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Vegan Jamaican Chickpea Curry

Vegan Jamaican Chickpea Curry
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Vegan Jamaican Chickpea Curry is a vibrant, wholesome dish combining fragrant Jamaican spices, creamy coconut milk, and hearty chickpeas. This easy-to-make and nutritious meal offers bold Caribbean flavors, perfect for quick weeknight dinners or meal prep. Rich in plant-based protein and fiber, it’s ideal for anyone seeking a flavorful vegan and gluten-free option.

Ingredients

Scale

Main Ingredients

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 can (13.5 oz) coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons Jamaican curry powder
  • 1 small scotch bonnet pepper, finely diced (optional and adjust to heat preference)
  • 2 sprigs fresh thyme, leaves removed and chopped
  • 2 medium tomatoes, chopped
  • 1 cup vegetable broth
  • Salt, to taste
  • Black pepper, to taste

Optional Garnishes

  • Fresh cilantro or parsley, chopped
  • Toasted coconut flakes
  • Lime juice squeeze
  • Sliced avocado
  • Plant-based yogurt (coconut-based)

Variation Ingredients (Optional)

  • 1 cup lentils (as chickpea substitute)
  • 1 medium sweet potato, peeled and cubed
  • Fresh spinach or kale, a handful
  • Cayenne pepper (for extra heat)
  • Vegan coconut yogurt (for stirring in at the end)

Instructions

  1. Prepare Aromatics: Finely chop onion, garlic, and fresh thyme. Sauté in a pan with a little oil over medium heat until soft and fragrant, forming the savory flavor base.
  2. Toast the Spices: Add Jamaican curry powder and diced scotch bonnet pepper to the aromatics. Stir constantly to toast the spices without burning, releasing warm, rich aromas.
  3. Incorporate Tomatoes and Broth: Pour in the chopped tomatoes and vegetable broth. Mix well and let simmer until a thick, flavorful sauce forms, balancing sweetness and spice.
  4. Add Chickpeas and Coconut Milk: Stir in the rinsed chickpeas and coconut milk. Reduce heat and simmer gently until curry thickens and flavors meld perfectly.
  5. Season and Finish: Season with salt and pepper to taste. Sprinkle chopped fresh cilantro or parsley on top if desired for a fresh, bright finish.

Notes

  • Use freshly ground or high-quality Jamaican curry powder for best flavor.
  • Adjust scotch bonnet pepper quantity gradually to balance heat to your preference.
  • Simmer gently to deepen flavors without reducing too much liquid.
  • Rinse canned chickpeas to remove excess sodium and improve texture.
  • Chop all aromatics ahead of time to speed up cooking.
  • This curry keeps well refrigerated for up to 4 days and freezes for up to 2 months.
  • Reheat gently on stove or microwave; add vegetable broth if too thick.

Nutrition

Keywords: vegan, Jamaican, chickpea, curry, coconut milk, gluten-free, plant-based, spicy, quick, easy

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