This vegan Jamaican chickpea vegetable curry is creamy, filling, and packed with tons of flavors! A quick one-pot meal that is ready in 30 minutes. It is highly customizable, too.
Calling out all spice lovers, this recipe is for you! This Jamaican chickpea curry has a slightly different taste profile than your usual curry and is incredibly comforting to have. I especially love serving it with a side of freshly cooked rice.
💚Why you will love this recipe
- Bold, rich, and utterly delicious - Curry powder and other warming spices provide this Jamaican chickpea curry with tons of flavor and will leave you craving for more!
- Healthy and wholesome - This vegan Jamaican curry is packed full of nutritious veggies and protein-rich chickpeas, therefore will leave you feeling full and satisfied.
- An easy one-pot meal - You will be in and out of the kitchen in no time! Hence, this low-effort recipe makes a great weeknight dinner.
- Highly customizable - Most ingredients used in this recipe are swappable, and you can easily adjust this Jamaican chickpea curry to suit your taste.
🧅What you will need
📃Ingredients notes and substitutions
- Chickpeas - Both canned chickpeas or chickpeas cooked from scratch can be used to make this vegan Jamaican curry.
- Coconut milk - Make sure you are using the canned ones that are meant for cooking. I highly recommend using full-fat coconut milk, but you can use the light version to lower the calories of this curry.
- Curry powder - I am using regular curry powder in this recipe. However, if you can get your hands on the Jamaican version, feel free to use that instead.
🔪How to make
Here is a quick rundown of the processes involved in making Jamaican vegetable curry. The full detailed recipe will be in the recipe card at the bottom of this post.
Heat a 5-6qt Dutch oven/soup pot. Add in onion and saute until translucent. Next, stir in garlic, ginger, and all the spices. Fry for a minute.
Next, pour in coconut milk and vegetable broth. Bring mixture to a simmer, then add in potato, carrot, and tomato. Cook for 3-4 minutes before adding in the rest of the veggies along with chickpeas. Cook until veggies are fork-tender.
Give it a taste and add more seasonings, if desired. Your Jamaican chickpea curry is ready to be served!
✔Helpful tips
- Cut veggies into relatively equal-sized chunks to ensure that they are cooked simultaneously.
- Use a large enough pot to cook your Jamaican vegetable curry to prevent it from boiling over. A 5-6qt Dutch oven or soup pot should be sufficient.
- Feel free to adjust the amount of curry powder used to taste. This version is pretty mild, so add more for a bolder curry.
- If you like thick curries, reduce the broth used to ½-1 cup.
- Leftovers will last in the fridge for 3-4 days. Transfer it to a sealed container before keeping.
✨Variations
Veggies - You can replace vegetables used in this vegan Jamaican curry with whatever you have on hand. Some that work well in this recipe include cabbage, eggplant, long beans, green peas, or bell peppers. You can even use frozen vegetable mix to speed up the process.
Chickpeas - Not a fan of chickpeas? You can substitute it with other plant-based proteins like tofu, tempeh, or seitan chicken.
Coconut milk - You can use other kinds of plant-based milk instead. Almond milk, soy milk, and cashew milk are some great alternatives. Optionally, you can add a few drops of coconut extract. Or, you could simply skip it and use more vegetable broth in place.
Dial-up the heat - If you love spice, add a generous pinch of chili powder or a tiny amount of cayenne pepper to your Jamaican chickpea curry.
🍚How to serve
- Toppings - To give vegan Jamaican curry some extra crunch and flavor, top it with chopped fresh herbs like cilantro, parsley and green onion, red chili flakes, crushed peanuts, or slices of chilies.
- Rice - As mentioned above, plain old rice pairs exceptionally well with this dish! For a lower-carb option, you can use cauliflower or broccoli rice instead.
- Noodles - This Jamaican vegetable curry also goes well with cooked noodles. Some of my go-to include rice noodles or wheat noodles.
- Vegetables and side salads - Salad greens and other raw veggies perfectly balance out the richness of this curry.
❔Commonly asked questions
The spice level of this vegan Jamaican curry will hugely depend on how spicy your curry powder is. Generally speaking, this version is mildly spicy and tolerable by most.
The main difference between Jamaican and regular curry powder is that the Jamaican version is usually less spicy. In traditional Jamaican dishes, heat is generally added in the form of fresh chilies, hence the blend itself do not contain much heat.
Jamaican curry powder usually contains allspice, which is not found in the regular ones.
Both kinds of curry powder will work in this recipe, but do adjust the amount of spice used according to your preference.
🍲More vegan soups and stews
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📖 Recipe
Vegan Jamaican Chickpea Vegetable Curry
Ingredients
- 1 medium onion diced
- 3 cloves garlic minced
- 1-2 tablespoons curry powder *
- 1 teaspoon minced ginger
- 1 teapoon ground turmeric
- 1 teaspoon all spice
- 1 ½ cup vegetable broth
- ½ can coconut milk (about 7oz/200ml)
- 1 medium potato cubed
- 1 tomato diced
- 1 medium carrot sliced
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 can chickpeas or 1 ½ cups / 250g
- salt to taste
Instructions
- Heat up a tablespoon of neutral-tasting oil in a 5-6qt Dutch oven or soup pan over medium high heat. Once pot is heated, add in onion and saute for 2-3 minutes until translucent.1 medium onion
- Next, stir in garlic, ginger, and all the spices. Fry for a minute until fragrant.3 cloves garlic, 1-2 tablespoons curry powder, 1 teaspoon minced ginger, 1 teapoon ground turmeric, 1 teaspoon all spice
- Pour in coconut milk and vegetable broth. Bring mixture to a simmer, then add in potato, tomato, and carrot. Let it cook for 3-4 minutes.1 ½ cup vegetable broth, ½ can coconut milk, 1 medium potato, 1 tomato, 1 medium carrot
- Add in rest of the veggies along with the chickpeas. Season with salt. Simmer for another 5-8 minutes, or until veggies are fork-tender.1 cup cauliflower florets, 1 cup broccoli florets, 1 can chickpeas, salt
- Remove from heat. Give it a taste and add more salt, if needed.
Notes
- Cut veggies into relatively equal-sized chunks to ensure that they are cooked simultaneously.
- Use a large enough pot to cook your Jamaican vegetable curry to prevent it from boiling over. A 5-6qt Dutch oven or soup pot should be sufficient.
- Feel free to adjust the amount of curry powder used to taste. This version is pretty mild, so add more for a bolder curry.
- If you like thick curries, reduce the broth used to ½-1 cup.
- Leftovers will last in the fridge for 3-4 days. Transfer it to a sealed container before keeping.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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