recipe

Caribbean Chickpea Curry

Prep Time: 15 minutes. Cook Time: 45 minutes. Total Time: 60 minutes.

Have I mentioned before how much I love spicy foods? Curry is one of my favorites and the base of this dish, coconut milk, is something we have an abundance of here in the Virgin Islands.

I start the rice first. Then while it is cooking I chop the onions and peppers, measure out the spices and set up my cooking space. Once rice is off the heat. Let sit covering in pot for 10-20 minutes. This is when I start making the curry. By the time you finish, the rice is ready to go! Hope you enjoy this recipe!

Caribbean Chickpea Curry

  • Difficulty: Easy
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Vegan, gluten-free, Caribbean inspired curry recipe.

Ingredients

Curry:

  • 1 can chick peas, drained and rinsed
  • 1 can coconut milk
  • 1 can tomatoes, drained
  • 1 onion, chopped
  • 1 jalapeno, chopped
  • 4 banana peppers, chopped
  • 1 tsp veg oil
  • 1 ½ tsp cornstarch (mix with 3 tsp cold water- This is called a slurry!)
  • 1 tbsp. curry paste

Seasoning:

  • 1 tsp cumin*
  • 1 tsp turmeric*
  • ¼ tsp cayenne pepper*
  • ¼ tsp chili powder*
  • ½ tsp garlic powder*
  • ½ tsp black pepper*
  • ½ tsp basil*

Rice:

  • 3 cups water
  • ½ bouillon cube
  • 1 ½ cups brown rice

*these are optional. To reduce the sodium content, I use less curry paste and like to add a lot of spices. I tend to throw in a little of everything I have on hand, but if you’re missing one or all of these, it will still turn out well. Just add another 1/2-1 tbsp of curry powder or paste.

Directions

Curry:

Sautee onions, jalapeno, and banana peppers in veg oil on medium heat. Once onions are caramelized, add tomatoes, chick peas, basil, and spices. Cook for 1-2 minutes. Then stir in coconut milk, slurry, and curry paste. Bring to boil. Then reduce heat and simmer for 2-3 minutes.

Rice:

To make rice. Wash it 3-4 times by soaking in water, pressing rice gently, and draining excess water. Mix water, rice, and bouillon cube in a pot. Bring to a boil. Then cover and reduce heat to medium low. Simmer for 35-45 minutes. Then leave covered for 10-20 minutes in pot.

Nutrient Information:

# of servings 5
Serving size 1/5 of recipe
Calories 422 kcal
Protein 10 g
Fat 16 g
Carbohydrates 56 g
Fiber 10 g
Sodium 323 mg

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