Coconut Lentil Curry (Jamaican Style)

Ingredients (Spice Mix)

• 2 tablespoons curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon allspice

Ingredients

• 1-2 tablespoons of oil (avocado oil recommended)
• 1 medium yellow 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 vegetable bouillon cubes or equivalent paste
• 1 cup dried lentils, sorted and washed
• 1 (15-ounces) can coconut milk
• 5 cups water, divided
• 1 medium carrot, chopped
• 1 large potato, peeled and chopped
• 1/2 batch of Dumplings (optional)
• 1 Scotch Bonnet pepper, or 1/4 teaspoon cayenne pepper for heat

Instructions

• Prepare the Base: Start by heating some oil in a large saucepan. Add chopped onion and cook until soft. Then, include chopped red bell pepper, green onions, grated ginger, minced garlic, and a few sprigs of thyme, cooking until everything becomes fragrant.
• Add Spices: To the sautéed vegetables, add curry powder, cumin, paprika, allspice, and vegetable bouillon. Stir and cook for about a minute to let the spices bloom.
• Incorporate Lentils and Coconut Milk: Add your lentils to the pot along with coconut milk. Stir well so that the lentils are fully coated with the spice mixture.
• Simmer: Add water to the pot (the recipe uses about 5 cups, divided), and bring to a boil. Once boiling, cover the saucepan and lower the heat to simmer. You’ll let this cook for about 45 minutes, or until the lentils are tender.
• Add Vegetables: After the lentils are tender, add additional water along with chopped carrot and potato (and dumplings if you’re using them). Bring back to a boil, then reduce to a simmer again until the vegetables are cooked through, about 15 minutes.
• Adjust Thickness and Season: If your stew is thicker than you’d like, you can add a bit more water or vegetable broth to reach your desired consistency. Taste for seasoning and adjust with salt if needed.