Vegan Chickpea Curry (Jamaican Style)
from thelemonbowl.com
45 min
4 servings
This protein-packed vegan curry is prepared Jamaican style. Serve over Jamaican rice and peas.
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 and pepper (to taste)
- 1 1/2 cups vegetable broth (or chicken broth)
- 2 cups cooked chickpeas (either canned or cooked from dried)
- minced scallions and cilantro (optional garnish)
Directions
- 1
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.
- 2
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.