Indulge in the delicious Caribbean flavor of this creamy coconut lentil curry, with the best spice for a guthealthy Jamaican curry. Try this recipe for a taste of the Caribbean!

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Ingredients
2 tablespoon olive oil
1 medium onion, chopped
½ red bell pepper, chopped
3 cloves garlic, minced
2 green onions, chopped
1 inch fresh ginger, grated
34 sprigs fresh thyme
1 ½ tablespoons Esmen’s Curry Powder (or your fav Jamaican curry powder)
2 vegetable bouillon cubes
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon garam masala
¼ teaspoon ground allspice
1 cup dried green or brown lentils
1 large sweet potato, cubed
1 large carrot, chopped
4 cups water
1 scotch bonnet pepper
2 cups spinach, packed
1 cup coconut milk, canned
lime juice from 1 lime

Instructions
In a large saucepan, heat oil over mediumhigh heat until shimmering. Add onions and peppers, cooking until softened, approximately 34 minutes. Add garlic, green onions, ginger, and thyme, sautéing until aromatic, around 2 minutes. Incorporate curry powder, bouillon, garam masala, cumin, paprika, and allspice, stirring well and cooking for an additional minute.

Next, add lentils, potatoes, and carrots, ensuring even distribution. Pour in the broth, combining thoroughly. Bring the mixture to a boil, adding the scotch bonnet pepper, then reduce the heat to low. Cover and simmer for 2025 minutes, until lentils are tender and vegetables are cooked through.

Add coconut milk and spinach, stirring until fully incorporated. Let the mixture simmer for an additional 5 minutes, allowing the spinach to wilt. If the curry is too thick, adjust consistency by adding more broth.

Once done, remove the scotch bonnet pepper and thyme sprigs. Finish by stirring in lime juice to taste. Serve with rice and peas or your favourite type of rice for a delicious meal.

CHAPTERS:
0:01 Intro to Coconut Lentil Curry
0:14 Chopping Ingredients
0:50 Cooking Process
1:02 The best spice for curries
1:46 Adding Lentils to Curry
2:28 Adding Coconut Milk
3:07 Taste Test and Final Thoughts