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    Home » main course

    Cannellini and Lentil Jamaican Curry – 1 Pot

    Published: Nov 11, 2017 · Modified: Jun 23, 2018 by Richa 82 Comments

    Jump to Recipe   Print Recipe

    Cannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red lentils. Vegan Gluten-free Soy-free Nut-free Recipe. 16+ gms of Protein. 

    Cannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Lentil Curry with Jamaican Curry spices and beans and red lentils. 16 gms of Protein. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

    This super flavorful curry came about when I wanted a hearty stew with lentils and chickpeas and of course spices. I was out of canned chickpeas (insert shocked emoji here) and lunch time was approaching in 30. I decided to shake off my urge to use berbere (seriously you need to make this blend), and used some of my Jamaican curry blend (new obsession begins). 

    This stew comes together very quickly. Just get everything out and ready to use. If you don’t have a Jamaican Blend, you can make your own. The onion caramelized, the spices cooked with it, then cook the lentils half way in a mix of coconut milk and water, add beans (add any cooked beans or chickpeas) and continue to simmer.  You can also add some veggies with the lentils. Add greens of choice, some lemon and cayenne and done. Serve as is, over rice, or with toasty bread. Amazing flavor and so satisfying!

     Cannellini and Lentil Jamaican Curry. Ran out of chickpeas to make lentil and chickpea Jamaican curry. Easy Coonut Curry with Jamaican Curry spices and beans and red lentils. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

    This is not an authentic Jamaican curry. It’s based off a Jamaican Chickin curry version I had someone send me long ago and I used the concept in my general lentil coconut style curry with the Jamaican Curry blend. Feel free to edit to preference. Add some veggies, potatoes, carrots, squash etc, fresh thyme for a more traditional version. 


    More 1 pot Meals from the blog

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    • Veggie Spring Rolls in Fried Rice Form. 1 Pot GF 
    • Kung Pao Lentils GF
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    • Aloo Palak Dal – Instant Pot Potato Spinach Lentil Curry GF Soy-free
    • Sweet Potato Peanut Curry GF Soy-free

    Cannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red lentils. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

    When doubling stews and curries, start with a bit less liquid than double and add more later if needed. If you make this Jamaican Curried Lentil and Bean Stew, do leave me a comment and rate the recipe! 

    Video:

    Cannellini and Lentil Jamaican Curry. Ran out of chickpeas to make lentil and chickpea Jamaican curry. Easy Coonut Curry with Jamaican Curry spices and beans and red lentils. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com
    Print Recipe
    4.98 from 40 votes

    Cannellini and Lentil Jamaican Curry

    Cannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red lentils. Vegan Gluten-free Soy-free Nut-free Recipe.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Jamaican fusion, Vegan
    Keyword: jamaican lentil curry, jamaican vegan curry, jamaican vegetable curry
    Servings: 3
    Calories: 313kcal
    Author: Vegan Richa

    Ingredients

    • 1 tsp oil
    • 1 medium onion hinly sliced or chopped
    • 5 cloves garlic , finely chopped
    • 1/2 (0.5) hot green chile like serrano or scotch bonnet pepper , chopped
    • 2 tsp Jamaican Curry powder more or less to preference, see note
    • 1/2 tsp (0.5 tsp) turmeric
    • 1/2 cup (90 g) red lentils (dried) - the quick cooking kind - masoor dal
    • 1 cup (226 ml) coconut milk
    • 1 1/4 cup (312.5 ml) water
    • 3/4 tsp (0.75 tsp) salt
    • 15 oz can cannelini beans or chickpeas or kidney beans (13 to 15 oz or 1.25 cups cooked beans)
    • A big handful of spinach/greens
    • cayenne to taste
    • lemon and cilantro for garnish

    Instructions

    • Heat oil in a skillet over medium heat. Add the onion, garlic, chile. Cook until golden.
    • Add the spices and cook for few seconds.
    • Add the lentils, coconut milk, water and salt. Bring to a boil. Add the beans, and continue to cook for 10 to 12 minutes or until the lentils are cooked through. Add more water if needed. 
    • Taste adjust salt and spices. Add a dash of sugar or maple for sweetening, more salt if needed, and more Jamaican curry powder. Add in the greens.. Simmer for 2-3 minutes.
    • Add a dash of cayenne and lemon juice. Serve hot over rice, with toasty bread or add more water for a soup. 

