Jamaican Vegan Curry (Print Version)
# Ingredients:
→ Base
01 -
1 Scotch Bonnet pepper, chopped small (use Jalapeno instead if you'd like)
02 -
3 garlic cloves, smashed and minced finely
03 -
1 medium onion, chopped into tiny pieces
04 -
1 teaspoon of grated fresh ginger
→ Spices
05 -
A pinch of salt, adjust as needed
06 -
1 teaspoon of ground turmeric
07 -
1 teaspoon allspice powder
08 -
Jamaican curry powder or regular curry powder, 1-2 tablespoons
09 -
Hot sauce—use however much you like
→ Liquids
10 -
1½ cups of vegetable broth or stock
11 -
Half a can of coconut milk (about 7oz/200ml)
→ Vegetables
12 -
1 cup cauliflower florets
13 -
1 medium carrot, sliced thinly
14 -
1 can chickpeas (about 1½ cups/250g)
15 -
1 tomato, chopped finely
16 -
1 medium potato, diced into cubes
17 -
1 cup broccoli pieces
# Instructions:
01 -
Heat a neutral oil in a big pot over medium heat. Add the onion and cook it, stirring for about 2-3 minutes, until it turns soft and clear.
02 -
Stir in the garlic, allspice, curry powder, ginger, Scotch Bonnet, and turmeric. Cook it all together for just under a minute until it smells delicious.
03 -
Pour the veggie broth and coconut milk into the pot, bringing it to a low boil. Toss in the tomato, potato, and carrot. Let it cook gently for around 3-4 minutes.
04 -
Mix in the chickpeas, cauliflower, and broccoli next. Add a pinch of salt. Let everything simmer for another 5-8 minutes, until the veggies soften enough to poke with a fork.
05 -
Turn off the stove. Taste the dish and adjust flavor with more hot sauce or a bit more salt as needed.
# Notes:
01 -
If you're out of curry powder, try adding a bit more allspice and turmeric instead.
02 -
Adjust the liquid amounts to make it thicker or thinner based on what you prefer.
03 -
Feel free to swap the vegetables with what you love or what's in your fridge.