Jamaican Curry Lentils with Coconut Rice
This Jamaican Curry Lentils with Coconut Rice recipe is a delicious and hearty Caribbean-inspired dish. The rich, spiced lentils absorb all the deep flavors of Jamaican curry powder, thyme, garlic, and Scotch bonnet peppers, while the creamy coconut rice provides the perfect balance. This plant-based meal is packed with protein, fiber, and comforting flavors, making it a great option for vegans, vegetarians, and anyone who loves bold island flavors.
Equipment
- Large pot (for cooking lentils)
- Medium saucepan (for cooking rice)
- Wooden spoon (for stirring)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Colander (for rinsing rice and lentils)
Ingredients
- 1 cup brown or green lentils
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper red or green, chopped
- 1 large tomato diced
- 1 Scotch bonnet pepper optional, for heat
- 2 tablespoons Jamaican curry powder
- 1 teaspoon thyme fresh or dried
- ½ teaspoon allspice
- 1 cup full-fat coconut milk
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt & black pepper to taste
- 1 ½ cups white rice Jasmine or Basmati
- 1 ½ cups full-fat coconut milk
- 1 cup water or vegetable broth
- 2 cloves garlic minced
- 2 scallions chopped
- ½ teaspoon salt
- 1 teaspoon sugar optional
Instructions
- Making the Jamaican Curry Lentils:
- Heat oil in a large pot over medium heat.
- Sauté onions, garlic, and bell pepper until soft (about 5 minutes).
- Stir in Jamaican curry powder and allspice and toast for 30 seconds to release flavors.
- Add tomatoes and Scotch bonnet (if using), and stir well.
- Pour in lentils and mix to coat them with the spices.
- Add vegetable broth and bring to a boil. Reduce heat and let simmer for 25-30 minutes until lentils are tender.
- Stir in coconut milk and thyme. Cook for 5 more minutes.
- Taste and adjust seasoning with salt and black pepper. Remove from heat.
- Making the Coconut Rice:
- Rinse the rice under cold water until it runs clear to remove excess starch.
- Sauté minced garlic in 1 tablespoon of oil over medium heat in a pot.
- Add the rice and stir to coat it with the garlic oil.
- Pour in coconut milk, water (or broth), salt, and sugar (if using).
- Stir well and bring to a gentle boil.
- Reduce heat to low, cover, and let simmer until the liquid is absorbed (about 15-18 minutes).
- Remove from heat, fluff with a fork, and mix in chopped scallions.
Notes
For extra heat, leave the seeds in the Scotch bonnet or add a pinch of cayenne pepper.
For a creamier curry, use red lentils instead of brown or green.
Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently with a splash of coconut milk.
Pairing Suggestions: Serve with fried plantains, steamed callaloo, or a fresh cucumber and tomato salad for a complete Jamaican meal.
For a creamier curry, use red lentils instead of brown or green.
Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently with a splash of coconut milk.
Pairing Suggestions: Serve with fried plantains, steamed callaloo, or a fresh cucumber and tomato salad for a complete Jamaican meal.