Jamaican Coconut Lentil Curry

Name: Jamaican Coconut Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried red lentils, rinsed; 1 can (14 oz) coconut milk; 1 medium onion, diced; 2 cloves garlic, minced; 1 inch ginger, grated; 1 tablespoon curry powder; 1 teaspoon cumin; 1 teaspoon turmeric; 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; 1 cup spinach, chopped; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Modern World Food Favorites

I absolutely love making this Jamaican Coconut Lentil Curry. It’s a vibrant and comforting dish that perfectly blends the richness of coconut milk with the earthiness of lentils. The spices create a delightful aroma that fills the kitchen, making it a perfect meal for any occasion. This recipe is not only delicious but also nutritious, packed with protein and fiber. I often serve it over rice or with warm naan, and I can guarantee everyone will be asking for seconds!

Created by

Beatrice Holloway

Last updated on 2026-01-11T16:33:35.023Z

Each time I make this Caribbean-inspired curry, I’m reminded of the vibrant flavors of Jamaica. The combination of earthy lentils, creamy coconut milk, and bold spices creates a dish that feels both comforting and exciting. I’ve learned to let the curry simmer long enough for the flavors to meld together, which makes an incredible difference!

This dish truly shines when I use fresh ingredients like ginger and cilantro, which elevate the entire experience. I often play around with the spice levels, and sometimes I'll add a bit of scotch bonnet for a kick. It’s all about finding your balance!

Why You'll Love This Recipe
The creamy coconut milk brings a tropical feel to your dinner table.
Rich in plant-based protein from lentils, making it a nutritious choice.
The balance of spices provides a warm and comforting flavor.
Easy to customize based on your spice tolerance and ingredient availability.

Texture and Flavor Dynamics

The combination of lentils and coconut milk in this curry creates a wonderfully creamy and hearty texture, making each bite thick and satisfying. Red lentils, when cooked, break down and contribute to a smooth consistency, while the coconut milk adds richness and a subtle sweetness that balances the spices. To achieve the perfect texture, ensure you don't overcook the lentils—they should be tender but not mushy, achieving a silky finish that coats the lentils without losing their identity.

The spices in this dish not only enhance the flavor but also create a warm and inviting aroma as they cook. The toasting process during the 'Add Spices' step develops depth and complexity, allowing their oils to release and permeate the dish. You may adjust the spice levels to match your preference; for a kick, consider adding a pinch of cayenne pepper or red pepper flakes while toasting the spices to elevate the dish's heat.

Ingredient Functions

Each ingredient plays a crucial role in defining the overall profile of the Jamaican Coconut Lentil Curry. The onion, garlic, and ginger serve as the aromatic base, providing a fragrant foundation. It's essential to cook these until translucent—in my experience, this usually takes about 5 minutes—to unlock their natural sweetness before introducing the spices. Fresh ingredients, where possible, make a significant difference, contributing brightness and vibrancy to the curry.

If you’re looking for dietary swaps or to use up what you have, consider substituting the spinach with kale or Swiss chard, which will retain their nutrients and texture. Also, you can use vegetable broth made from a stock cube instead of homemade broth if you're pressed for time. Always taste and adjust the seasoning—each vegetable or ingredient can slightly alter the flavor balance.

Ingredients

Gather the following ingredients before you start:

Ingredients

1 cup dried red lentils, rinsed
1 can (14 oz) coconut milk
1 medium onion, diced
2 cloves garlic, minced
1 inch ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 cup spinach, chopped
Salt and pepper to taste
Fresh cilantro for garnish

Now that you have everything ready, let’s move on to the cooking!

Instructions

Follow these steps to prepare your curry:

Sauté Aromatics

In a large pot, heat a bit of oil over medium heat. Add the diced onion, and cook for about 5 minutes until softened. Stir in the garlic and ginger, and sauté for another minute until fragrant.

Add Spices

Stir in the curry powder, cumin, and turmeric, and cook for 1-2 minutes to toast the spices.

Combine Ingredients

Add the lentils, coconut milk, diced tomatoes, and vegetable broth to the pot. Mix well and bring to a boil.

Simmer

Reduce the heat to low and let simmer for about 25 minutes, or until the lentils are tender. Stir occasionally.

Add Spinach

Once the lentils are cooked, stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.

Serve

Garnish with fresh cilantro and serve over rice or with naan.

Enjoy your hearty Jamaican Coconut Lentil Curry!

Pro Tips

For a spicier curry, add diced scotch bonnet pepper during the cooking process. You can also substitute the lentils with chickpeas for a different texture!

Make-Ahead Tips

This curry is an excellent candidate for make-ahead meals. Once cooked, let it cool completely before storing it in airtight containers in the refrigerator for up to 4 days. The flavors continue to meld as it sits, often making the curry taste even better the next day. Additionally, you can freeze portions in freezer-safe containers for up to three months. Just remember to leave some space at the top because the mixture will expand when frozen.

When reheating, do so gently on the stove over low heat, stirring occasionally. If the curry appears too thick, add a splash of water or extra vegetable broth to loosen it up. Microwave reheating is possible, too—just cover the dish to retain moisture and heat in intervals to ensure even warming.

Serving Suggestions

I often serve this curry with a generous scoop of rice, which helps absorb the rich coconut sauce, but consider pairing it with quinoa for an added protein boost or even cauliflower rice for a low-carb option. Warm naan or roti is also perfect for scooping up the lentils, adding to the overall experience with its chewy texture that contrasts nicely with the smooth curry.

For an elevated presentation, consider topping each serving with a squeeze of fresh lime juice and perhaps a few slices of avocado or a sprinkle of toasted coconut flakes for crunch. Don't shy away from serving it with a side of tangy cucumber salad to provide a refreshing contrast; the coolness pairs beautifully with the warmth of the curry.

Questions About Recipes

→ Can I make this curry ahead of time?

Yes, this curry stores well in the refrigerator for up to 4 days. You can also freeze it for later!

→ What can I use instead of coconut milk?

You can substitute coconut milk with almond milk or any other non-dairy milk, but the flavor will differ.

→ Is this curry spicy?

The spice level is mild, but you can add more spices or chilies to adjust to your taste.

→ Can I add vegetables to this recipe?

Absolutely! Feel free to add vegetables like bell peppers, carrots, or zucchini for more nutrition and flavor.