The JAMAICAN recipe from MOM’S KITCHEN that You’ll LOVE
by Andrew Bernard | The Nard Dog Cooks
This is an authentic Jamaican lentil curry recipe passed down from family tradition. Unlike Indian curries, Jamaican curry has its own distinct flavour profile with warm, earthy spices and creamy coconut milk. The slow cooker method makes this a wonderfully convenient weeknight dinner that fills your kitchen with incredible aromas. Serve alongside Jamaican rice and peas for a complete, satisfying meal that everyone will love
Watch: The JAMAICAN recipe from MOM’S KITCHEN that You’ll LOVE
Original recipe video — click to play
Original method: 45 minutes stovetop
Ingredients
Main
- 250 g Red lentils, rinsed
Can substitute with other lentil varieties if preferred
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 15 g Ginger, grated
- 150 g Sweetcorn(optional)
Optional vegetable addition
- 1 medium Carrot, chopped(optional)
Optional vegetable addition
Spices
- 15 ml Jamaican curry powder, toasted in dry pan
Toast the spices in a dry frying pan before adding to enhance flavour
- 5 ml Cumin seeds, toasted
- 5 ml Coriander seeds, toasted
- 1 whole Scotch bonnet pepper, kept whole, left unpiercced
Keep whole without piercing to infuse flavour without excessive heat. Remove before serving
Liquid
- 400 ml Coconut milk
Use full-fat coconut milk for best flavour. Can substitute with other plant-based milk if preferred
- 500 ml Vegetable stock
Seasoning
- to taste Salt and black pepper
Garnish
- 15 g Fresh coriander, roughly chopped(optional)
Add in final 30 minutes of cooking or just before serving
- 2 stalks Spring onion, sliced(optional)
Add just before serving
Method
- 1
Rinse the red lentils thoroughly under cold water and set aside.
~5 mins - 2
Toast the Jamaican curry powder, cumin seeds, and coriander seeds in a dry frying pan over medium heat for 1–2 minutes, stirring constantly, until fragrant. Set aside.
~5 minsTip: This step is crucial for developing deep, authentic flavour
- 3
Add the chopped onion, minced garlic, and grated ginger to your slow cooker.
~2 mins - 4
Add the rinsed lentils, toasted spices, coconut milk, and vegetable stock to the slow cooker.
~2 mins - 5
Add the whole scotch bonnet pepper (kept intact) to the slow cooker.
~1 minTip: Do not pierce the pepper—it will infuse flavour without releasing excessive heat
- 6Optional step
If using carrots or sweetcorn, add them now.
~1 min - 7
Stir well and cover. Cook on Low for 6 hours or on High for 3 hours.
~6 hrsTip: The lentils should be tender and the flavours well combined
- 8
Carefully remove the whole scotch bonnet pepper before serving.
~2 minsTip: Use a spoon or tongs—be careful not to burst it
- 9
Taste and adjust seasoning with salt and black pepper as needed.
~2 mins - 10Optional step
Stir through fresh coriander and scatter spring onions over the top just before serving.
~3 minsTip: Fresh herbs brighten the finished dish
- 11
Serve hot with Jamaican rice and peas on the side.
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Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Jamaican curry has a warmer, earthier spice profile with distinct flavours from Jamaican curry powder, cumin, and coriander. It's often combined with coconut milk and may include scotch bonnet peppers. Indian curries tend to be more complex with a wider variety of spices and different traditional flavour combinations. Both are delicious—just different culinary traditions
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