Name: Vegan Jamaican Chickpea Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Jamaican
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas); 1 can (14 oz) coconut milk; 1 medium onion, diced; 3 garlic cloves, minced; 1-inch piece ginger, grated; 1 scotch bonnet pepper (or substitute with milder chili), finely chopped; 1 bell pepper, diced; 2 tomatoes, chopped; 1 medium carrot, sliced; 1 medium potato, diced; 2 cups vegetable broth; 1 tbsp curry powder; 1/2 tsp ground allspice; 1 tsp dried thyme; 1/2 tsp turmeric; 1/2 tsp paprika; 1 tsp salt (or to taste); 1/2 tsp black pepper; 2 scallions, chopped; 1 tbsp lime juice; Fresh cilantro, for garnish; 1 tbsp coconut oil (or any cooking oil)

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Short Description

Vegan Jamaican Chickpea Curry is a hearty, flavorful dish that brings together the bold spices of Caribbean cuisine with the wholesome goodness of plant-based ingredients. This vibrant curry is rich in aromatic seasonings like allspice, thyme, and scotch bonnet peppers, creating a perfect balance of heat, sweetness, and creaminess. Packed with protein-rich chickpeas and coconut milk, this dish is satisfying and comforting while being completely dairy-free and gluten-free.

Why You’ll Love This Recipe

Flavorful and Spicy – Infused with traditional Jamaican spices, this curry delivers a bold and delicious taste.
Healthy and Nutritious – Loaded with plant-based protein from chickpeas and fiber from vegetables.
Dairy-Free and Gluten-Free – A perfect dish for those with dietary restrictions.
Quick and Easy to Make – Ready in under an hour with simple ingredients.
Great for Meal Prep – Stores well and tastes even better the next day.

Ingredients

chickpeas (cooked or canned)
coconut milk
onion
garlic cloves
ginger
scotch bonnet pepper (or substitute with milder chili)
bell peppers
tomatoes
carrot
potato
vegetable broth
curry powder
ground allspice
dried thyme
turmeric
paprika
salt
black pepper
scallions
lime juice
fresh cilantro (for garnish)
coconut oil (or any cooking oil)

Directions

Sauté the Aromatics – Heat coconut oil in a large pot over medium heat. Add chopped onions, garlic, and ginger, and sauté until fragrant.
Add the Spices – Stir in curry powder, ground allspice, turmeric, paprika, and dried thyme. Cook for a minute to release their flavors.
Incorporate Vegetables – Add chopped scotch bonnet pepper, bell peppers, carrots, potatoes, and tomatoes. Stir well to coat with spices.
Simmer with Liquids – Pour in coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle boil.
Add Chickpeas – Mix in the cooked chickpeas and reduce the heat to low. Let it simmer for about 25-30 minutes, stirring occasionally.
Adjust Seasoning – Taste and add salt, black pepper, and lime juice as needed.
Finish and Serve – Garnish with chopped scallions and fresh cilantro before serving hot over rice or with roti.

Variations

Mild Version – Use a milder chili instead of scotch bonnet for less heat.
Extra Creamy – Add an extra half-cup of coconut milk for a richer texture.
Leafy Greens Addition – Stir in spinach or kale in the last few minutes of cooking for extra nutrients.
Protein Boost – Add tofu or tempeh for an even higher protein content.
Root Vegetable Swap – Substitute potatoes with sweet potatoes or cassava for a different twist.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze for up to 3 months in a freezer-safe container.
Reheating: Reheat on the stovetop over medium heat or in the microwave until heated through. Add a splash of water or coconut milk if needed.

FAQs

How spicy is this curry?

It has a moderate to high level of heat due to the scotch bonnet pepper, but you can adjust the spice by using a milder chili or reducing the amount used.

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them beforehand. Soak overnight and cook until tender before using in the recipe.

What can I serve with this curry?

It pairs well with rice (white, brown, or coconut rice), quinoa, or flatbreads like roti or naan.

Can I make this oil-free?

Yes, simply sauté the aromatics in a splash of vegetable broth instead of oil.

How can I thicken the curry?

Let it simmer longer, mash a few chickpeas, or add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).

Can I add other vegetables?

Absolutely! Try adding zucchini, eggplant, or green beans for more variety.

Will the curry taste better the next day?

Yes! The flavors deepen overnight, making it even more delicious when reheated.

Is this recipe kid-friendly?

If making for kids, reduce or omit the scotch bonnet and use milder spices.

Can I cook this in a slow cooker?

Yes, cook on low for 6-8 hours or high for 3-4 hours.

Can I use light coconut milk?

Yes, but it will be less creamy. Full-fat coconut milk gives the best texture and flavor.

Conclusion

Vegan Jamaican Chickpea Curry is a delicious, satisfying, and nutritious dish that brings the vibrant flavors of the Caribbean to your table. Whether you’re looking for a quick weeknight meal or a dish that gets better with time, this curry is a must-try. Serve it with rice, roti, or your favorite sides and enjoy the bold, comforting taste of this plant-based delight!

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