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Coconut Lentil Curry - Jamaican Style

Creamy Jamaican coconut lentil curry is made with green lentils cooked in a aromatic coconut curry sauce. The ideal one pot dish that is tasty served with salad.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Jamaican
Servings: 4
Calories: 376kcal
Author: Jessica


  • 2 vegetable bouillon
  • 1 15 oz can coconut milk
  • 3 cloves garlic minced
  • ½ medium red bell pepper chopped
  • 2 sprigs of thyme
  • 2 green onions chopped
  • 1 tsp ginger grated
  • 2 tbsp curry powder
  • 1-2 tbsp oil I used avocado
  • ½ tsp cumin
  • 1 cup dried lentils sorted and washed
  • ½ batch of Dumplings (optional)
  • 1 medium onion chopped
  • 1 Scotch Bonnet pepper or 1/4 tsp cayenne pepper
  • ½ tsp paprika
  • ¼ tsp allspice
  • 5 cups water divided
  • 1 medium carrot chopped
  • 1 large potato peeled and chopped


  • Heat oil in a large-saucepan on medium-high, then add onion and cook till onions are tender.
  • Stir in chopped bell pepper, green onion, garlic, ginger, thyme, and cook till aromatic.
  • Add curry powder, cumin, paprika, allspice, and vegetable bouillon, and stir, cooking for a few minute.
  • Add coconut milk and lentils, and stir to coat.
  • Add 4-cups of water, bring to a boil, cover saucepan and cook for 45 minutes or till lentils are tender.
  • Add the remaining cup of water, Scotch bonnet pepper, carrot, potato, and dumplings. Bring to a boil, reduce to simmer till vegetables and dumplings are cooked for15 minutes.
  • Serve immediately, as lentil curry will thicken as it cools.


If the stew is too thick, add more water or vegetable broth. Check the seasoning, and add more salt if necessary.