Jamaican-Style Vegan Chickpea Curry

This Vegan Chickpea Curry is the creamiest and most perfectly spiced recipe I have ever tried. It is made in one pot, take less than 30 minutes and has budget-friendly ingredients

Jamaican style vegan chickpeas curry in a brown bowl on a beige background

This is one recipe I have made repeatedly, and my family loves it! This recipe is full of flavors and a perfect mix of spices. It’s even perfect for meal prepping!

It’s a perfect fulfilling weeknight meal that doesn’t take much time to prepare. A family-friendly, budget-friendly, and completely satisfying comfort food!

Here are more delicious recipes containing curry, try Jamaican Spicy Curry Potatoes and my Curry Quinoa with Broccoli.

Why You’ll Love This Vegan Chickpea Curry

Prepared in one pot: Dishes prepared in one pot are satisfying because you don’t need to create a mess of dishes. One dish is enough for a lazy weeknight which means an easy meal with easy cleanup.

Quick and easy to make: You’ll only need 30 minutes to prepare this vegan dinner.

Loaded with flavors: Your mouth will blast with flavors with each bite of this curry. As it’s made in one pot, all the flavor combos don’t fade away.

It’s healthy: Even though you see it’s a curry still, it’s healthy, packed with protein, and nutritious.

Jamaican History Of Curry

Curry dishes are an important part of Jamaican cuisine and culture. Indians brought their cuisine with them to Jamaica over 170 years ago.

Over 36,000 indentured workers arrived in Jamaica between 1845 and 1911. These Indians worked on sugar plantations, after the abolition of slavery. Naturally, they brought their traditions with them including their cuisine.

Many of the dishes have been modified based on the local herbs, and spices that were used.

Are Chickpeas Good For You?

Chickpeas are healthy for you, they contain lots of protein, fiber, and manganese, along with antioxidants. A diet high in fiber will help with weight loss and reduce the risk of cardiovascular disease.

Studies have shown that turmeric has anti-inflammatory properties, is a natural painkiller, slows the progression of cancer, aids in weight management, and has great healing properties. Cardamom, coriander, and cumin detoxify the body and aid in digestion. Read more health benefits here.

Ingredients in Vegan Chickpea Curry

Ingredients for vegan chickpea curry on a brown background
  • Coconut oil: You can use any neutral flavored oil, but coconut oil adds richness and butteriness to the curry.
  • Onion: For the base recipe, I used onions first.
  • Garlic: Another aromatic base of curry you can use to enhance the flavors.
  • Ginger: It adds depth of flavor to any type of dish. You can get sweet peppery flavors if you add a tiny bit of it.
  • Spring onions: It adds crunchiness and a greenish vibe to the dish.
  • Curry powder: You can find curry powder in most stores in the spice aisle. You can search for it in the international section if you cannot find it.
  • Ground paprika: It’s a rich red powder made from a particular type of sweet pepper with a balanced spiciness.
  • Thyme: Use fresh thyme to get a fresh fragrance of herbs and enhance the flavor profile.
  • Tomato: Diced tomatoes or crushed tomatoes will do great.
  • Carrot: Add chopped carrots to make the dish more colorful and healthy.
  • Cans or cooked chickpeas: You can use any type you prefer. Chickpeas are a neutral flavor that blends perfectly with the curry mixture and makes the dish more interesting.
  • Coconut milk or veggie broth: Full-fat coconut milk will be your best choice. You can also use veggie broth, which will add extra flavors.
  • Water: To even out the thickness consistency.
  • Allspice berries: It’s a dried brown berry which is known as Jamaica pepper. Whole allspice berries are a perfect addition to savory dishes like curries, soups, stews, and so on.
  • Cayenne pepper or Scotch Bonnet Pepper: You can add it to enjoy the depth of spiciness in the curry.
  • Salt: It’s essential for tasting.
curry chickpeas Jamaican Style in a brown and blue bowl

