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easy jamaican curry chickpea stew recipe for Busy Vegan Families
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easy jamaican curry chickpea stew recipe for Busy Vegan Families

A quick, comforting Jamaican-inspired vegan curry stew made with chickpeas, potatoes, tomatoes, coconut milk, and warm Caribbean seasonings. Adjust the optional hot pepper to suit your family.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 tablespoon vegetable oil 15 mL
  • 1 medium yellow onion diced (about 1 cup/150 g)
  • 1 green bell pepper diced (about 1 cup/150 g)
  • 3 garlic cloves minced (about 1 tablespoon/9 g)
  • 1 teaspoon grated fresh ginger 2 g
  • 2 tablespoons Jamaican-style curry powder 18 g
  • 1 teaspoon dried thyme 1 g
  • 1/4 teaspoon ground allspice 0.5 g
  • 1/4 to 1/2 Scotch bonnet or habanero pepper seeded and very finely minced, optional (about 1 to 3 g)
  • 2 medium Yukon Gold potatoes cut into 3/4-inch pieces (about 1 pound/450 g)
  • 2 cans chickpeas drained and rinsed, 15 ounces each (2 cans/850 g total before draining)
  • 1 can diced tomatoes with their juices 14.5 ounces (411 g)
  • 1 can full-fat coconut milk 13.5 ounces (400 mL)
  • 1 cup low-sodium vegetable broth 240 mL
  • 3/4 teaspoon kosher salt plus more to taste (4.5 g)
  • 1/4 teaspoon black pepper 0.5 g
  • 2 packed cups baby spinach 60 g
  • 1 tablespoon fresh lime juice 15 mL
  • Cooked rice chopped cilantro, and sliced scallions, optional, for serving

Instructions

  • Warm the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  • Add the garlic, ginger, curry powder, thyme, allspice, and optional minced hot pepper. Stir continuously for 30 seconds, until fragrant. Do not let the spices scorch.
  • Add the potatoes, chickpeas, diced tomatoes with their juices, coconut milk, vegetable broth, salt, and black pepper. Stir well, scraping the bottom of the pot.
  • Bring the stew to a gentle simmer. Partially cover, reduce the heat to medium-low, and cook until the potatoes are fork-tender and the broth has thickened slightly, about 18 to 20 minutes. Stir once or twice during cooking.
  • Stir in the spinach until just wilted. Remove the pot from the heat and stir in the lime juice. Taste and add more salt if needed.
  • Serve warm with rice, cilantro, and scallions if desired.