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Vegan Chickpea Curry (Jamaican Style)
This protein-packed vegan curry is prepared Jamaican style. Serve over Jamaican rice and peas.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
198 kcal
Course:
Side Dish
Cuisine:
Caribbean
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion (diced)
- 1 large carrot (peeled and diced)
- 1 scotch bonnet pepper (minced, optional )
- 2 tablespoons curry powder
- salt to taste
- black pepper to taste
- 1 ½ cups vegetable broth (or chicken broth)
- 2 cups chickpeas either canned or cooked from dried, cooked
- scallion optional garnish, minced
- cilantro optional garnish, minced
Instructions
- Heat coconut oil in a deep skillet over medium high heat. Add onions and carrots plus a pinch of salt and pepper. Cook until tender, about 7-9 minutes, stirring frequently.
- Add Scotch bonnet and curry powder to the pan and stir until aromatic, about 30 seconds. Stir in vegetable broth and chickpeas. Bring to a boil then reduce to low and simmer for 30 minutes. Check for seasoning and add additional salt and pepper to taste before serving. Garnish with scallions or cilantro if you wish.
Cup of Yum
Notes
- Habanero can be used if you can’t find Scotch bonnet.
Nutrition Information
Calories
198kcal
(10%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Sodium
374mg
(16%)
Potassium
383mg
(8%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
3270IU
(65%)
Vitamin C
8mg
(9%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 198
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 374mg | 16% |
| Potassium | 383mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 3270IU | 65% |
| Vitamin C | 8mg | 9% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.