    Video

    Notes

    Jamaican Curry Blend: 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp ground mustard, 1/2 tsp onion powder, 1 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp cayenne, 1/3 tsp black pepper, ⅛ tsp or more allspice, a good dash of cinnamon, ground nutmeg or clove, ground ginger.
     
    Instant Pot: Cook the onion, garlic, chile on saute mode. Add spices and mix in. Add the red lentils, beans, coconut milk, 1 cup water, salt and close the lid. Cook on manual for 3 minutes at high pressure. Let the pressure release naturally. Open the lid, Mix in the spinach. Taste and adjust flavor. Let the spinach sit in the hot stew for 2 mins or saute for 2 mins. Garnish and serve. 
     
    Nutrition is  1 of 3 serves

    Nutrition

    Nutrition Facts
    Cannellini and Lentil Jamaican Curry
    Amount Per Serving
    Calories 313 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 5g31%
    Sodium 717mg31%
    Potassium 380mg11%
    Carbohydrates 47.5g16%
    Fiber 17g71%
    Sugar 2g2%
    Protein 16g32%
    Vitamin C 6.5mg8%
    Calcium 126mg13%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

    Cannellini and Lentil Jamaican Curry. Ran out of chickpeas to make lentil and chickpea Jamaican curry. Easy Coonut Curry with Jamaican Curry spices and beans and red lentils. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

    Cannellini and Lentil Jamaican Curry. Ran out of chickpeas to make lentil and chickpea Jamaican curry. Easy Coonut Curry with Jamaican Curry spices and beans and red lentils. #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha | VeganRicha.com

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    1. EJL

      April 13, 2022 at 5:40 pm

      5 stars
      This was great! I didn’t have any scotch bonnet or other spicy peppers on hand, so used a little extra hot jerk seasoning paste I had in the frig (has scotch bonnets in it). It was a little spicy, so added ½ cup of (Forager) plain cashew yogurt at the end to tame it a bit. I’m dieting, so I served my portion over roasted cauliflower instead of rice. So good, I will double it next time! Thanks Richa 🙂

      Reply
      • Vegan Richa Support

        April 15, 2022 at 6:53 pm

        nice adaptation!

        Reply
    2. Louis

      August 20, 2021 at 5:31 pm

      Hi, I want to double the recipe. How much water should I use? Thanks.

      Reply
      • Vegan Richa Support

        August 24, 2021 at 6:13 pm

        2.5 cups will work

        Reply
    3. Annie

      August 20, 2021 at 2:00 pm

      5 stars
      Delicious recipe, and so easy! Thanks, Richa, for listing the Jamaican Curry Powder ingredients so I could whip up my own batch. I was out of cannellini beans and subbed chickpeas. Made a soup out of the leftovers, using the rest of the can of coconut milk. I will definitely make this again! ♥️

      Reply
      • Vegan Richa Support

        August 24, 2021 at 9:33 am

        perfect! Do leave a rating too!

        Reply
    4. Jasmine Cordiel

      March 30, 2021 at 9:45 pm

      5 stars
      Very delicious, and very authentically Jamaicsn. I’ve had Jamaican good many times since I went for years to a large Jamaican church in Miami & I’ve been to Jamaica several times since my husbandbeas born there. Both him & his mom commented more than once about how good this dish is when inmade it for them! All of the recipes of yours that I try come out good, so keep up the great work!

