About the Recipe
Ingredients
2 tablespoon olive oil
â–¢1 medium yellow onion, chopped
▢½ red bell pepper, chopped
â–¢3 cloves garlic, minced
â–¢2 green onions, chopped
â–¢1 inch fresh ginger, grated
â–¢3-4 sprigs fresh thyme
▢1 ½ tablespoon Jamaican curry powder
â–¢2 teaspoon vegetable bouillon paste
▢½ teaspoon garam masala
▢½ teaspoon cumin
▢½ teaspoon paprika
▢¼ teaspoon ground allspice
â–¢1 cup green lentils
â–¢1 large russet potato, cubed
â–¢1 large carrot, cubed
â–¢4 cups vegetable broth
â–¢1 scotch bonnet pepper, left whole
â–¢2 cups spinach, packed
â–¢1 cup canned coconut milk
â–¢2 tbsp creamy peanut butter
â–¢juice of 1 lime
Preparation
In a large saucepan, heat oil over medium high. Once hot, add onions and peppers and cook until soft, about 3-4 minutes. Add in garlic, green onions, ginger, and thyme, and cook until fragrant, about 2 minutes. Add curry powder, bouillon, garam masala, cumin, paprika, and allspice. Stir together and cook for 1 minute.
Add lentils, potatoes, and carrots. Stir together. Add the broth and combine. Bring to a boil, add the scotch bonnet pepper, then reduce heat to low. Cover and cook on simmer for 15-20 minutes. Lentils should be soft and vegetables tender.
Add spinach, coconut milk, and peanut butter, if adding. Stir together well. Let cook for 5 minutes, spinach should be wilted. If your curry feels too thick, add additional broth to thin. Remove from the heat.
Remove pepper and thyme sprigs. Stir in lime juice as desired. Serve with wild rice