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!



  • 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


  • 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*


  • 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.



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.


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

6 thoughts on “Caribbean Chickpea Curry”

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