Description
A bold and flavorful Vegan Jamaican Chickpea Curry made with aromatic spices, coconut milk, and hearty chickpeas. This plant-based Caribbean dish is gluten-free, dairy-free, and perfect for a quick, nutritious meal.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course,dinner
- Method: Stovetop, simmering
- Cuisine: Jamaican, Caribbean
Keywords: Vegan Jamaican Curry, Chickpea Curry, Caribbean Vegan Recipe, Gluten-Free Curry, Spicy Vegan Stew