Save now, cook later.
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!
Servings: 6 servings
Ingredients
- 2 tablespoons avocado oil or. extra virgin olive oil or coconut oil
- 2 tablespoons Jamaican curry powder or regular curry powder
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 Scotch bonnet pepper diced, optional
- 2 tablespoons fresh ginger minced
- 1 ½ teaspoons sea salt or kosher salt
- 3 cups cooked chickpeas or two 14-oz cans, drained and rinsed
- 4 small gold potatoes (about ¾ lb) cubed (peeling optional)
- 2 small carrots (about ¼ lb) chopped
- 1 15-oz can full-fat coconut milk
- 1 ½ cups water
- 2 teaspoons vegetable Better Than Bouillon paste or, swap 1 1/2 cups vegetable broth for the water and bouillon paste
- 1 pinch dried thyme
- 1 green onion green parts only, sliced for garnish
- chopped fresh cilantro for garnish
Instructions
- Warm the oil in a large, deep skillet over medium heat. Add the curry powder and toast (bloom) for about 20 seconds.
- 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.
- Add the chickpeas, potatoes, carrots, coconut milk, water, bouillon paste, thyme, and the remaining 1 teaspoon salt. Stir to combine.
- Bring the curry to a simmer, then cover and cook for about 20 minutes, or until the potatoes and carrots are tender.
- Season to taste with additional salt and pepper.
- Serve over brown rice or with vegan naan. Garnish with sliced green onion and cilantro.
Video
Notes
Storage Directions
- Refrigerating: Leftover keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, transfer the Jamaican chickpea curry to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator.
- Reheating: Warm leftovers in a saucepan over medium-low heat for 3-5 minutes, or in the microwave on gentle heat for 1-2 minutes.
- Prep the Ingredients in Advance: Once you start cooking, things move quickly. For the smoothest process, measure the ingredients and chop the vegetables and aromatics beforehand.
- Bloom the Spices: Toasting the curry powder in hot oil opens up its flavor, bringing it to life. It only takes about 20 seconds to bloom.
- Adjust the Heat and Seasonings to Taste: For spice lovers, add a diced Scotch bonnet pepper to the aromatics. For milder palates, omit it and/or use a milder Jamaican curry blend or traditional curry powder. Always season the curry to taste with salt and pepper before serving; proper seasoning makes the flavors shine.
- Simmer Covered: This helps the curry cook more evenly and quickly while developing a rich, flavorful sauce.
Nutrition
Calories: 292kcal | Carbohydrates: 49g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 39mg | Potassium: 869mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3479IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 4mg