The JAMAICAN recipe from MOM’S KITCHEN that You’ll LOVE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be more aromatic and cost-effective.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon

Homemade stock is fresher and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is versatile.

Pour brown lentils into a bowl and rinse under cold water.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant.

Stir in diced carrots and bell pepper; cook for another few minutes until softened.

Add curry powder, thyme, and allspice; toast the spices for a moment.

Pour in coconut milk and add the rinsed lentils; bring to a simmer.

Add the whole scotch bonnet pepper on top for flavor.

Reduce heat and simmer uncovered until lentils are tender.

Stir in peanut butter to enhance smoothness and flavor.

Season with salt, black pepper, and lime juice to taste.

Garnish with chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary