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