Jamaican Vegan Curry (Print Version)
# Ingredients:
→ Base
01 -
1 medium onion, finely chopped
02 -
1 teaspoon freshly grated ginger
03 -
3 garlic cloves, finely minced
04 -
1 Scotch Bonnet pepper, diced (can swap with Jalapeno)
→ Spices
05 -
1 teaspoon allspice
06 -
1-2 tablespoons of Jamaican or standard curry powder
07 -
Salt as needed
08 -
1 teaspoon turmeric powder
09 -
Hot sauce as preferred
→ Liquids
10 -
Half a can of coconut milk (approx. 7oz/200ml)
11 -
1½ cups of veggie stock or broth
→ Vegetables
12 -
1 medium carrot, thinly cut
13 -
1 cup broccoli florets
14 -
1 tomato, finely chopped
15 -
1 can of chickpeas (roughly 1½ cups/250g)
16 -
1 medium potato, cut into cubes
17 -
1 cup cauliflower florets
# Instructions:
01 -
Warm a neutral oil in a Dutch oven on medium-high setting. Toss in the onion and cook for 2-3 minutes until it softens and looks clear.
02 -
Mix in the garlic, Scotch Bonnet, ginger, curry powder, allspice, and turmeric. Let them cook together for just 1 minute until the aroma fills the kitchen.
03 -
Pour in the coconut milk and veggie broth, then bring it to a gentle boil. Add the potato, carrot, and tomato. Let it simmer for 3-4 minutes.
04 -
Now, add in the broccoli, cauliflower, and chickpeas. Sprinkle with some salt. Let it gently simmer for 5-8 minutes or until the veggies can be easily pierced with a fork.
05 -
Turn off the heat. Taste test and tweak it with more salt and hot sauce as you like.
# Notes:
01 -
Use extra turmeric and allspice if you don’t have curry powder.
02 -
Feel free to change how much liquid you use depending on the consistency you like.
03 -
Switch up the veggies to suit what you like or have on hand.