Caribbean · 40 min · Easy · 4 servings

Caribbean Coconut Lentil Curry

Name: Caribbean Coconut Lentil Curry
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 onion, diced; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 3 scallions, sliced; 2 tbsp Caribbean curry powder; ½ tsp ground allspice; 1⅓ cups red lentils, rinsed; 1 sweet potato, peeled and cubed; 1 can coconut milk; 2 cups vegetable stock; 4 sprigs fresh thyme; 1 green chili, sliced; 3½ oz baby spinach; 1 lime, juiced; salt, to taste

Red lentils collapsing into coconut milk with Caribbean curry powder, thyme and sweet potato. Ready in half an hour and thick enough to eat with a fork.

~550 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-freehigh-protein

Plan it:

Method

1
Bloom the curry powder
⏱ 7 min
Heat the oil in a large pot over medium heat and soften the onion. Add the garlic, ginger, scallions, curry powder and allspice and fry until the spices smell toasted rather than dusty — this is the step that makes Caribbean curry taste right.
2
Simmer
⏱ 25 min
Add the red lentils, sweet potato, coconut milk, stock, thyme sprigs and green chili. Bring to a boil, then simmer until the lentils have broken down and the sweet potato is tender.
3
Finish
⏱ 3 min
Fish out the thyme stalks. Stir in the spinach until wilted, season with salt and squeeze in the lime juice.

Notes

Red lentils catch easily once they thicken — stir often near the end and keep the heat low. Frying the curry powder properly, until it darkens, is the difference between this and a flat curry.

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Method

Bloom the curry powder

Simmer

Finish

Notes