🌴 Caribbean Coconut Chickpea Curry
Serves: 4Vibe: Rich, saucy, gently spicy, slightly sweet, BIG flavor
🧄 Ingredients
- 1 tbsp coconut oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–1½ tbsp Caribbean curry powder (or Jamaican curry)
- ½ tsp ground allspice
- ½ tsp smoked paprika
- ¼–½ tsp cayenne or scotch bonnet hot sauce (to taste 🌶️)
- 1 tbsp tomato paste
- 2 cans chickpeas, drained & rinsed
- 1 can full-fat coconut milk
- ½ cup vegetable broth (or water)
- 1 tsp sea salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp coconut sugar or brown sugar
- Juice of ½ lime
- Optional but amazing:
🌿 To Finish
- Fresh cilantro or parsley
- Sliced green onion
- Extra lime wedges
🍳 Instructions
- Build the baseHeat coconut oil over medium heat. Add onion and sauté 4–5 minutes until soft and lightly golden.
- Wake up the spices Add garlic, ginger, curry powder, allspice, smoked paprika, and cayenne. Stir constantly for 30–60 seconds until fragrant (this step = flavor bomb 💣).
- Deepen the sauceStir in tomato paste and cook another minute to caramelize slightly.
- SimmerAdd chickpeas, coconut milk, broth, salt, pepper, and coconut sugar.If using sweet potato, add it here.
- Low and slowSimmer uncovered 15–20 minutes, stirring occasionally, until thick and creamy.(Add pineapple in the last 5 minutes if using.)
- Brighten it upFinish with lime juice. Taste and adjust salt, spice, or sweetness.
🍚 How to Serve
- Over basmati rice or coconut rice
- With roti, naan, or flatbread
- Over roasted plantains or sweet potatoes
- Next day leftovers? Even better 😍
🔥 Pro Tips (this is where it levels up)
- Use full-fat coconut milk only—light won’t hit the same.
- If you like heat, a few scotch bonnet slices instead of cayenne = authentic Caribbean fire.
- Add a splash of lime + coconut milk at the end if it thickens too much.