      Reply
      • Vegan Richa Support

        March 31, 2021 at 10:50 am

        Awesome 🤩

        Reply
    5. Teresa

      February 03, 2021 at 3:01 pm

      5 stars
      I really enjoyed this! I did use a whole cup of lentils and a broth instead of water and used the whole can of coconut milk because I love the flavor.
      I only used 1 tsp of curry because I wasn’t sure how old my curry was. I added 1 tbsp fresh ginger and collard greens, then fresh parsley.
      Very tasty and nurioushing.

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:24 pm

        thanks for popping in ♡. i love fresh parsley

        Reply
    6. Mark Steele

      October 09, 2020 at 12:56 am

      Is the rice included in the calories, love this dish

      Reply
      • Richa

        October 09, 2020 at 9:06 am

        No

        Reply
    7. Rachel Benson

      October 07, 2020 at 2:40 pm

      I want to make this but I wanted to know-can you use brown lentils or red split lentils (that is I have on hand) ? I always love your innovative recipes.!!!

      Thanks

      Reply
      • Vegan Richa Support

        October 07, 2020 at 4:44 pm

        Hi there! The recipe calls for red lentils so you’re good there! Yes, you can use brown lentils but it might take a bit longer to cook so just check them to see if they are done! 🙂

        Reply
    8. Lauren

      May 30, 2020 at 11:37 am

      5 stars
      This is one of the best things I’ve ever eaten. I used chickpeas and made it in the instant pot. Thank you!!

      Reply
    9. Irka

      May 30, 2020 at 1:19 am

      5 stars
      I made it three times in a row, because it was sooo delicious. Thank you for the recipe 🙂

      Reply
    10. Woody

      May 27, 2020 at 2:02 pm

      This is heavens best, I really love this very much. Keep up the good work.

      Reply
      • Vegan Richa Support

        May 27, 2020 at 7:19 pm

        Thank you kindly, Woody

        Reply
    11. Michelle

      October 03, 2019 at 6:00 am

      5 stars
      Made this last night and it was incredible. The lemon and cilantro put it over the top. We served with some crusty bread and my husband and I ate the whole batch. Already showed it off to my family and they all said “Richa recipe?” and I said “of course!” Man, your food is delicious.

      Reply
      • Richa

        October 03, 2019 at 10:12 am

        Awesome! Its amazing to know that everyone knows the recipe and flavors!

        Reply
    12. Meriem Monroe

      October 01, 2019 at 8:09 am

      I don’t have an instant pot, can this be done on the stove or in a crockpot?

      Reply
      • Richa

        October 01, 2019 at 10:54 am

        This recipe is a stove top recipe. See instructions, they are for a skillet on stove top. Instant pot option is in the notes.

        Reply
    13. JayJay

      May 30, 2019 at 12:48 am

      5 stars
      Gorgeous recipe, it only cost a bag of spinach as everything else I already had. Added some frozen veg. There’s a similar recipe, summer curry, on the BBC website which I usually make …but this is miles better and far tastier. Thanks for sharing the recipe.

      Reply
    14. Kayla

      September 24, 2018 at 5:58 pm

      5 stars
      This recipe is the first I’ve ever tried from your website. 10/10, have already recommended to multiple friends! DELISH.

      Reply
      • Richa

        November 11, 2021 at 3:06 am

        Yay

        Reply
    15. Shelly

      August 28, 2018 at 9:44 am

      5 stars
      Made this for dinner last night. So yummy! I used light coconut milk and a small can of green chiles since I did not have fresh. Kept mine on the thicker side and served over brown jasmine rice. The fresh lemon and cilantro make it extra special. A keeper for sure, thank you!

      Reply
      • Richa

        August 28, 2018 at 10:07 am

        awesome!

        Reply
    16. Barry

      August 25, 2018 at 9:18 am

      5 stars
      This was awesome! Just the right amount of spice for me. I increased slightly the lentils and coconut milk and a dash of agave nectar and lemon set a lot of things off.

      Lovely recipe

      Reply
    17. Kat

      August 08, 2018 at 10:07 am

      5 stars
      I added eggplant zucchini pepper & fresh turmeric:)
      Was tasty!!!!!

