Jamaican Vegan Curry (Print Version)
# Ingredients:
→ Base
01 -
1 teaspoon of fresh ginger, grated
02 -
1 Scotch Bonnet chili, chopped finely (can swap for Jalapeno)
03 -
3 garlic cloves, minced well
04 -
1 medium onion, diced small
→ Spices
05 -
1-2 tablespoons of curry powder (Jamaican or regular)
06 -
A pinch or two of salt
07 -
1 teaspoon of turmeric
08 -
1 teaspoon of ground allspice
09 -
A splash of your favorite hot sauce
→ Liquids
10 -
1½ cups of vegetable broth or stock
11 -
Half a can of coconut milk (around 200ml or 7oz)
→ Vegetables
12 -
1 medium potato, diced into chunks
13 -
1 can of chickpeas (about 1½ cups or 250g)
14 -
1 cup of cauliflower pieces
15 -
1 tomato, chopped finely
16 -
1 medium carrot, sliced thin
17 -
1 cup of broccoli florets
# Instructions:
01 -
Heat up some neutral oil in a large pot or Dutch oven over medium heat. Toss in the chopped onion and let it cook for about 2-3 minutes until it softens up and turns translucent.
02 -
Stir in the minced garlic, fresh ginger, Scotch Bonnet, curry powder, allspice, and turmeric. Let it cook for just 60 seconds or so, until everything smells amazing.
03 -
Pour in the coconut milk and veggie broth. Bring it to a gentle boil before adding the potato, tomato, and carrot. Let it simmer together for 3-4 minutes.
04 -
Add the broccoli, cauliflower, and chickpeas to the pot. Sprinkle in some salt to season. Let the mixture cook for 5-8 minutes until all the veggies are tender enough to poke with a fork.
05 -
Turn off the heat and give it a taste. Adjust the flavors with a bit more salt or hot sauce if needed.
# Notes:
01 -
If you're out of curry powder, try adding extra turmeric and allspice.
02 -
Adjust the liquid amounts to make it as thick or thin as you prefer.
03 -
Feel free to swap out the veggies for ones you like or have on hand.