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This colorful island-inspired chickpea stew brings together amazing Caribbean tastes in a smooth coconut base. With bold spices like turmeric, allspice and garden-fresh veggies, you'll enjoy a totally satisfying meatless dish that really captures those genuine island flavors.
When I made this for the family last week, even our biggest meat fans couldn't resist seconds. The wonderful smell of those warm spices mixing with creamy coconut gets everyone running to grab a bowl.
Main Components
- Chickpeas: Go for sturdy canned or homemade ones that won't fall apart. Grab unsalted if you can to control the flavor better.
- Coconut Milk: Don't skimp here - full-fat canned without extra stuff makes the smoothest sauce.
- Caribbean Curry Powder: Real Jamaican curry mix gives you those warm, earthy notes you want.
- Fresh Vegetables: Look for snappy carrots, evenly cut potato pieces, and fresh cauliflower bits.
- Flavor Base: Raw ginger and whole garlic cloves create your taste foundation.
- Scotch Bonnet: The signature pepper that brings both heat and fruity flavor.
Cooking Approach
- Flavor Foundation:
- Cook your onions slowly until they're soft and smell amazing for the best taste base.
- Spice Awakening:
- Lightly warm the curry powder to bring out all its hidden flavors.
- Making Your Sauce:
- Pour coconut milk in gradually while mixing for a perfectly smooth result.
- Veggie Timing:
- Put different vegetables in at the right moments so nothing overcooks.
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In Caribbean cooking, they always talk about building flavors in layers while making sure you can still taste each ingredient in your finished meal.
Perfect Timing
You want all your veggies to get just tender enough while still keeping their own special texture and taste.
How To Enjoy
Serve alongside fluffy basmati or homemade roti, and don't forget extra sauce for pouring over.
Mix It Up
Feel free to switch veggies based on what's in season, but always keep that authentic spice mix as your flavor backbone.
Keeping Leftovers
Stays good in the fridge for up to 5 days. It actually tastes even better the next day.
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This trusty dish blends old-school Caribbean cooking tricks with a few modern tweaks, giving you a curry that feels both genuine and totally doable.
Frequently Asked Questions
- → What can I do to tone down the heat?
- Swap the Scotch Bonnet pepper with a jalapeno or leave out the pepper altogether. You can also cut back on the hot sauce if needed.
- → Is there something I can use instead of Jamaican curry powder?
- Regular curry powder works! Just include a bit more allspice and turmeric to get closer to those signature flavors.
- → Can I use different veggies in this dish?
- Sure! Add mushrooms, cabbage, bell peppers, or green beans to mix things up.
- → What’s the best way to keep leftovers fresh?
- Store them in an airtight container in the fridge for up to three days. Reheat them on the stove when you’re ready.
- → What’s a good side for this curry?
- Pair it with rice, quinoa, roti, or even a fresh slaw. Fried plantains are a delicious option too.