Jamaican Curry Lentils with Coconut Rice

Ingredients

• 190 g (1 cup)brown or green lentils
• 1 mediumonion, diced
• 3 clovesgarlic, minced
• 1red or green pepper, chopped
• 1 largetomato, diced
• 1Scotch bonnet pepper (optional, for heat)
• 30 ml (2 tablespoons)Jamaican curry powder
• 5 ml (1 teaspoon)fresh or dried thyme
• 2.5 ml (½ teaspoon)allspice
• 240 ml (1 cup)full-fat coconut milk
• 480 ml (2 cups)vegetable stock
• 30 ml (2 tablespoons)olive oil
• to tastesalt and black pepper
• 285 g (1½ cups)white rice, Jasmine or Basmati
• 360 ml (1½ cups)full-fat coconut milk
• 240 ml (1 cup)water or vegetable stock
• 2 clovesgarlic, minced
• 2spring onions, chopped
• 2.5 ml (½ teaspoon)salt
• 5 ml (1 teaspoon)sugar (optional)

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large pot over a medium heat.

2. 2

   Soften the vegetables

   Add the onion, garlic and pepper, then cook for about 5 minutes, until softened.

3. 3

   Toast the spices

   Stir in the Jamaican curry powder and allspice. Toast for 30 seconds to release their aromas.

4. 4

   Add tomato

   Mix in the diced tomato and Scotch bonnet, if using.

5. 5

   Coat the lentils

   Add the lentils and stir so they are coated in the spice mixture.

6. 6

   Simmer the lentils

   Pour in the vegetable stock and bring to the boil. Lower the heat and simmer for 25–30 minutes, until the lentils are tender.

7. 7

   Finish the curry

   Stir in the coconut milk and thyme, then cook for a further 5 minutes. Taste and adjust with salt and black pepper, then remove from the heat.

8. 8

   Rinse the rice

   Rinse the rice under cold water until the water runs clear, removing excess starch.

9. 9

   Fry the garlic

   Heat 15 ml (1 tablespoon) of oil in a pot over a medium heat. Add the minced garlic and sauté.

10. 10

    Coat the rice

    Add the rice and stir until it is coated in the garlic oil.

11. 11

    Add the liquid

    Pour in the coconut milk, water or stock, salt and sugar, if using. Stir well and bring to a gentle boil.

12. 12

    Cook the rice

    Turn the heat to low, cover the pot and simmer for about 15–18 minutes, until the liquid has been absorbed.

13. 13

    Fluff and serve

    Remove the rice from the heat, fluff it with a fork and mix in the chopped spring onions.

What are Jamaican curry lentils?

This is a hearty, curry-seasoned lentil dish served with coconut rice, drawing on the bold, aromatic flavours associated with Jamaican cooking. Jamaican curry powder, thyme and allspice give the lentils their distinctive warmth, while Scotch bonnet can add fruity heat.

Here, coconut milk rounds out the spiced lentils and also makes the rice creamy and fragrant. Serving the two together gives you a balance of rich, savoury curry and gently sweet rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 0g protein, 0g carbs, 0g fat.

The rice and lentils provide most of the carbohydrates, while coconut milk and olive oil contribute much of the fat. Lentils are the main source of protein in the dish. Add a serving of greens or salad to bring freshness and more variety to the plate.

Build flavour with the spices

Toast the curry powder and allspice briefly in the softened vegetables before adding liquid. This quick step helps distribute their flavour through the pot; keep stirring and avoid letting the spices catch.

Scotch bonnet: add it for more heat, or leave it out for a milder curry. Handle it carefully and avoid touching your face after cutting it.

Choose and prepare the lentils

Brown or green lentils are called for here because they hold their shape as they simmer. Rinse them first and check the packet for any debris.

Tenderness: start checking near the lower end of the 25–30 minute simmer. The lentils should be soft enough to eat but still hold their shape; cooking time can vary with their age.

Get fluffy coconut rice

Rinse the rice until the water runs clear to wash away surface starch, which can make the cooked grains stick together. Stirring the grains into the garlic oil before adding liquid also helps coat them evenly.

Once the liquid reaches a gentle boil, cover the pot and keep the heat low. Resist lifting the lid during the 15–18 minute simmer, then fluff the rice with a fork and fold through the spring onions.

Coordinate the cooking

The lentils need longer than the rice, so start the curry first. While it simmers, rinse and cook the rice so both parts are ready close together.

Check the lentils before adding the coconut milk. If they are not yet tender after 30 minutes, continue simmering and check again; add a little water if the pot is becoming too dry.

Serve it as a full meal

Spoon the curry beside or over the coconut rice so the grains can catch the sauce. A simple salad or steamed greens add freshness and contrast to the creamy, spiced dish.

For the most balanced serving, include a generous amount of lentils and rice alongside vegetables, and adjust the amount of rice to suit your appetite.

Recipe notes & tips

• Rinse the rice until the water runs clear for less sticky grains.
• Keep the curry powder moving as it toasts so it does not burn.
• Add the Scotch bonnet whole for flavour with less direct heat, then remove it before serving.
• Taste the lentils for tenderness before stirring in the coconut milk.
• Keep the rice covered over low heat while it cooks.
• Fluff the rice gently with a fork rather than stirring it vigorously.

Variations

• Milder curry: Leave out the Scotch bonnet for a gentler result.
• More vegetables: Stir chopped spinach into the curry near the end of cooking.
• Fresh finish: Add a squeeze of lime just before serving.
• Herb swap: Use fresh thyme if available, removing any woody stems before serving.
• Broth choice: Use vegetable stock rather than water for the rice for a savourier flavour.

Common mistakes to avoid

• Burning the spices: Toast them for only 30 seconds, stirring constantly.
• Hard lentils: Check tenderness before finishing the curry and simmer longer if needed.
• Sticky rice: Rinse it until the water runs clear before cooking.
• Opening the rice pot: Keep the lid on during the 15–18 minute simmer so the steam stays inside.
• Overstirring the rice: Fluff it gently with a fork once it has finished cooking.
• Too much heat: Omit the Scotch bonnet or remove it before serving.

How to store

Cool the lentils and rice promptly and refrigerate them in separate airtight containers for up to 3 days. Reheat until steaming hot, adding a splash of water to the rice or curry if either has thickened; stir the curry as it warms.

Frequently asked questions