How To Make Jamaican-Style Vegan Chickpea Curry

  1. Heat the oil in a large pot on medium,  add onions and cook until soft, about 2-3 minutes.
  2. Cook the seasonings, garlic, ginger, and spring onion, and cook for another minute.
  3. Stir in the spices, Add curry powder, paprika, and thyme. Cook stirring until fragrant, about 2 minutes.
  4. Add tomatoes, carrots, and chickpeas, and stir to coat.
  5. Add the remaining ingredients: coconut milk, water, and allspice berries. Bring to a boil and reduce to simmer for 10-15 minutes or until desired thickness is reached (I like to use the back of a fork and mash some of the chickpeas).
  6. Season with salt and pepper.

Recipe Tips

  • Try to make a jar of chickpea curry spice mix and store it in the air-tight jar. Keep it in a cool and dark space where it will stay good for 6 months. If you want to prepare chickpea curry, chop the fresh onion, garlic, ginger, tomatoes, and other ingredients you prefer.
  • You can also prepare garlic and ginger paste and store them in the refrigerator. It will save you some time for dinner, and you’re all set.
  • I used herbs and flavors that remind me of my childhood. Here are some Jamaican curry powder brands you can try out: Grace,  Blue Mountain, and Chief curry powder are all flavorful brands to use for a great-tasting Caribbean curry flavor! You can also try my Easy Curry Powder Recipe.
  • Try not to use thin or light coconut milk, as it will reduce the thickness and creaminess of the curry.
  • If the consistency is too thin, let it boil for some minutes to get a thick texture.
  • If the consistency is too thick, add some vegetable broth to thin it out.
  • Add some coconut milk to the recipe if you want a creamier consistency.

Substitutions and Variations

  • Spinach: If you want to have a greenish vibe to your dish, try adding some spinach which is full of nutrients and compliments nicely.
  • Other Milk: If you do not have you can use any creamy non-dairy milk like soy, cashew, or oat milk.
  • Lime juice: It’s a star ingredient added to many dishes as it adds a good sourness and delightfully uplifts the dish.
  • Coconut flour: If the recipe is too thin, you can add some flour to thicken the consistency.

Storage Tips


You can refrigerate this vegan chickpea curry for 3 to 4 days in an airtight container.


You can freeze this recipe for 2 to 3 months. Simply put it in an airtight container. You can also store it in in single servings so you can thaw one-person lunches or dinners later.


To reheat it, put it in the microwave for 40 seconds. You can also put it in a pot at a low temperature and cook it until it’s thoroughly warmed.

Vegan chickpea curry in brown bowl surrounded by utensils, cutting boards, and linens

What To Serve With Vegan Chickpea Curry

  • Try this amazing recipe with flavorful basmati rice, which is a perfect combo. Brown rice will also be a good option.
  • You can also enjoy this curry with roti, vegan naan, and flatbread.
  • Suppose you are on a low-carb diet and want to avoid grains. Drizzle this curry on top of cauliflower rice or broccoli rice to achieve a fantastic healthy meal.

Recipe FAQs

How long will chickpea curry keep?

Chickpea curry will last 3-5 days in the refrigerator. After cooking, cool completely and place in a container with a tight-fitting lid.

Can I use curry paste in this recipe?

Yes. If you want to substitute curry powder with curry paste, simply replace 2 tsp powder with 1 tsp of curry paste. If you want to prepare homemade curry paste, simply use a food processor and stir in the ingredients 1 thumb-sized ginger, 2 cloves of garlic, 2 chilis, and 1 tsp cumin. Mix the ingredients; if it needs liquid, add a tsp of coconut milk or lime juice.

What can I replace the tomatoes with in chickpea curry?

You can replace it with pumpkin puree, butternut squash puree, or something else. But it will not taste the same, but it will give a beautiful creamy texture.

Should I rinse chickpeas?

Yes! The canned chickpeas water seems thick, and some brands have added sodium. There is no harm in cooking with it, but I prefer to rinse the chickpeas for better results.

