Island Coconut, Veggie & Lentil Curry

Updated: Aug 10, 2020

Serves: 6 Total time: 40 mins- 1 hour (depending on lentils you use)

This vegetarian curry is the bomb! It's so loaded with veggies and fibrous lentils that you likely couldn't fit rice in your tummy with it, even if you wanted to. So keep it grain free and don't bother! ;)

Besides making a big batch of Jamaican style curry powder to enjoy with this recipe and many to come, this recipe is super simple and comes together quickly for a deliciously wholesome and easy dinner. Plus, there's always tons of leftovers for lunches or the freezer, making it a great addition to any meal prep session.

What you need to make this recipe:
  • 2 tablespoons EVO or AVO

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 1 small zucchini (optional)

  • 1 large sweet potato, chopped

  • 1 large white potato, chopped

  • 1 Scotch Bonnet pepper, jalapeno with seeds, or 1/4 teaspoon cayenne pepper

  • 1 red, yellow or orange bell pepper, chopped

  • 3 cloves garlic, minced

  • 1 teaspoon ginger, grated

  • 3-4 sprigs of thyme

  • 2 tablespoons Jamaican style curry powder (see below for recipe)

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • 1/4 teaspoon allspice

  • 1 vegetable bouillon cube

  • 1 cup dried lentils or one can (Note: Dried lentils have a longer cooking time, see below)