The Tastiest Curry Chickpea|Plant Based|Jamaican Style|THE RAINA’S KITCHEN
This Jamaican-style curry chickpea is a delicious plant-based dish bursting with authentic Caribbean flavours. Cooked slowly to allow all the spices—curry powder, allspice, thyme, and Scotch bonnet heat—to meld beautifully with creamy coconut milk, tender chickpeas, and chunks of pumpkin and sweet potato. It's perfect for those seeking a hearty, satisfying vegan meal that transports you straight to the islands. The slow cooker method ensures every ingredient absorbs maximum flavour whilst requiring minimal effort
Watch: The Tastiest Curry Chickpea|Plant Based|Jamaican Style|THE RAINA’S KITCHEN
Original recipe video — click to play
Original method: 30 minutes stovetop
Ingredients
Main
- 750 g cooked chickpeas, drained and rinsed (or 2 Ă— 400g cans)
Use tinned chickpeas for convenience
Aromatics & Seasonings
- 30 ml groundnut oil or vegetable oil
For sautéing aromatics
- 1 small onion, diced
- 2 cloves garlic cloves, minced
- 3 g fresh root ginger, grated
- 2 stalks scallions, chopped
Add in final 30 minutes of cooking
Preserve vibrant colour and fresh flavour
- 15 g curry powder
- 4 berries allspice berries, crushed
- 3 sprigs fresh thyme sprigs
Add fresh thyme in final 30 minutes; remove woody stems before serving
Use fresh thyme for best flavour
- 15 g all-purpose seasoning
- 15 g green seasoning
Add in final 30 minutes
Traditional Caribbean seasoning blend
- ½ pepper Scotch bonnet pepper, whole
Very hot; keep whole to control heat, remove before serving if desired
- ½ tsp salt
To taste
- ÂĽ tsp black pepper, freshly ground
To taste
Vegetables
- ÂĽ whole tri-colour sweet bell peppers, julienned (red, green, and yellow)
Mixed colours for visual appeal
- 400 g canned diced tomatoes
One tin with juice
- 125 g pumpkin, cubed
Cut into small cubes
- 125 g white sweet potato, cubed
Cut into small cubes
Liquid
- 180 ml coconut milk
Reduced from 1 cup for slow cooker (prevents excess liquid)
Method
- 1
Heat the oil in a large frying pan over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until softened and fragrant.
~3 minsTip: This step builds flavour depth before slow cooking
- 2
Stir in the curry powder, allspice berries, all-purpose seasoning, and salt and pepper. Toast the spices for 1 minute, stirring constantly, until fragrant.
~1 minTip: Blooming the spices enhances their flavour
- 3
Transfer the sautéed aromatics and spices to your slow cooker. Add the drained chickpeas, canned diced tomatoes (with juice), cubed pumpkin, cubed white sweet potato, julienned bell peppers, and the whole Scotch bonnet pepper. Pour in the coconut milk.
~5 minsTip: Keep the Scotch bonnet whole to control heat intensity
- 4
Stir everything together gently to combine. Cover and cook on Low for 6 hours, or on High for 4 hours. The pumpkin and sweet potato should be very tender.
~6 hrsTip: Cooking time depends on slow cooker size and power; aim for vegetables to be fork-tender
- 5
In the final 30 minutes of cooking, add the chopped scallions, fresh thyme sprigs, and green seasoning. Stir well.
0Tip: Adding fresh herbs at the end preserves their vibrant colour and flavour
- 6
Taste and adjust seasoning with additional salt and pepper as needed. Remove the Scotch bonnet pepper whole (or leave it in if you prefer more heat). Remove thyme sprigs if desired.
~5 minsTip: Remove the Scotch bonnet carefully to avoid breaking it and releasing excessive heat
- 7
Serve hot in bowls. This curry pairs beautifully with rice, roti, or dumplings.
0
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes. Keep the pepper whole and remove it entirely before serving for minimal heat, or slice it open to release more flavour and warmth. Alternatively, use a milder chilli pepper or reduce the quantity. The Scotch bonnet is traditional in Jamaican cooking, so it's worth trying it whole first to control the intensity
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