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Vegan Jamaican Chickpea Curry

Vegan Jamaican Chickpea Curry
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Vegan Jamaican Chickpea Curry is a vibrant, flavorful, and totally plant-based dish that combines hearty chickpeas with bold Jamaican spices for a comforting, spicy meal bursting with authentic Caribbean flair. Perfect for any occasion, this curry delivers rich layers of flavor with simple ingredients and can be customized to suit your taste and dietary preferences.

Ingredients

Scale

Main Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch piece of fresh ginger, minced
  • 2 tablespoons Jamaican curry powder
  • 1 whole Scotch bonnet pepper (or chopped, optional)
  • 1 can (13.5 oz) coconut milk (full-fat recommended)
  • 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground allspice
  • 1 cup vegetable broth
  • 2 tablespoons cooking oil (vegetable or coconut oil)
  • Salt and black pepper, to taste

Optional Variations

  • 1 cup spinach, bell peppers, or diced sweet potatoes (for extra veggies)
  • 1 cup firm tofu or tempeh cubes (for added protein)
  • 1–2 tablespoons cashew cream (for creamier curry)
  • Serve with quinoa, brown rice, coconut-infused basmati, or steamed greens

Instructions

  1. Prepare the aromatics: Finely dice the onion and mince the garlic and ginger. Heat oil in a pot over medium heat and sauté the onion, garlic, and ginger until softened, fragrant, and slightly golden.
  2. Toast the spices: Add Jamaican curry powder, fresh thyme, and ground allspice to the pot. Stir constantly to toast the spices gently, releasing their full flavor without burning.
  3. Build the curry base: Pour in the diced tomatoes and coconut milk. Stir everything together and begin to simmer gently. Add vegetable broth to create a smooth, creamy sauce.
  4. Add chickpeas and heat: Add the drained and rinsed chickpeas to the pot. Incorporate the whole or chopped Scotch bonnet pepper depending on your desired heat level. Let the curry simmer until the chickpeas are tender and infused with the spices.
  5. Adjust seasoning and finish: Season with salt and pepper to taste. Remove the Scotch bonnet pepper before serving unless you prefer a spicier dish. Garnish with fresh herbs or a squeeze of lime if desired and serve warm.

Notes

  • Toast your curry powder carefully to deepen flavor—do not rush this step.
  • Adjust heat by using whole Scotch bonnet peppers for mild spice or diced for stronger heat.
  • Fresh ginger, garlic, and herbs significantly enhance flavor authenticity.
  • Simmer the curry gently to blend flavors well and prevent the coconut milk from curdling.
  • Allow the curry to rest off heat for a few minutes for flavors to meld fully before serving.
  • This curry stores well in the refrigerator for up to 4 days and freezes up to 3 months.
  • Reheat gently and add a splash of vegetable broth or coconut milk if the sauce thickens too much.

Nutrition

Keywords: vegan curry, chickpea curry, Jamaican curry, plant-based, gluten free, Caribbean cuisine, spicy vegan dinner

Find it online: https://eazyum.com/vegan-jamaican-chickpea-curry/