Vegan Jamaican Curry (Print Version)
# Ingredients:
→ Base
01 -
1 Scotch Bonnet pepper, chopped small (use Jalapeno instead if needed)
02 -
1 teaspoon grated fresh ginger
03 -
3 minced garlic cloves
04 -
1 medium onion, chopped into tiny pieces
→ Spices
05 -
1 teaspoon turmeric powder
06 -
Salt to taste
07 -
A splash of hot sauce or more if you'd like
08 -
1-2 tablespoons of curry powder (Jamaican or regular)
09 -
1 teaspoon allspice
→ Liquids
10 -
1½ cups of vegetable broth or stock
11 -
Half a can of coconut milk (roughly 200ml/7oz)
→ Vegetables
12 -
1 medium potato, diced into cubes
13 -
1 tomato, chopped finely
14 -
1 cup cauliflower florets
15 -
1 medium carrot, thinly sliced
16 -
1 can of chickpeas (about 1½ cups/250g)
17 -
1 cup of broccoli florets
# Instructions:
01 -
Throw in broccoli, chickpeas, and cauliflower next. Add some salt, and let it simmer gently for 5-8 minutes or until the veggies are tender.
02 -
Turn off the burner. Taste and adjust the flavor with extra salt or some hot sauce to your liking.
03 -
Once the onion’s soft, stir in garlic, ginger, Scotch Bonnet, turmeric, curry powder, and allspice. Let it cook for just a minute until it smells amazing.
04 -
Heat up oil in a Dutch oven on medium-high. Add the onions and cook them for 2-3 minutes until they soften and turn a bit clear.
05 -
Mix in the vegetable broth and coconut milk. Bring it to a boil, then toss in the potato, carrot, and tomato. Lower the heat and let it cook gently for 3-4 minutes.
# Notes:
01 -
You can use extra allspice and turmeric if you’re out of curry powder.
02 -
Feel free to adjust the liquid to get the consistency you like best.
03 -
Change the vegetables based on your preference or what you’ve got.