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.

Ingredients

Serves 6–8 Total Time: 55–60 minutes Prep Time: 15–20 minutes Cook Time: 35–40 minutes Base

• 2 tbsp coconut oil
• 1 large yellow onion, small dice
• 1 cup bell peppers (red & green), diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 scallions, sliced (white & green separated)

Spice Blend (Bloom This!)

• 2 tbsp curry powder (Caribbean-style preferred)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp allspice
• ½ tsp smoked paprika
• ¼ tsp cinnamon
• ¼–½ tsp cayenne (to taste)
• Salt & black pepper to taste

Stew

• 1½ cups dried brown or green lentils, rinsed
• 2 large sweet potatoes, peeled & ¾-inch dice
• 1 (13.5 oz) can full-fat coconut milk
• 3½–4 cups vegetable broth
• 1 tbsp tomato paste
• 1–2 sprigs fresh thyme
• 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

1. 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.
2. Bloom the Spices (Key Floribbean Step)
   Stir in all spices + tomato paste.
   Cook 1–2 minutes until fragrant and slightly darkened—this unlocks depth.
3. 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.
4. Simmer & Develop
   Cover and simmer 30–35 minutes, stirring occasionally, until lentils are tender and stew thickens naturally.
5. 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 

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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.