This vegan Jamaican chickpea curry is the ultimate Caribbean comfort food: warm, rich, and packed with flavors. An easy one-pot recipe that is ready in 30 minutes.
If you love spice, this vegan Jamaican curry is right up your alley! Featuring chickpeas and vegetables simmered in a creamy broth; it is the perfect cold-weather meal that is comforting and hearty. Although excellent served with plain rice, I love pairing it with rice cooker basmati or chickpea pulao.
Compared to other curries on my website, like Indian tofu curry and tofu massaman curry, this Jamaican version is heavier on spices like turmeric and allspice. Hence, it has a distinct flavor profile that can be described as warm and subtly sweet.
💚Why you will love this recipe
- Rich, comforting, and bold in flavors
- A nutritious recipe that is packed with protein and fiber
- Easy to make and ready in 30 minutes
- A highly customizable recipe, so feel free to season to taste!
🧅What you will need
📃Ingredients notes and substitutions
- Chickpeas - Both canned or chickpeas cooked from scratch can be used. You will need a can or around 1.5 cups cooked chickpeas.
- Potatoes - I am using Russet, but any variety of potatoes will work in this recipe.
- Vegetables - feel free to use any vegetables you have on hand! Some veggies that work well in curries include bell peppers, mushrooms, and green beans.
- Coconut milk - Use coconut milk that comes in cans, like this Thai Kitchen’s coconut milk. Full-fat coconut milk works best, but you can also use light coconut milk for a lower-fat curry.
- Curry powder - I am using this Blue Mountain Jamaican curry powder. You could substitute it with regular curry powder but will need to add extra turmeric and allspice.
- Other seasonings - such as turmeric and allspice, are commonly added to Jamaican curry. You may also use other seasonings, such as adobo seasoning or Jamaican all-purpose seasoning.
- Scotch Bonnet pepper (not shown, optional) - Add extra spiciness and a hint of fruitiness to the curry. You can substitute it with milder jalapeno, but you might need to add some hot sauce to compensate.
- Hot sauce (not shown, optional) - If you love heat, add a few drops of hot sauce or to taste.
🔪How to make
- Step 1: Heat a 5-6qt Dutch oven/soup pot. Add in onion and saute until translucent.
- Step 2: Next, stir in garlic, ginger, scotch bonnet pepper, curry powder, turmeric, and allspice. Fry for a minute.
- Step 3: Pour in coconut milk and vegetable broth. Bring mixture to a simmer, then add potato, carrot, and tomato.
- Step 4: Cook for 3-4 minutes before adding in the rest of the veggies along with chickpeas. Cook until veggies are fork-tender. Taste and add more seasonings if needed. Add some hot sauce and serve your Jamaican chickpea curry while warm.
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✔Helpful tips and recipe variations
- Adjust the consistency of your curry - If it is too thick, add more broth. If your curry is too thin, simmer for a couple more minutes to thicken.
- Customize the seasonings and spice levels - You can easily make your curry more/less spicy by adjusting the amount of hot sauce added. For an even milder curry, omit the Scotch Bonnet pepper. Other seasonings commonly added to Jamaican curry include garlic powder, fresh herbs, and Jamaican all-purpose seasoning.
- Switch the vegetables - Feel free to use other vegetables you have on hand. Green beans, cabbage, mushrooms, and bell peppers are some veggies that work great in curries.
- Bump up the protein - I recommend adding chunks of vegan chicken breast, Instant Pot seitan, or extra-firm tofu.
🍚How to serve
This vegan Jamaican curry is great served over cooked rice, readily soaking up all the delicious sauce. Although unconventional, you can also serve curry over cooked wheat or rice noodles.
Flatbreads, naans, paratha, and roti are great options too!
Refreshing vegetable sides such as a simple chopped salad or tomato corn salad pair great with this curry. If you do not like raw vegetables, check out my air fryer Portobello mushrooms instead.
❄️Storing leftovers
Fridge - Leftover Jamaican vegetable curry can be refrigerated for up to 5 days in an airtight container. Reheat it in the microwave or a pot before serving.
Freezer - This curry freezes beautifully and will last for 3 months. Divide them into individual portions using freezer containers before freezing.
❔Commonly asked questions
Traditionally, Indian curry is made by combining various fresh ingredients and dried spices, resulting in a complex flavor profile. The type and proportion of spices included varies from dish to dish and cook to cook. Spice levels for Indian curry also differ based on the region and style.
On the other hand, Jamaican curry is made from Jamaican curry powder that is heavy on turmeric and allspice, giving it an earthy and warming flavor. Generally, it is milder and sweeter than most Indian curries.
This Jamaican chickpea curry is mild to moderately spicy. For a milder curry, omit the scotch bonnet pepper and hot sauce. To dial up the heat, simply add more hot sauce!
You can substitute Jamaican curry powder with regular curry powder. However, you will need to add extra turmeric and allspice.
You can easily thicken your vegan Jamaican curry by letting it simmer for a couple more minutes. Alternatively, you could add some cornstarch slurry to thicken. To make the slurry, combine 2 tablespoons of cornstarch with 2 tablespoons of water. Add slurry a tablespoon at a time or until it reaches the desired thickness.
📖 Recipe
Vegan Jamaican Chickpea Curry with Vegetables
Ingredients
- 1 medium onion diced
- 3 cloves garlic minced
- 1 Scotch Bonnet pepper chopped (or Jalapeno)
- 1-2 tablespoons Jamaican curry powder or regular curry powder (see notes)*
- 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
- hot sauce 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, Scotch Bonnet pepper, curry powder, turmeric, and allspice. Fry for a minute until fragrant.3 cloves garlic, 1-2 tablespoons Jamaican curry powder, 1 teaspoon minced ginger, 1 teapoon ground turmeric, 1 teaspoon all spice, 1 Scotch Bonnet pepper
- 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
- Remove from heat. Give it a taste and add salt and hot sauce to taste.hot sauce, salt
Notes
- Adjust the consistency of your curry - If it is too thick, add more broth. If your curry is too thin, simmer for a couple more minutes to thicken.
- Customize the seasonings and spice levels - You can easily make your curry more/less spicy by adjusting the amount of hot sauce added. For an even milder curry, omit the Scotch Bonnet pepper. Other seasonings commonly added to Jamaican curry include garlic powder, fresh herbs, and Jamaican all-purpose seasoning.
- Switch the vegetables - Feel free to use other vegetables you have on hand. Green beans, cabbage, mushrooms, and bell peppers are some veggies that work great in curries.
Save this recipe!
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Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
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.
Amelia Komorowska says
I don’t usually comment, but this turned out exactly how I was hoping it would and really satisfied the craving for Caribbean style curry! I added courgettes in place of cauliflower and broccoli. I’m sure I will make it again, thank you!!
Jim Mee Sha says
I am really happy to hear that!