How to Create Perfect Jamaican Chickpea Curry

Aromatic Foundation

Build complex flavor base by properly sautéing onion, garlic, ginger, and hot pepper.

Spice Development

Toast Jamaican curry powder and spices to unlock their full aromatic potential and deepen flavor.

Vegetable Integration

Add vegetables in proper sequence to ensure each achieves ideal texture and flavor absorption.

Sauce Balance

Create perfect harmony between coconut creaminess, tomato acidity, and spice heat for authentic taste.

Baking Tips

Authentic Jamaican curry powder is key to this recipe - look for brands that include turmeric, coriander, fenugreek, and mustard seeds.

Handle scotch bonnet peppers with care - they're extremely hot. Consider wearing gloves when cutting them, and adjust the amount based on your heat preference.

For an even creamier texture, blend 1/2 cup of the chickpeas with some coconut milk and add this mixture back to the curry.

Allow the curry to rest for at least 5 minutes before serving - the flavors will continue to develop and meld together.

For additional authenticity, serve with Jamaican rice and peas (rice cooked with kidney beans, coconut milk, and spices).

This curry tastes even better the next day after the flavors have had time to develop further.

For additional texture, add 1 cup of fresh or frozen green peas during the last 5 minutes of cooking.

If you can't find scotch bonnet peppers, habaneros make the closest substitute, or use 1-2 teaspoons of hot sauce.

For a lower-carb option, serve over cauliflower rice instead of traditional rice.

Vegan Jamaican Chickpea Curry

Name: Vegan Jamaican Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jamaican, Caribbean, Vegan
Ingredients: 2 tablespoons coconut oil; 1 large onion, diced; 4 cloves garlic, minced; 2 tablespoons fresh ginger, grated; 1 scotch bonnet pepper, seeded and minced (use less for milder heat); 1 red bell pepper, chopped; 2 medium carrots, diced; 2 stalks celery, chopped; 3 sprigs fresh thyme or 1 teaspoon dried thyme; 2 tablespoons Jamaican curry powder; 1 teaspoon ground allspice; 1/2 teaspoon ground cumin; 1/4 teaspoon cinnamon; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 can (14 oz) diced tomatoes; 1 can (14 oz) coconut milk (full-fat recommended); 1 cup vegetable broth; 2 tablespoons tomato paste; 1 medium sweet potato, peeled and cubed (about 2 cups); 1 tablespoon brown sugar or coconut sugar; 1 tablespoon lime juice; 1 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 2 cups fresh spinach or callaloo (if available); For serving:; 4 cups cooked rice (preferably Jamaican rice and peas if available); Fresh cilantro or parsley, chopped; Sliced green onions; Lime wedges; Sliced avocado (optional)

This vibrant Jamaican-inspired chickpea curry combines protein-rich chickpeas with a colorful array of vegetables simmered in a fragrant coconut curry sauce. Infused with traditional Jamaican spices and scotch bonnet heat, this hearty plant-based dish delivers authentic Caribbean flavors while remaining completely vegan. The rich, aromatic sauce pairs perfectly with rice, creating a satisfying meal that's as nourishing as it is flavorful. Easy to prepare yet impressive in taste, this curry is perfect for introducing Caribbean cuisine into your plant-based repertoire.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

2 tablespoons coconut oil

1 large onion, diced

4 cloves garlic, minced

2 tablespoons fresh ginger, grated

1 scotch bonnet pepper, seeded and minced (use less for milder heat)

1 red bell pepper, chopped

2 medium carrots, diced

2 stalks celery, chopped

3 sprigs fresh thyme or 1 teaspoon dried thyme

2 tablespoons Jamaican curry powder

1 teaspoon ground allspice

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes

1 can (14 oz) coconut milk (full-fat recommended)

1 cup vegetable broth

2 tablespoons tomato paste

1 medium sweet potato, peeled and cubed (about 2 cups)

1 tablespoon brown sugar or coconut sugar

1 tablespoon lime juice

1 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 cups fresh spinach or callaloo (if available)

For serving:

4 cups cooked rice (preferably Jamaican rice and peas if available)

Fresh cilantro or parsley, chopped

Sliced green onions

Lime wedges

Sliced avocado (optional)

Fried plantains (optional)

Instructions

Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.

Add diced onion and cook until translucent, about 3-4 minutes.

Add minced garlic, grated ginger, and scotch bonnet pepper. Sauté for 1 minute until fragrant.

Add bell pepper, carrots, and celery. Cook for 3-4 minutes until vegetables begin to soften.

Add Jamaican curry powder, allspice, cumin, cinnamon, and fresh thyme. Stir continuously for 1 minute to toast the spices and prevent burning.

Pour in the diced tomatoes, coconut milk, vegetable broth, and tomato paste. Stir to combine.

Add drained chickpeas and cubed sweet potato. Bring the mixture to a simmer.

Cover and cook on medium-low heat for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender.

Stir in brown sugar, lime juice, salt, and black pepper. Taste and adjust seasonings if needed.

Add spinach or callaloo and cook for another 2-3 minutes until wilted.

Remove thyme sprigs if used.

Let the curry rest for 5 minutes before serving to allow flavors to meld further.

Serve hot over rice, garnished with fresh cilantro or parsley, green onions, and lime wedges.

Vegan Jamaican Chickpea Curry

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Jamaican Chickpea Curry

Vegan Jamaican Chickpea Curry

Ingredients

Instructions