Jamaican Style Curry Lentil & Potato
Filled with Caribbean flavors and a taste that will leave you wanting more. Jamaican curry lentils pair well with any grain and makes a delectable, easy and healthy plant based dinner.
Ingredients
- 2 Cups Green Lentils Measured Dry
- 2 Red Potato medium sized
- 2 Roma Tomato
- 1 Onion large sized
- 2 Scallion aka green onion
- 4 Sprig Thyme
- 2 Small sweet Peppers or 1/2 regular sized bell pepper
- 2 Handfuls Spinach
- 1 Scotch Bonnet Pepper do not cut or burst!
- 2 Cups Coconut Milk
- 1 Thumb Ginger
- 1 Key Lime or 1/2 regular lime
- 4 Teaspoons Oil for sautéing produce
- 1.5-2 Teaspoons Jamaican curry powder optional, adds a depth of umami flavor
- 2 Teaspoons Nutritional Yeast
- 2 Teaspoons No-salt seasoning I use Mrs. Dash
- 1.5 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 1.5 Teaspoons All Purpose Seasoning
- Salt to taste
- 1 Teaspoon Paprika
- 1.5 Teaspoons Italian Seasoning
- 2 Cups Water for cooking lentils & water
Instructions
- Chop all the produce and prepare to cook. Potatoes should be diced into small cubes
- Put in a bit of oil into the pan on low heat and "burn" the curry powder aka sauteing it for about 10 seconds. Make sure to stir the powder into the oil the whole ten seconds.Now, add in the the fresh produce and sauté in oil for at least 5 minutes. Be sure not to burst the scotch bonnet pepper.
- Add in the lentil potato mix and add enough water to cover. Simmer for 20 minutes.
- Once most of the water has evaporated, add in the coconut milk. Simmer for another 15 minutes
- Turn off the heat. Stir in the fresh spinach and lime juice
- Serve with any grain or starch of choice and enjoy!