Jamaican Vegan Curry (Print Version)

# Ingredients:

→ Base

01 - 3 garlic cloves, finely diced

02 - 1 teaspoon freshly grated ginger

03 - 1 medium onion, chopped small

04 - 1 Scotch Bonnet pepper, chopped small (swap with Jalapeno if you prefer)

→ Spices

05 - 1 teaspoon turmeric powder

06 - 1 teaspoon allspice

07 - Salt to taste

08 - Hot sauce to your liking

09 - 1-2 tablespoons curry powder (Jamaican or any kind you have)

→ Liquids

10 - 1½ cups vegetable broth or stock

11 - Half a can coconut milk (roughly 200ml or 7oz)

→ Vegetables

12 - 1 medium potato, diced into small cubes

13 - 1 medium carrot, cut into thin slices

14 - 1 cup small broccoli pieces

15 - 1 can chickpeas (about 250g or 1½ cups)

16 - 1 cup cauliflower pieces

17 - 1 tomato, chopped finely

# Instructions:

01 - Heat a neutral oil in a Dutch oven over medium heat. Stir in the onion and sauté for 2-3 minutes until it turns soft and translucent.

02 - Add the garlic, ginger, Scotch Bonnet, turmeric, allspice, and curry powder. Stir for a minute until the flavors really stand out.

03 - Pour the vegetable broth and coconut milk into the pot, letting it come to a gentle boil. Add the potato, carrot, and tomato, and let it lightly bubble for 3-4 minutes.

04 - Toss in the broccoli, cauliflower, and chickpeas. Sprinkle in some salt, then let it cook gently for about 5-8 minutes, until a fork goes smoothly through the veggies.

05 - Turn off the heat, taste, and adjust the flavor with more hot sauce or a pinch of salt if needed.

# Notes:

01 - If you’re out of curry powder, use extra turmeric and allspice instead.

02 - Adjust the amount of liquid for a thicker or thinner result.

03 - Swap in vegetables you enjoy or have on hand.

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