Jamaican Vegan Curry (Printable Version)
# What You'll Need:
→ Base
01 -
1 Scotch Bonnet pepper, chopped small (swap with Jalapeno, if needed)
02 -
3 cloves of garlic, smashed into small bits
03 -
1 medium onion, diced fine
04 -
1 teaspoon grated fresh ginger
→ Spices
05 -
1 teaspoon turmeric spice
06 -
Salt to taste
07 -
A splash of hot sauce, as you like
08 -
1 teaspoon ground allspice
09 -
1-2 tablespoons curry powder (Jamaican or regular)
→ Liquids
10 -
1½ cups vegetable stock or broth
11 -
Half a can of coconut milk (roughly 7oz/200ml)
→ Vegetables
12 -
1 cup cauliflower pieces
13 -
1 tomato, chopped into tiny bits
14 -
1 medium potato, diced small
15 -
1 cup broccoli pieces
16 -
1 medium carrot, sliced thin
17 -
1 can of chickpeas (250g/approximately 1½ cups)
# Preparation Steps:
01 -
Heat some neutral oil in a big pot or Dutch oven over medium-high. Add the diced onion and let it soften for around 2-3 minutes until it starts looking clear.
02 -
Add the garlic, ginger, chopped Scotch Bonnet, allspice, curry powder, and turmeric into the pan. Stir while cooking for about one minute till it smells amazing.
03 -
Stir in the coconut milk and broth, letting it lightly boil. Drop in the potato, carrots, and tomato, then cook for about 3-4 minutes.
04 -
Add the chickpeas, cauliflower, and broccoli next. Shake in a bit of salt, then let everything cook gently for 5-8 minutes until the vegetables are tender when poked with a fork.
05 -
Turn off the stove. Taste and adjust seasoning by adding more hot sauce and salt if needed.
# Additional Tips:
01 -
If you’re out of curry powder, add more turmeric and allspice instead.
02 -
Play with the amount of liquid to get the thickness you prefer.
03 -
Swap or adjust the veggies based on your favorites or what’s in the fridge.