      Reply
      • Richa

        August 08, 2018 at 10:15 am

        awesome!

        Reply
    18. Megan

      July 23, 2018 at 5:57 pm

      5 stars
      This recipe is a gem!! I just made it and it was so quick and easy. The flavor is incredible. I licked the bowl when I finished and I’m so excited to eat it all week!!

      Reply
      • Richa

        July 23, 2018 at 9:01 pm

        awesome!

        Reply
    19. Amanda

      July 15, 2018 at 1:38 pm

      5 stars
      Just made this and it was delicious! I used kidney beans to have a more color variation. Thank you Richa for another great recipe!

      Reply
      • Richa

        July 15, 2018 at 10:24 pm

        awesome!

        Reply
    20. Ana93

      April 21, 2018 at 2:06 pm

      Looks so tasty! Can I use regular curry powder instead? It is difficult for me to get jamaican one..

      Reply
      • Richa

        April 21, 2018 at 2:09 pm

        You can make your own jamaican curry blend, see Recipe notes. its a mix of the usual spices, cinnamon all spice, and some herbs. Or use regular curry powder if you wish.

        Reply
    21. Shirley

      April 03, 2018 at 3:49 pm

      5 stars
      Just made this tonight. Amazing meal!

      Reply
      • Richa

        April 03, 2018 at 4:12 pm

        awesome

        Reply
    22. Murielle

      March 26, 2018 at 4:22 pm

      5 stars
      Wow Richa! This recipe was simply scrumptious! For some reason, I was really craving Jamaican style flavours tonight and I had soaked some green lentils earlier in the day so I decided to use them in this recipe. Honestly, I was blown away, the flavours really made me travel to Jamaica. I loved it – it will definitely become a staple in my kitchen! Thank you so much.

      Reply
      • Richa

        March 26, 2018 at 4:36 pm

        awesome!

        Reply
    23. Susan

      March 14, 2018 at 5:05 am

      5 stars
      My husband and I loved this. I used chickpeas and the chilis I had (Thai and jalapeno)…. The time change got me on my rice cooker so we had it over orzo. We will be having this again!

      Reply
      • Richa

        March 14, 2018 at 9:51 am

        awesome!

        Reply
    24. Meredith Alexander

      February 22, 2018 at 6:05 pm

      5 stars
      Everyone in the house loved it!

      I used chickpeas, dried chili instead of fresh, accidentally forgot the turmeric and used a whole can of coconut cream.
      It was amazing with pumpkin, carrot and spud added and served with brown rice.

      Suggested my daughters have lemon juice ready to add (and not just for garnish).

      Thank you so much, Richa!

      Reply
      • Richa

        February 22, 2018 at 6:16 pm

        Awesome!!

        Reply
    25. Jasmine F

      February 06, 2018 at 5:00 pm

      5 stars
      Whenever I click on a recipe from Pinterest and it takes me to your blog- I breathe a sign of relief because I know I will absolutely love the recipe! Loved this recipe! The flavors are fabulous. Thanks again! You are a genius in the kitchen!
      Xoxo

      Reply
      • Richa

        February 06, 2018 at 5:15 pm

        Awesome!! So glad you click on those pins 🙂

        Reply
    26. SUE

      January 31, 2018 at 6:04 pm

      5 stars
      This is creamy deliciousness!! Loved it with chickpeas and extra spinach!!
      Thanks Richa. ☺

      Reply
      • Richa

        January 31, 2018 at 6:34 pm

        Awesome!

        Reply
    27. Diana Ras-Rongen

      January 20, 2018 at 10:38 am

      5 stars
      OMG! This is really a great recipe! I saw it passing by on Facebook and I made it the same day. It is a winner! Had to withhold myself finishing it all by myself, haha !

      Reply
      • Richa

        January 20, 2018 at 11:47 am

        I am so glad you found it! made it and loved it!

