Island Coconut, Veggie & Lentil Curry

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)

• 1 can coconut milk

• 5 cups water, divided

• Salt & pepper, to taste

• A bed of fresh greens to serve on (optional)

Jamaican Style Curry Powder

• 2 tablespoons ground turmeric

• 2 tablespoons ground coriander

• 1 tablespoon ground cumin

• 1 teaspoon ground cardamom

• 1/2 teaspoon ginger powder (optional)

• 1/4 teaspoon Cayenne pepper (optional)

What you need to do to make it:

1. Heat oil in a large saucepan on medium high, add onion, celery, carrot, zucchini if using and cook until soft. Stir in chopped bell pepper, scotch bonnet or jalapeno, ginger, garlic, thyme, and salt & pepper and cook until fragrant.

2. Add Jamaican curry powder, cumin, paprika, allspice, and vegetable bouillon, and stir, cooking for one minute.

3. Add lentils and coconut milk, and stir to coat.

4. Add all of the water, bring to a boil, cover saucepan, reduce to a light simmer and cook for 45 minutes (if using dried lentils) or until lentils and veggies are tender (about 25 mins if using canned).

5. When veggies and lentils are tender, check your flavours and add more salt if needed. Serve with rice if you like or my fave, a bed of fresh greens like arugula or spinach. Enjoy!

If you make this recipe, please take a photo and tag @yourbestlifewithlisa