Made with diced onion, peeled carrots, and warm curry, this Jamaican Style Vegan Chickpea Curry is the perfect healthy comfort food!
If you’ve been following me for even just a few months, you know how much I love to vacation in Jamaica. Frequently, when trying to transport myself back to the sandy beaches and delicious flavors, I’ll try my hand at food with a Jamaican flair, like my Vegan Chickpea Curry (Jamaican Style). To complete the experience, I sometimes finish my night with this fresh and fruity Caribbean Rum Punch Cocktail. If you’d also like to imagine you’re in a more relaxing place, give it a try yourself!
Ingredients
- Coconut oil: I like to cook my vegetables in coconut oil for this dish.
- Onion: A sweet onion or white onion is great to bring flavor and balance to this curry.
- Carrot: Hearty and sweet, as well as a great source of vitamin C and other nutrients.
- Scotch bonnet pepper: Slightly hotter than a habanero pepper, it really brings the heat to this curry.
- Curry powder: Use your favorite Jamaican curry powder, usually a mix of coriander, allspice, cumin, black pepper, turmeric, ginger, and scotch bonnet.
- Vegetable broth: Keeping this dish vegan, I use vegetable broth for the base. If you aren’t worried about keeping it strictly vegan, you could also use chicken broth.
- Chickpeas: Also known as garbanzo beans, chickpeas are high in protein and fiber to help keep you full and satisfied
How to Make Vegan Chickpea Curry (Jamaican Style)
Start your vegan chickpea curry by dicing your onion and chopping your carrot.
Next, in a deep skillet, warm the coconut oil and sauté the veggies with a pinch of salt and pepper. Then add the scotch bonnet.
Add the canned chickpeas and vegetable broth, along with the curry powder.
Bring to a boil, then simmer for about 30 minutes.
Serve along a side of rice or garnished with fresh scallions or cilantro, and enjoy your Vegan Chickpea Curry (Jamaican Style)!
Easy Substitutions
- Switch the veggies. Any vegetables you have on hand will work in this recipe.
- Make it creamier. If you like a creamier curry, you can add coconut milk! It’ll help cut through some of the spice, too.
Helpful Tips
- Using dried chickpeas. If you aren’t using canned chickpeas, I find the best method to cook dry chickpeas is to submerge them in water overnight before using. However, if you’re looking for a faster method, you can also use a quick boil method. To do so, place the chickpeas in a pot and cover with water. Then, bring them to a boil, turn off the heat, cover them, and leave them to sit for at least 30 minutes before use.
- Manage the heat. The seeds and pith of the pepper bring most of the heat, so removing as much of that as possible can help you reduce the level of spiciness in this curry.
Frequently Asked Questions
What’s the difference between Indian and Jamaican curry?
How long should you soak chickpeas?
How do you store leftover chickpea curry?
More Vegan Dishes
- Vegan Stuffed Mushrooms
- Smashed Chickpea Salad with Dill
- Cauliflower Tacos with Chipotle Tahini Sauce
- Grilled Rosemary Sweet Potato Fries
- Roasted Butternut Squash Soup
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If you’ve never made curry at home, you won’t believe how easy this Vegan Chickpea Curry is to make.
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Vegan Chickpea Curry (Jamaican Style)?
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Vegan Chickpea Curry (Jamaican Style)
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion (diced)
- 1 large carrot (peeled and diced)
- 1 Scotch bonnet pepper (minced, optional )
- 2 tablespoons curry powder
- salt and pepper (to taste)
- 1 ½ cups vegetable broth (or chicken broth)
- 2 cups cooked chickpeas (either canned or cooked from dried)
- minced scallions and cilantro (optional garnish)
Instructions
- Heat coconut oil in a deep skillet over medium high heat. Add onions and carrots plus a pinch of salt and pepper. Cook until tender, about 7-9 minutes, stirring frequently.
- Add Scotch bonnet and curry powder to the pan and stir until aromatic, about 30 seconds. Stir in vegetable broth and chickpeas. Bring to a boil then reduce to low and simmer for 30 minutes. Check for seasoning and add additional salt and pepper to taste before serving. Garnish with scallions or cilantro if you wish.
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