Caribbean Chickpea Curry
A hearty vegetarian Caribbean-style chickpea curry with tender potatoes, savory aromatics, curry powder, thyme, and fresh jalapeño. It is rich and satisfying without coconut milk.
- budget-friendly
- Caribbean
- caribbean chickpea curry
- caribbean-inspired
- chickpea curry
- chickpeas
- comfort food
- curry
- dairy-free
- dinner
- egg-free
- gluten-free
- jalapeno
- lunch
- main course
- meal prep
- nut-free
- one-pot
- pantry staples
- plant-based
- potatoes
- shellfish-free
- soy-free
- spicy
- stew
- stovetop
- thyme
- vegan
- vegetarian
- weeknight
- Cuisine
- Caribbean-inspired
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Cook this recipe
- water-1 1/2 cups
- yellow onion-1 medium onion
- garlic-4 cloves
- jalapeño pepper-1 pepper
- vegetable oil-2 tablespoons
- curry powder-2 tablespoons
- Yukon Gold potatoes-1 pound
- canned chickpeas-2 cans
- canned diced tomatoes-1 can
- fresh lime juice-1 tablespoon
- fresh thyme leaves-2 teaspoons
- kosher salt-1 teaspoon
Dice the onion, mince the garlic and jalapeño, cut the potatoes into 1/2-inch pieces, and rinse and drain the chickpeas.
Wash hands, cutting board, and knife after handling jalapeño, and avoid touching your eyes.
Keep fingers tucked while using the chef’s knife.
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook, stirring often, until softened and lightly golden, about 5 minutes.
Use caution when adding onion to hot oil to avoid splatter burns.
Stir in the garlic, jalapeño, curry powder, and thyme. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the potatoes, chickpeas, diced tomatoes with their juices, water, and salt. Stir well, scraping up any browned bits from the bottom of the pot.
Bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer until the potatoes are fork-tender, about 20 to 25 minutes.
Keep the curry at a steady simmer and stir occasionally to prevent sticking.
Uncover and simmer for 5 minutes to thicken slightly. Stir in the lime juice and adjust consistency with a splash of water if needed.
Open the lid away from your face to avoid steam burns.
Serve hot when the curry is thick, fragrant, and the potatoes are tender.
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