Description
A flavorful and comforting Jamaican-Style Vegan Chickpea Curry packed with warming spices, fresh vegetables, and creamy coconut milk. This hearty curry is perfect for a nourishing weeknight dinner or meal prep, combining the richness of traditional Caribbean spices with plant-based protein from chickpeas.
Ingredients
Spices and Seasonings
- 2 tablespoons coconut oil
- 2 tablespoons curry powder
- 1 teaspoon ground paprika
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 6 allspice berries (optional)
- 1/4 teaspoon cayenne pepper or 1 whole Scotch Bonnet pepper
- 3/4 teaspoon salt, or to taste
Vegetables
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 spring onions, chopped
- 1 medium tomato, chopped
- 1 medium carrot, diced
Other Ingredients
- 30 oz chickpeas (or 3 cups cooked chickpeas)
- 14 oz coconut milk (or 1 1/2 cups vegetable broth)
- 1/2 cup water
Instructions
- Heat the Oil and Cook Onions: Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 2-3 minutes.
- Add Aromatics: Stir in the minced garlic, freshly grated ginger, and chopped spring onions. Cook for an additional minute to release their flavors.
- Toast the Spices: Add 2 tablespoons of curry powder, 1 teaspoon of ground paprika, and the thyme sprigs or dried thyme. Stir continuously and cook until the spices are fragrant, about 2 minutes, ensuring the spices do not burn.
- Add Vegetables and Chickpeas: Stir in the chopped tomato, diced carrot, and chickpeas. Mix thoroughly to coat the chickpeas and vegetables evenly with the spices.
- Add Liquids and Simmer: Pour in the coconut milk, 1/2 cup of water, and add the allspice berries if using. Bring the mixture to a boil, then reduce the heat to let it simmer. Cook for 10-15 minutes, stirring occasionally, until the curry thickens to your desired consistency. For added texture, mash some of the chickpeas gently with the back of a fork.
- Season and Serve: Season the curry with 3/4 teaspoon salt and cayenne pepper or Scotch Bonnet pepper to taste. Adjust seasoning as needed. Remove thyme sprigs and allspice berries before serving if desired.
Notes
- You can substitute chickpeas with other legumes like lentils for variety.
- Adjust the heat level by using less or more cayenne pepper or Scotch Bonnet pepper.
- This dish pairs well with steamed rice or flatbreads like roti.
- For a thicker curry, simmer longer to reduce the liquid or mash more chickpeas.
- If you prefer a gluten-free option, ensure all spices and broth used are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
