Description
This Jamaican-Style Vegan Chickpea Curry is a creamy, perfectly spiced one-pot meal that comes together in less than 30 minutes. Made with chickpeas, coconut milk, aromatic spices, vegetables, and Scotch bonnet pepper, it is a flavorful, budget-friendly vegan dinner.
Ingredients
- 2 tablespoons oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 spring onions, chopped
- 2 tablespoons curry powder
- 1 teaspoon ground paprika
- 2 sprigs fresh thyme, or 1 teaspoon dried thyme
- 1 medium tomato, chopped
- 1 medium carrot, diced
- 30 ounces chickpeas, or 3 cups cooked
- 14 ounces coconut milk, or 1 1/2 cups
- 1/2 cup water
- 6 allspice berries, optional
- 1/4 teaspoon ground allspice, or 1 whole Scotch bonnet pepper
- 3/4 teaspoon salt, or to taste
Instructions
- Heat oil in a large pot over medium heat. Add the onions and cook until soft, about 2-3 minutes.
- Stir in the garlic, ginger, and spring onions and cook for another minute.
- Add the curry powder, paprika, and thyme. Cook, stirring, until fragrant, about 2 minutes.
- Add the tomato, carrot, and chickpeas and stir to coat with the spices.
- Add the coconut milk, water, and allspice berries. Bring to a boil, then reduce to a simmer for 10-15 minutes, or until the desired thickness is reached. Use the back of a fork to mash some of the chickpeas for a thicker curry.
- Season with salt and pepper to taste.
Notes
- For a thicker curry, mash some of the chickpeas with the back of a fork while the curry simmers.
- Scotch bonnet pepper is optional but adds authentic Jamaican heat and flavor.
- Fresh thyme can be replaced with dried thyme.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Entrée, Main Course
- Method: Stove Top
- Cuisine: Jamaican