This flavourful Caribbean Curry Chickpeas dish is rich, creamy, and packs a kick of heat! It’s everything you love in a curry, but it’s made with budget-friendly ingredients and lots of protein.
Growing up, Caribbean chickpea curry was the go-to dinner when we were short on time but looking for a flavourful, savoury meal. And how can you go wrong? You throw all your veggies in, let it simmer, and in no time, you grab seconds and even thirds.
The key to this dish is the blooming of the curry in coconut oil, followed by the starches from the yam and chickpeas. Over time, it breaks down in the coconut milk, and you’re left with this meld of savoury, spicy, and fragrant meal over rice. You can also serve it with plantain and avocados and swap rice or quinoa for a low-carb option.
ingredients
For the curry:
For the rice:
directions
Heat a large nonstick skillet on high. Add coconut oil and let it melt. Pour your curry powder in and stir gently to allow it to bloom.
When fragrant, add onions, ginger, and green onions. Stir to combine and let cook for 5-7 minutes until onions are tender.
Add the sweet potato, bell peppers, and tomatoes and stir to coat. Top with chickpeas and coconut milk, reduce the temperature to low, and let it simmer.
Once bubbling, add your thyme, jerk seasoning, salt and pepper, and a scotch bonnet pepper (optional). Place a lid overtop and let simmer for 30-40 minutes until everything is tender and the curry is a deep rich colour.
Meanwhile, in a small sauce pot, add your basmati rice, water according to the rice instructions, coconut oil, and salt. Bring to a boil, then simmer and cook until tender. When ready, fluff the rice with a fork and set aside.
Once the curry is ready, remove the scotch bonnet and thyme and serve over basmati rice. Enjoy!
