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

2 more ratings to show a score

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.

Cooking this later?Save to Pinterest

Method

Bloom the curry powder

Simmer

Finish

Notes