If you’re looking to spice up your dinner routine with a dish that is bursting with flavor, look no further than this Jamaican Chickpea Curry! This hearty and aromatic dish combines the rich taste of Jamaican curry powder with chickpeas, potatoes, and coconut milk, making it not only delicious but also incredibly satisfying. Perfect for weeknight dinners or meal prep, this curry is a one-pot wonder that will have your taste buds dancing.
Why You’ll Keep Making It
This Jamaican Chickpea Curry is a delightful blend of flavors and textures that will keep you coming back for more. It’s easy to prepare, packed with nutrients, and versatile enough to accommodate your pantry staples. The creamy coconut milk pairs beautifully with the warmth of the spices, and the chickpeas provide a hearty protein source. Plus, it’s a fantastic way to introduce some vibrant Jamaican flavors into your home cooking. Whether you’re a curry aficionado or a newbie, this recipe is sure to become a staple in your kitchen.
What Goes In
To create this mouthwatering Jamaican Chickpea Curry, you’ll need the following ingredients:
- 2 tablespoons avocado oil, extra virgin olive oil, or coconut oil
- 2 tablespoons Jamaican curry powder or regular curry powder
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 Scotch bonnet pepper, diced (optional for heat)
- 2 tablespoons minced fresh ginger
- 1 teaspoon sea salt or kosher salt
- 3 cups cooked chickpeas (or two 14-oz cans, drained and rinsed)
- 4 small gold potatoes (about 1 lb), cubed (peeling optional)
- 2 small carrots (about 1 lb), chopped
- 1 15-oz can full-fat coconut milk
- 1 cup water
- 2 teaspoons vegetable Better Than Bouillon paste (or swap 1 1/2 cups vegetable broth for the water and bouillon paste)
- 1 pinch dried thyme
- 1 green onion, green parts only, sliced for garnish
- Chopped fresh cilantro, for garnish
Must-Have Equipment
Before you start cooking, make sure you have the following kitchen tools on hand:
- Large pot or Dutch oven: Ideal for simmering and combining all the flavors.
- Cutting board: Essential for chopping vegetables and herbs.
- Sharp knife: For easy and efficient chopping.
- Wooden spoon: Perfect for stirring and mixing ingredients.
- Measuring cups and spoons: To ensure accurate ingredient measurements.
Method: Jamaican Chickpea Curry
Now, let’s dive into the step-by-step process to make this delectable Jamaican Chickpea Curry.
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the avocado oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic, ginger, and diced Scotch bonnet pepper (if using) to the pot. Sauté for an additional 2-3 minutes, stirring frequently, until fragrant.
Step 2: Add the Spices
Stir in the Jamaican curry powder and sea salt. Cook for about 1 minute, allowing the spices to bloom and release their flavors.
Step 3: Incorporate Chickpeas and Veggies
Add the cooked chickpeas, cubed potatoes, and chopped carrots to the pot. Stir well to combine the ingredients with the aromatic base.
Step 4: Pour in the Coconut Milk
Pour in the full-fat coconut milk and water. Add the vegetable Better Than Bouillon paste (or vegetable broth) and a pinch of dried thyme. Stir everything together until well combined.
Step 5: Simmer
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let the curry simmer for about 25-30 minutes, or until the potatoes and carrots are tender.
Step 6: Final Touches
Once the vegetables are cooked through, taste and adjust the seasoning if necessary. Remove from heat and let it cool slightly.
Step 7: Serve and Garnish
Ladle the Jamaican Chickpea Curry into bowls and garnish with sliced green onions and chopped fresh cilantro. Serve warm, and enjoy!
Texture-Safe Substitutions
If you’re looking to customize this Jamaican Chickpea Curry, here are some texture-safe substitutions:
- Chickpeas: You can substitute chickpeas with cooked lentils or white beans if desired.
- Vegetables: Feel free to add or swap in other vegetables like bell peppers, zucchini, or spinach.
- Potatoes: Sweet potatoes or butternut squash can be used for a different flavor profile.
- Coconut milk: For a lighter version, use light coconut milk or unsweetened almond milk.
Method to the Madness
This Jamaican Chickpea Curry is not just about following a recipe; it’s about embracing the method behind the madness.
- Layering Flavors: Sautéing the onions, garlic, and ginger first allows the flavors to deepen and infuse the oil.
- Cooking Time: Letting your curry simmer patiently allows the flavors to meld together beautifully.
- Adjusting Spice: The Scotch bonnet pepper can be adjusted according to your heat preference. Removing the seeds will make it milder.
- Serving Suggestions: Serve over rice, quinoa, or with warm naan for a complete meal.
Make Ahead Like a Pro
This Jamaican Chickpea Curry is perfect for meal prep! Here’s how to make ahead:
Prepare the curry in advance and let it cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. When you’re ready to serve, simply reheat on the stove over low heat, adding a splash of water or coconut milk if needed to loosen it up.
Questions People Ask
Can I make this recipe vegan?
Absolutely! This Jamaican Chickpea Curry is already vegan, thanks to the use of chickpeas and coconut milk as the base. Enjoy without worry!
What can I serve with Jamaican Chickpea Curry?
This curry pairs well with steamed rice, quinoa, or flatbreads like naan or roti. You can also enjoy it on its own for a lighter meal.
Is Jamaican curry powder different from regular curry powder?
Yes, Jamaican curry powder typically includes a unique blend of spices such as allspice, turmeric, and fenugreek, giving it a distinct flavor profile compared to regular curry powder.
Can I make this curry spicy?
Definitely! If you love heat, consider adding more Scotch bonnet pepper or even some chili flakes to amp up the spice level. Just remember to taste as you go!
If you’re looking for more delicious one-pan meals, check out these recipes:
See You at the Table
There you have it—a vibrant and flavorful Jamaican Chickpea Curry that’s sure to please your palate and warm your heart. With its rich spices and creamy texture, it’s a dish that invites everyone to gather around the table and enjoy. Whether it’s a weeknight dinner or a special occasion, this curry will be a hit with family and friends. Happy cooking!
Jamaican Chickpea Curry
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the avocado oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic, ginger, and diced Scotch bonnet pepper (if using) to the pot. Sauté for an additional 2-3 minutes, stirring frequently, until fragrant.
- Stir in the Jamaican curry powder and sea salt. Cook for about 1 minute, allowing the spices to bloom and release their flavors.
- Add the cooked chickpeas, cubed potatoes, and chopped carrots to the pot. Stir well to combine the ingredients with the aromatic base.
- Pour in the full-fat coconut milk and water. Add the vegetable Better Than Bouillon paste (or vegetable broth) and a pinch of dried thyme. Stir everything together until well combined.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let the curry simmer for about 25-30 minutes, or until the potatoes and carrots are tender.
- Once the vegetables are cooked through, taste and adjust the seasoning if necessary. Remove from heat and let it cool slightly.
- Ladle the Jamaican Chickpea Curry into bowls and garnish with sliced green onions and chopped fresh cilantro. Serve warm, and enjoy!
Notes
- Let the curry cool completely before storing it in an airtight container for meal prep.
- This curry can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust the spice level by modifying the amount of Scotch bonnet pepper used.
