Chickpea Curry with Caribbean Spices
Prep time
Cook time
Total time
Chickpea Curry with Caribbean Spices
Recipe type: Curry
Cuisine: Caribbean
  • 1 cup dried chickpeas, soaked for 8 hours and then cooked until tender
  • 1 onion, finely chopped
  • 2 jalapeno chili peppers, finely minced
  • 1 tbsp canola or other vegetable oil
  • 4-5 garlic cloves, minced
  • 2 medium-sized potatoes, diced into ½-inch cubes
  • 2 tsp dried thyme
  • ¼ cup chopped coriander or cilantro leaves
  • For the masala or spice powder:
  • Roast until just a couple of shades darker and then powder in a blender or spice-grinder:
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tsp black peppercorns
  • 5 cloves
  • 1 tsp turmeric
  • 1 tsp fennel seeds
  • 2 tsp mustard seeds
  • 1 tsp fenugreek seeds
  1. In a saucepan, heat the oil
  2. Add the onion and fry until it starts to brown.
  3. Add the jalapeno chilies, garlic, the thyme, and the powdered spices, and stir-fry for a minute.
  4. Add the chickpeas and the potatoes along with about 2 cups of water (use up any water left over from cooking the chickpeas),
  5. Add salt. Bring the curry to a boil, then turn the heat to low, cover the saucepan, and cook for about 15-20 minutes.
  6. Garnish with coriander and, if desired, some freshly diced onions and tomatoes.
  7. Serve hot.
Recipe by Holy Cow! Vegan Recipes at