Vegan Jamaican Chickpea Curry (Print Version)

# Ingredients:

→ Base

01 - 1 medium onion, diced
02 - 3 cloves garlic, minced
03 - 1 Scotch Bonnet pepper, chopped (or Jalapeno)
04 - 1 teaspoon minced ginger

→ Spices

05 - 1-2 tablespoons Jamaican curry powder (or regular curry powder)
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon allspice
08 - Salt to taste
09 - Hot sauce to taste

→ Liquids

10 - 1½ cups vegetable broth
11 - ½ can coconut milk (about 7oz/200ml)

→ Vegetables

12 - 1 medium potato, cubed
13 - 1 tomato, diced
14 - 1 medium carrot, sliced
15 - 1 cup cauliflower florets
16 - 1 cup broccoli florets
17 - 1 can chickpeas (or 1½ cups/250g)

# Instructions:

01 - Heat neutral oil in Dutch oven over medium-high heat. Add onion and sauté for 2-3 minutes until translucent.
02 - Stir in garlic, ginger, Scotch Bonnet pepper, curry powder, turmeric, and allspice. Fry for 1 minute until fragrant.
03 - Pour in coconut milk and broth. Bring to simmer. Add potato, tomato, and carrot. Cook 3-4 minutes.
04 - Add cauliflower, broccoli, and chickpeas. Season with salt. Simmer 5-8 minutes until vegetables are fork-tender.
05 - Remove from heat. Adjust salt and add hot sauce to taste.

# Notes:

01 - Can substitute regular curry powder with extra turmeric and allspice
02 - Adjust liquid amount for desired consistency
03 - Can customize vegetables based on preference

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