        Reply
    28. Brendan

      January 19, 2018 at 5:45 am

      Hi again,
      I just made this using chickpeas instead of cannellini beans. I didn’t have any greens to add, but no matter. I would like to caution everyone to check the expiry date of the canned coconut milk you want to use. I had to discard 3 cans as they were way beyond expiry. As an experienced cook, I now know that only the best and freshest ingredients make for an excellent end result. And this curry is excellent! I used a recently bought curry powder that had many of the same ingredients as Richa`s.
      The thickness that the cooked red lentils and the coconut milk add to the dish is yummy. Also, I used the cooking water from the chickpeas, which adds another hit of flavour. Thanks Richa! Brendan in wintery Toronto, Canada

      Reply
      • Richa

        January 19, 2018 at 10:34 am

        thats awesome! That reminds me i should check my coconut milk cans as well as I ordered some in bulk early last year 🙂

        Reply
    29. Gabriela

      January 12, 2018 at 10:43 am

      5 stars
      So easy and delicious!!!
      Thank you

      Reply
    30. Sally Sonnex

      January 10, 2018 at 5:29 am

      5 stars
      So delicious I had to make it again! It tastes great with scarlet barley btw (barley cooked with beetroot and finished with lemon) and having the two together is such a colourful meal – red, gold and green! I found it freezes well, which is important for me as I’m a single vegan and take lunches to work every day. Tonight I made my second batch with home cooked beans (black-eyed peas) and used the cooking juice from the beans instead of water. I also used a chipotle pepper in adobo as that’s what I had in cupboard and it has given it a lovely smokey flavour. Roll on lunchtime!!!!

      Reply
      • Richa

        January 10, 2018 at 8:26 am

        awesome!

        Reply
    31. JB

      January 08, 2018 at 1:08 am

      4 stars
      This was a delicious meal. I added green beans along with spinich which gave it a nice occasional textuer change. We eat a lot of Indian currys so this was a really nice change! =).

      Reply
    32. Mia

      December 26, 2017 at 12:56 pm

      5 stars
      Seeing the words Jamaican curry caught my attention (since it’s my mother country) I just made this recipe! Love it…..for leftovers I’ll add sautéed mushrooms and prawns! I’ll absolutely make this again.

      Reply
    33. Allie

      December 03, 2017 at 2:39 pm

      5 stars
      This was really good and easy to put together with items I had on hand. Thanks so much for sharing.

      Reply
    34. Meg

      November 18, 2017 at 12:50 pm

      5 stars
      This was delicious, thank you for another amazing recipe! I added half a buttercup squash chopped small and a whole can of coconut milk cause I love it, turned out perfect!

      Reply
    35. Lou

      November 18, 2017 at 7:27 am

      5 stars
      Very delicious! Quick and easy to make! Thanks!

      Reply
    36. Cassie Autumn Tran

      November 14, 2017 at 3:27 pm

      YUM! I feel bad for not knowing too much about Jamaican curry. Luckily, if I make this recipe, I will discover what it tastes like and probably research more about Jamaican cuisine! This looks absolutely delicious!

      Reply
    37. Mrs E.

      November 14, 2017 at 1:02 pm

      Hi, How would I make this with Indian Spices instead of Jamaican? Any ratio or combination of spices would be great to use as a guide. I am trying to make this tonight. Thanks!

      Reply
      • Richa

        November 14, 2017 at 1:07 pm

        You can add 1 tsp ground coriander and 1/2 to 1 tsp garam masala or curry powder

        Reply
    38. Linda Baker

      November 14, 2017 at 8:35 am

      Oh my! This soup is on the stove top right now and it is fabulous. I’m 64 and just recently tried Indian cuisine! I’m in love and now I love cooking with Indian spices. I didn’t have everything to make the Jamaican curry so I used half red curry powder and half garam masala blend. It was perfect! I can’t wait for dinner. I did double the recipe because I like to always have a pot of soup in fridge to eat from all week. Thank you for so many great recipes. Your cookbooks are on my xmas wishlist.

