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Jamaican Chickpea Curry
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sweetpotatosoul.com

Jamaican Chickpea Curry

Attention curry lovers: no repertoire is complete without this Jamaican Curry with Chickpeas! Spicy, deeply flavored, and plant-based, it comes together in just a few simple steps and celebrates bold island flavors. Adjust the heat to your liking and serve the Jamaican chickpea curry with brown rice, quinoa, vegan naan, or roti for a healthy, comforting meal anytime!

Prep

15 min

Cook

30 min

Total

45 min

Serves

6

Instructions

  1. 01

    Warm the oil in a large, deep skillet over medium heat. Add the curry powder and toast (bloom) for about 20 seconds.

  2. 02

    Add the onion, garlic, Scotch bonnet pepper (if using), ginger, and ½ teaspoon of the salt. Stir well and sauté for 3–5 minutes, until the onion is tender.

  3. 03

    Add the chickpeas, potatoes, carrots, coconut milk, water, bouillon paste, thyme, and the remaining 1 teaspoon salt. Stir to combine.

  4. 04

    Bring the curry to a simmer, then cover and cook for about 20 minutes, or until the potatoes and carrots are tender.

  5. 05

    Season to taste with additional salt and pepper.

  6. 06

    Serve over brown rice or with vegan naan. Garnish with sliced green onion and cilantro.

Nutrition

per serving · 1 serving

Calories
292
Protein
10g
Carbs
49g
Fat
7g
Fiber
10g
Sugar
7g
Sat. fat
1g
Sodium
39mg

Variations & swaps

Recipe Variations

  • This Caribbean chickpea curry is flexible and easy to adapt to your preferences:
  • Meaty: For a heartier, chicken-like consistency, add a can of drained, shredded jackfruit before simmering.
  • Swap the Beans: This curry is delicious with nearly any type of bean, from black-eyed peas to navy, black, or kidney beans.
  • Milder: To reduce the heat, omit the fresh Scotch bonnet pepper and/or make the curry powder from scratch without dried Scotch bonnet powder.
  • Extra Veggies: For added greens, stir in 3-4 cups of shopped baby spinach or kale in during the final few minutes of cooking. For a sweeter, earthier flavor, swap cubed butternut squash or sweet potato for all or part of the golden potatoes. For more texture, color, and sweetness, stir up to 1 1/2 cups of chopped bell peppers, green beans, or zucchini before simmering.
View original on sweetpotatosoul.com

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