Other Delicious Chickpea Recipes:

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jamaican style chickpea curry on grey bowl on brown background

Jamaican-Style Vegan Chickpea Curry

This Vegan Chickpea Curry is the creamiest and most perfectly spiced recipe I have ever tried. It is made in one pot, take less than 30 minutes and has budget-friendly ingredients
4.99 from 53 votes
Print Pin Rate
Course: Entrée, Main Course
Cuisine: Jamaican
Keyword: Jamaican style vegan chickpea curry
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 servings
Calories: 319kcal


  • 2 tablespoons coconut oil
  • 1/2 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ginger freshly grated
  • 2 spring onions chopped
  • 2 tablespoons curry powder
  • 1 teaspoon ground paprika
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 1 medium tomato chopped
  • 1 medium carrot diced
  • 30 oz chickpeas or 3 cups cooked
  • 14 oz coconut milk or 1 1/2 cups veggie broth
  • 1/2 cup water
  • 6 allspice berries (optional)
  • 1/4 teaspoon Cayenne pepper or 1 whole Scotch Bonnet Pepper
  • 3/4 teaspoon salt or to taste


  • Heat oil in a large pot on medium. Add onions and cook until soft, about 2-3 minutes.
  • Stir in garlic, ginger, spring onion and cook for another minute.
  • Add curry powder, paprika, and thyme. Cook stirring until fragrant, about 2 minutes.
  • Add tomato carrot, and chickpeas and stir to coat.
  • Add coconut milk, water, allspice berries. Bring to boil and reduce to simmer for 10-15 minutes or until desired thickness is reached (I like to use the back of a fork and mash some of the chickpeas)
  • Season with salt and pepper.


Calories: 319kcal | Carbohydrates: 34g | Protein: 11g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 241mg | Potassium: 536mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1637IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 5mg

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  1. 5 stars
    Great recipe! I added some garam masala to give it that touch egg Indo/Trini flavour. I only have one question about the amount of chickpeas. You said 30 ounces or 3 cups cooked (which is 24 ounces). That’s was slightly confusing, but I ended up making a smaller amount using the equivalent of 4 cups.

    1. Thank you so much! Also sorry for the confusion! at least you got it int he end. I love garam masala so im sure it turned out just as u describe.

  2. This is now my go to site for recipes! I have yet to make something I didn’t love. The Jamaican style Chickpea Curry is my all-time favorite. I make it a minimum of once a week! Thank you Michelle!!!

  3. 5 stars
    You have so many amazing Jamcian recipes, so will definitely save them and try them. Thank you for sharing!

  4. 5 stars
    I stumbled upon your Jamaican-Style Vegan Chickpea Curry recipe, and it was a hit in my household! The flavors were incredible, and your clear instructions made it a breeze to prepare. Thanks for sharing this delightful dish!

  5. oh my gosh, don’t use chickpeas close to the expiration date. We opened some up that had about a month to go before the sell by date and the can was full of gel. Had to toss ’em. Chickpeas are a favorite of mine though. I primarily toss them in salads (hot or cold).

    1. 5 stars
      Hi Rosey. If they were not slightly grey, they were safe to use. The ones you bought must have been a chickpea variety that had more pectin than usual. Great Northern Beans will do the same thing, even in jars. People do not know that is why they can use the brine so well for things; some beans have a higher pectin content. I use the aquafaba from the Great Northerns for a delicious mayo because the brine is heavier in pectin. I have used Chickpea brine that has gelled but the other works to stay thick when serving. I even freeze the brine I have drained from these two beans to not waste it, thaw it out later, and it works great. Happy day to you. And thank you, Michelle, for all you do. I create recipes and it is happy but hard work. You are a blessing.

  6. 5 stars
    I would love to add chickpeas to our menu, and I think your recipe is great. We try to eat more veggies too. Thank you for a suggestion.

    1. ha-ha if you ever take that step at least you know u got some good recipes right here with me that will help on the journey. 😋

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