      Reply
    39. Ashley

      November 14, 2017 at 4:03 am

      5 stars
      I made this for lunch. While eating, I am writing to tell you it is so good. Thanks for this simple receipe.

      Reply
    40. Ravi

      November 14, 2017 at 3:50 am

      5 stars
      In a very hectic schedule we never think about the food we are taking. It is very important find such healthy and cholesterol free food to survive. Thank you so much for sharing.

      Reply
    41. Eti

      November 13, 2017 at 11:36 pm

      5 stars
      Made this last night with Cannellini beans. It was so tasty that I made it again after dinner with chickpeas I happened to have in my fridge. Can’t wait for lunch time today 🙂 Thanks Richa!

      Reply
      • Richa

        November 14, 2017 at 12:29 am

        yay!!

        Reply
    42. Régine

      November 13, 2017 at 7:02 pm

      5 stars
      Thanks, Richa! You did it again! I didn’t have much time to cook, and had all the ingredients. It was utterly delicious. I didn’t add any sweetener, and didn’t feel I was missing anythingt. Quick, delicious, nourishing and beautiful to boot. This is going to become a regular meal in my kitchen!

      Reply
      • Richa

        November 14, 2017 at 12:30 am

        Awesome!!

        Reply
    43. Stephanie

      November 13, 2017 at 1:09 pm

      Are you using the type of coconut milk that comes in a can and is sweet? Or are you referring to the coconut milk that is sold as an alternative to cow’s milk?

      Reply
      • Richa

        November 13, 2017 at 2:22 pm

        Canned coconut milk that is just coconut milk, no additions, no sweetening etc.

        Reply
    44. Teresa

      November 12, 2017 at 3:46 pm

      5 stars
      I made this for dinner and it was delicious!! I doubled the recipe and added mushrooms to bulk it up. It was soooo good! Mine was a little more soupy than your photo so I served it with a side of the spiced potatoes from your easy chickpea curry recipe. Yum!

      Reply
      • Richa

        November 12, 2017 at 6:05 pm

        Awesome! Just cook it uncovered for a few minutes longer to evaporate the extra liquid. When doubled, you want use slightly less liquid to begin with and add later if needed. mushrooms would add moisture as well

        Reply
    45. Sue

      November 12, 2017 at 3:29 pm

      5 stars
      Yum, yum,, yum!
      Thanks for a great recipe Richa. I made it in the pressure cooker because i’d just used it to cook chickpeas. Made a double batch but kept the spices as written. Didn’t want to open a second can of coconut milk, so I made up the small liquid difference with water. I hope we have leftovers because I know it will be even better tomorrow.

      Reply
      • Richa

        November 12, 2017 at 6:06 pm

        yes, it tastes divine after a couple of hours!!

        Reply
    46. Caryn Wooster

      November 12, 2017 at 12:10 pm

      5 stars
      Made this today-yummy! The coconut milk flavor was a bit too much for me (am I the only one that thinks it lends a rancid flavor sometimes??) so next time I think I will sub another PB milk, but other than that, it was perfect-warm and comforting on a cold day like today!

      Reply
      • Richa

        November 12, 2017 at 12:26 pm

        Awesome! hmm maybe the coconut milk brand? or maybe personal taste. Yes, you can easily sub almond milk or cashew milk for creamier in this.

        Reply
    47. Janice

      November 12, 2017 at 4:00 am

      looks great! How long would it take in the instant pot????

      Reply
      • Richa

        November 12, 2017 at 11:21 am

        3 mins, then natural release, then mix in the spinach

        Reply
    48. Yesha

      November 11, 2017 at 7:50 am

      5 stars
      Looks great!! Can’t wait to try it today since its 18 degrees in DC.

      Reply
      • Linda

        September 09, 2019 at 3:45 pm

        5 stars
        This is a really good recipe. I have made it several times now and it never disappoints!

        Reply

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