Jamaican Chickpea Curry (Print Version)
# Ingredients:
→ Base
01 -
Dice up 1 medium-sized onion
02 -
Finely mince 3 garlic cloves
03 -
Chop 1 Scotch Bonnet pepper (or use Jalapeño)
04 -
Grate 1 teaspoon of fresh ginger
→ Spices
05 -
1-2 tablespoons of Jamaican curry powder (regular works too)
06 -
1 teaspoon of turmeric powder
07 -
1 teaspoon of allspice
08 -
Add salt—use however much you like
09 -
Dash of hot sauce to suit your taste
→ Liquids
10 -
Pour in 1½ cups of veggie broth
11 -
Use half a can of coconut milk (7 oz or 200ml)
→ Vegetables
12 -
1 potato, diced into cubes
13 -
A medium tomato, chopped up
14 -
A carrot, thinly sliced
15 -
1 cup of small cauliflower pieces
16 -
1 cup of broccoli, broken into florets
17 -
1 full can of chickpeas (or 1½ cups or 250g)
# Instructions:
01 -
Heat some neutral oil in a big Dutch oven or soup pot over medium-high heat. Toss in the onions and cook them 2-3 minutes until soft and see-through.
02 -
Mix in the garlic, ginger, Scotch Bonnet pepper, curry powder, turmeric, and allspice. Stir around for a minute until it smells amazing.
03 -
Pour in the broth and coconut milk. Bring it to a gentle boil. Add the potato, tomato, and carrot. Let it cook for around 3-4 minutes.
04 -
Toss in the broccoli, cauliflower, and chickpeas. Sprinkle with salt and let it simmer for 5-8 minutes until the veggies are nice and tender.
05 -
Turn off the heat. Adjust the salt if needed and add hot sauce depending on your heat preference.
# Notes:
01 -
If you can’t find Jamaican curry powder, just add more turmeric and allspice.
02 -
Feel free to adjust the amount of liquid if you want it thicker or thinner.
03 -
You can swap out the veggies for others you like better.