Jamaican Cannellini and Lentil Curry

Jamaican Cannellini and Lentil Curry is a creamy, spicy one-pot meal that mixes beans, lentils, and coconut milk for a simple, hearty dinner.

Introduction to Jamaican Cannellini and Lentil Curry

Jamaican Cannellini and Lentil Curry brings warm spices and creamy coconut together in an easy dish.
This curry cooks in one pot and fills the kitchen with a rich, homey smell.

If you enjoy trying different curry styles, you might also like a nearby recipe for a corn and cod green curry recipe that uses different fish and greens.

Why make Jamaican Cannellini and Lentil Curry

Jamaican Cannellini and Lentil Curry is cheap, filling, and full of protein and fiber.
It is great for weeknights, and it makes good leftovers for busy days.

This curry is also easy to change to your taste and works well for meatless meals.

How to make Jamaican Cannellini and Lentil Curry

Jamaican Cannellini and Lentil Curry cooks mostly by simmering the lentils in coconut milk and broth.
Sauté the onion and garlic, add spices, then add lentils, beans, coconut milk, and broth and simmer until done.

If you like soups with similar spices, try a comforting curried chicken, lentil, and rice soup with spinach for another warm meal idea.

Ingredients for Jamaican Cannellini and Lentil Curry

• 1 cup red lentils
• 1 can cannellini beans, drained and rinsed
• 1 can coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)
• Rice or crusty bread for serving

Directions for Jamaican Cannellini and Lentil Curry

• In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft.
• Stir in curry powder, cumin, and paprika; cook for another minute.
• Add red lentils, cannellini beans, coconut milk, and vegetable broth. Bring to a boil.
• Reduce heat and let simmer for about 20-25 minutes, or until lentils are tender.
• Season with salt and pepper to taste.
• Serve hot over rice or with crusty bread, garnished with fresh cilantro if desired.

How to serve Jamaican Cannellini and Lentil Curry

Serve Jamaican Cannellini and Lentil Curry over steamed rice or with a thick slice of crusty bread.
A crisp side salad or simple roasted vegetables go well with the creamy curry.

For another tasty pairing idea, see a spicy seafood option like this curry shrimp and sweet potato recipe.

How to store Jamaican Cannellini and Lentil Curry

Let the curry cool to room temperature before storing.
Keep in an airtight container in the fridge for up to 4 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Tips to make Jamaican Cannellini and Lentil Curry

• Rinse lentils well so they cook evenly.
• Use low heat when simmering to avoid sticking.
• Taste and add salt at the end to avoid over-salting.
• Add a squeeze of lime or extra cilantro to brighten the flavors before serving.

Variation (if any) for Jamaican Cannellini and Lentil Curry

• Add chopped spinach or kale in the last 5 minutes for more greens.
• Swap red lentils for brown or green lentils, but cook longer until tender.
• For more heat, add chopped scotch bonnet or a pinch of cayenne.
• Add diced sweet potato or bell pepper for extra texture and color.

FAQs about Jamaican Cannellini and Lentil Curry

Q: Can I make Jamaican Cannellini and Lentil Curry in a slow cooker?
A: Yes. Sauté the onion and garlic first, then add everything to the slow cooker and cook on low for 4–6 hours until lentils are tender.

Q: Is this Jamaican Cannellini and Lentil Curry vegan?
A: Yes, as written it is vegan. Use vegetable broth and check your curry powder for any non-vegan additives if needed.

Q: Where can I buy curry powder for Jamaican Cannellini and Lentil Curry?
A: You can buy good curry powder online; Buy it here if you need a quick option.

Jamaican Cannellini and Lentil Curry

A creamy, spicy one-pot meal that mixes beans, lentils, and coconut milk for a simple, hearty dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Caribbean, Jamaican

Servings 4 servings

Calories 320 kcal

Ingredients

  

Main Ingredients

• 1 cup red lentils Rinse well.
• 1 can cannellini beans, drained and rinsed
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 cups vegetable broth
• 1 tablespoon olive oil For sautéing.
• Fresh cilantro for garnish (optional)
• Rice or crusty bread for serving

Instructions

 

Cooking Instructions

• In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft.
• Stir in curry powder, cumin, and paprika; cook for another minute.
• Add red lentils, cannellini beans, coconut milk, and vegetable broth. Bring to a boil.
• Reduce heat and let simmer for about 20-25 minutes, or until lentils are tender.
• Season with salt and pepper to taste.
• Serve hot over rice or with crusty bread, garnished with fresh cilantro if desired.

Notes

Let the curry cool to room temperature before storing. Keep in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Keyword Comfort Food, Curry, Lentils, One-Pot Meal, Vegan