Quick Vegan Jamaican Chickpea Curry (Print version)
A 25-minute vegan Jamaican chickpea curry with coconut milk, tender vegetables, and a warm, golden curry sauce.
# Ingredients:
For the curry base
01 -
1 tablespoon neutral oil
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 tablespoon fresh ginger, minced
05 -
2 scallions, thinly sliced, plus more for serving
06 -
1/4 to 1/2 Scotch bonnet pepper, finely minced, or to taste
07 -
2 tablespoons Jamaican curry powder
08 -
1/2 teaspoon ground turmeric
09 -
1/2 teaspoon ground allspice
10 -
3 sprigs fresh thyme, or 1 teaspoon dried thyme
For the vegetables and sauce
11 -
1 small potato, cut into 1/2-inch cubes
12 -
1 medium carrot, thinly sliced
13 -
1 medium tomato, diced
14 -
1 cup (240 ml) low-sodium vegetable broth
15 -
1 cup (240 ml) full-fat canned coconut milk
16 -
2 cans (15 oz each) chickpeas, drained and rinsed
17 -
1 cup (100 g) cauliflower florets, small
18 -
1 cup (90 g) broccoli florets, small
19 -
3/4 teaspoon fine salt, plus more to taste
20 -
1/4 teaspoon black pepper
21 -
1 tablespoon fresh lime juice
22 -
Cooked rice or roti, for serving
# Instructions:
01 -
Heat the oil in a Dutch oven or deep skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic, ginger, scallions, and Scotch bonnet and cook for 1 minute.
02 -
Add the Jamaican curry powder, turmeric, allspice, and thyme. Stir constantly for 30-45 seconds until the spices darken slightly and smell fragrant.
03 -
Add the potato, carrot, tomato, vegetable broth, and coconut milk. Bring to a simmer and cook for 7-8 minutes, stirring occasionally, until the potato is just starting to soften.
04 -
Stir in the chickpeas, cauliflower, broccoli, salt, and black pepper. Simmer for 6-8 minutes until the vegetables are fork-tender and the chickpeas are hot.
05 -
Remove the thyme stems if using fresh thyme. Stir in the lime juice, taste, and adjust salt or heat. Rest for 5 minutes, then serve with rice or roti and extra scallions.
# Good to know:
01 -
Use full-fat coconut milk for the creamiest sauce.
02 -
Cut potato and carrot small so the curry cooks in about 25 minutes.
03 -
Leftovers thicken after chilling. Loosen with broth or water when reheating.