This Floribbean curried lentil and sweet potato stew is my way of bringing Caribbean soul to a clean, plant-based bowl. It’s slow-simmered, spice-forward, and built with intention—proof that vegan food can still hit deep and eat like comfort.Creamy coconut milk, tender lentils, sweet potatoes, and warm curry spices come together with just enough scotch bonnet heat to keep it honest. I break the full process down step by step in the YouTube episode below so you can run this confidently in your own kitchen.
1 whole Scotch bonnet or habanero (pierced, optional but recommended)
Finish
Juice of 1 lime
1–2 tbsp coconut sugar or agave (optional balance)
Chopped cilantro or parsley
Extra sliced scallions
Ingredient Notes & Substitutions
Lentils: Green or brown lentils work best for structure. Red lentils will soften more and give a thicker, almost creamy texture.Coconut Milk: Full-fat coconut milk gives the stew its richness. Light coconut milk can be used, but the flavor won’t be as deep.Scotch Bonnet: Pierced for flavor, not heat. Habanero is the closest substitute, or leave it out and use a small pinch of cayenne.Sweet Potatoes: Orange sweet potatoes add natural sweetness and color. Cut them evenly so they stay intact while simmering.
Directions
Build the Flavor Base Heat coconut oil over medium heat. Sauté onions and bell peppers 4–5 minutes until soft and glossy. Add garlic, ginger, and scallion whites; cook 30 seconds.
Bloom the Spices (Key Floribbean Step) Stir in all spices + tomato paste. Cook 1–2 minutes until fragrant and slightly darkened—this unlocks depth.
Create the Stew Add lentils, sweet potatoes, coconut milk, broth, thyme, and Scotch bonnet. Stir well, bring to a gentle boil, then reduce to a simmer.
Simmer & Develop Cover and simmer 30–35 minutes, stirring occasionally, until lentils are tender and stew thickens naturally.
Finish Like a Pro Remove thyme and Scotch bonnet. Stir in lime juice, coconut sugar (if using), and adjust salt/heat. Garnish with herbs and scallion greens.
Serve with Steamed Rice, Tortilla or Naan
Chef Winston’s Tips
Bloom your spices: Add the curry powder and spices directly to the sautéed onions and peppers to wake them up before adding any liquid. This is where the flavor starts.
Rinse dry lentils well: Always rinse lentils at least twice to remove debris or tiny stones before cooking.
Pierce, don’t chop, the scotch bonnet: Lightly piercing the pepper releases flavor without making the stew overly spicy.
Cut sweet potatoes evenly: Larger, even cuts help the sweet potatoes stay intact and not break down while simmering.
Control the texture: This is a stew, not a soup. Add more stock only if needed to loosen it, but keep it thick and hearty.
Wow that was odd. I just wrote an incredibly long comment but after I clicked
submit my comment didn’t show up. Grrrr… well I’m not writing all that over
again. Anyways, just wanted to say excellent blog!
Hello- We are working out the kinks in on the site, as it a new and we are constantly improving it…
Please dont let that discourage you from making future comments.
2 Responses
Wow that was odd. I just wrote an incredibly long comment but after I clicked
submit my comment didn’t show up. Grrrr… well I’m not writing all that over
again. Anyways, just wanted to say excellent blog!
Hello- We are working out the kinks in on the site, as it a new and we are constantly improving it…
Please dont let that discourage you from making future comments.
Thank you for the comment! Cheers!!
Chef Winston