Jamaican Coconut Lentil Curry

You will need:

1-2 tablespoons oil

1 medium onion chopped

1/ 2 medium bell pepper chopped

2 chives chopped

3 cloves garlic minced

1 teaspoon ginger grated

2 sprigs of thyme or 1 large leaf

2 tablespoons Curry Powder

1/ 2 teaspoon Cumin

1/ 2 teaspoon Paprika

1/ 4 teaspoon All Spice

2 vegetable bouillon (Maggi Cube)

1 cup dried lentils sorted and washed

1 15-ounce can of coconut milk

5 cups water divided

1 medium carrot chopped

1 large potato peeled and chopped

1 Hot pepper or 1/ 4 teaspoon cayenne pepper Method:

Heat oil in a large saucepan on medium-high, add onion and cook until onions

are soft. Stir in chopped bell pepper, chives, ginger, garlic, and thyme, and cook until fragrant. Add curry powder, cumin, paprika, allspice, and vegetable bouillon, stir, and cook for one minute. Add lentils and coconut milk and stir to coat. Add four cups of water, bring to a boil, cover saucepan and cook for 45 minutes or until lentils are tender. Add the remaining cup of water, hot pepper, carrot and potato. Bring to a boil again, reduce to simmer until vegetables are cooked- about 15 minutes. If the stew is too thick, add extra water or vegetable broth. Check the seasoning, and add more salt if needed. Serve immediately, as lentil curry will thicken as it cools.

Tips: Small dumplings can be added to this dish as well.