Warm, richly spiced, and built for a satisfying meal, Cannellini and Lentil Jamaican Curry is a vegan, vegetarian Jamaican fusion, Vegan main course made with oil, medium onion, and garlic in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Jamaican fusion, Vegan

Ingredients

  • 1 tsp oil
  • 1 medium onion (hinly sliced or chopped)
  • 5 cloves garlic (, finely chopped)
  • 1/2 hot green chile like serrano or scotch bonnet pepper (, chopped)
  • 2 tsp Jamaican Curry powder (more or less to preference, see note)
  • 1/2 tsp turmeric
  • 1/2 cup red lentils ((dried) - the quick cooking kind - masoor dal)
  • 1 cup coconut milk
  • 1 1/4 cup water
  • 3/4 tsp salt
  • 15 oz can cannelini beans or chickpeas or kidney beans ((13 to 15 oz or 1.25 cups cooked beans))
  • A big handful of spinach/greens
  • cayenne to taste
  • lemon and cilantro for garnish

Method

  1. Heat oil in a skillet over medium heat. Add the onion, garlic, chile. Cook until golden.
  2. Add the spices and cook for few seconds.
  3. Add the lentils, coconut milk, water and salt. Bring to a boil. Add the beans, and continue to cook for 10 to 12 minutes or until the lentils are cooked through. Add more water if needed.
  4. Taste adjust salt and spices. Add a dash of sugar or maple for sweetening, more salt if needed, and more Jamaican curry powder. Add in the greens.. Simmer for 2-3 minutes.
  5. Add a dash of cayenne and lemon juice. Serve hot over rice, with toasty bread or add more water for a soup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.