Jamaican Chickpea and Potato Curry
A golden vegan curry with chickpeas, potatoes and coconut milk. Warm spice, a little heat, no fuss.
- Time45 min
- LevelEasy
- Costabout £1.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion for 6 minutes until soft. Add the garlic and ginger for 1 minute.
6 min - 2
Stir in the turmeric, cumin, coriander, allspice and pepper. Cook for 1 minute until fragrant.
- 3
Add the potatoes, chickpeas, scotch bonnet, thyme, coconut milk and water. Stir well.
- 4
Bring to the boil, then simmer with the lid half on for 25 minutes, until the potatoes are tender and the sauce is thick.
25 min - 5
Squeeze in the lime juice. Remove the scotch bonnet and thyme stalks. Serve with rice and peas.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.