this mixture in the same step as the coconut milk. This allows for a creamy consistency while still staying vegan-friendly.

Feel free to swap the red lentils for green or brown varieties if that’s what you have on hand. Just remember that these lentils take longer to cook, so be sure to adjust your simmering time to ensure they reach the desired tenderness. The flavor profile may change slightly, but it would still yield a hearty and satisfying curry.

Troubleshooting Common Issues

One common issue with curries is ending up with a too-thick sauce. If this occurs, simply add a little more vegetable broth or coconut milk during the cooking process. Stir well and let it simmer for an additional 5-10 minutes to integrate the flavors. Conversely, if you find the curry too watery, allow it to cook uncovered for a few extra minutes to help thicken it.

If the spices seem muted after cooking, don’t despair! You can fix this by adding a pinch of fresh spices toward the end of the cooking time or just before serving. A little extra curry powder or fresh herbs like cilantro can dramatically brighten up the flavors, making the dish more vibrant and appealing.

Questions About Recipes

→ Can I use other types of lentils?

Yes, but be aware that different lentils have different cooking times. Red lentils are recommended for a creamy texture.

→ Is this recipe vegan?

Absolutely! This curry is naturally vegan and gluten-free.

→ How can I store the leftovers?

Store the leftover curry in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this curry?

Yes, this curry freezes well. Just let it cool completely and then store it in a freezer-safe container for up to 2 months.