Description
A flavorful and hearty Vegan Jamaican Chickpea Curry made with coconut milk, aromatic spices, and fresh herbs. This easy, gluten-free, and protein-packed dish is perfect for a comforting meal. Serve with rice or roti for a delicious Caribbean-inspired dinner!
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 bell pepper, diced
- 2 tomatoes, diced
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp Jamaican curry powder
- 1/2 tsp allspice
- 1 tsp thyme
- 1 Scotch bonnet pepper, finely chopped (optional)
- 2 green onions, sliced
- 1 tbsp lime juice
- Salt and black pepper to taste
- 2 tbsp cooking oil
Instructions
- Prepare the Ingredients: Finely chop the onion, garlic, and ginger. Dice the bell peppers and tomatoes. If using Scotch bonnet pepper, finely chop it.
- Sauté Aromatics: Heat cooking oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and translucent.
- Add Spices: Stir in the Jamaican curry powder and allspice, toasting for about a minute to enhance their flavors.
- Incorporate Vegetables: Add the bell peppers, tomatoes, and Scotch bonnet pepper (if using). Stir well and cook for a few minutes until softened.
- Simmer the Curry: Pour in the coconut milk and vegetable broth, stirring to combine. Add the chickpeas, thyme, and green onions.
- Cook Until Tender: Reduce heat to low and let the curry simmer for about 20-25 minutes, allowing flavors to meld.
- Season to Taste: Adjust seasoning with salt, black pepper, and a squeeze of lime juice.
- Serve and Enjoy: Garnish with fresh green onions and serve over steamed rice, roti, or with your favorite side.
Notes
- Spice Level Adjustment: Use more or less Scotch bonnet pepper, or substitute with milder peppers like jalapeño.
- Vegetable Additions: Add carrots, spinach, or sweet potatoes for extra nutrition.
- Protein Boost: Include tofu or lentils for additional plant-based protein.
- Coconut-Free Option: Substitute coconut milk with cashew cream or almond milk.
- Lower Carb Version: Serve over cauliflower rice instead of traditional rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican, Caribbean
Keywords: Vegan Jamaican curry, chickpea curry, Caribbean curry, plant-based dinner, gluten-free curry