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Homemade Jamaican Chickpea Curry photo

Jamaican Chickpea Curry

This Jamaican Chickpea Curry is bursting with flavor! A hearty blend of spices, chickpeas, and coconut milk that will delight your taste buds.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jamaican
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 2 tablespoons avocado oil or 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 fresh ginger minced
  • 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
  • Chopped fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Method:
  1. 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.
  2. Stir in the Jamaican curry powder and sea salt. Cook for about 1 minute, allowing the spices to bloom and release their flavors.
  3. Add the cooked chickpeas, cubed potatoes, and chopped carrots to the pot. Stir well to combine the ingredients with the aromatic base.
  4. 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.
  5. 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.
  6. Once the vegetables are cooked through, taste and adjust the seasoning if necessary. Remove from heat and let it cool slightly.
  7. 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.