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
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Servings: 8 servings
Calories: 319kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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