Jerk Chickpea & Spinach Curry
- Preparation Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4 people
About this recipe
Jerk Chickpea Curry – A Warming Vegetarian Caribbean Curry
This Jerk Chickpea and Spinach Curry is rich, warming and full of flavour. Chickpeas are simmered in a tomato and coconut sauce with jerk seasoning, garlic, herbs and spices, then finished with fresh spinach for colour and goodness.
It is comforting, affordable and perfect for meat-free dinners. The jerk sauce gives the curry a beautiful depth of flavour, adding spice and warmth without making it complicated.
Chef’s Tips
Let the curry simmer gently so the chickpeas absorb the flavour. Mash a few chickpeas into the sauce to naturally thicken it. Add lime juice at the end for brightness.
Best Jerk Centre Sauce to Use
Taste From the Ancestors — mild, aromatic and perfect for a comforting vegetarian curry.
Instructions
- Heat oil in a large pan and cook the onion until soft.
- Add garlic and ginger, then cook for 1 minute.
- tir in the curry powder, allspice and jerk sauce.
- Add the chopped tomatoes and chickpeas.
- Pour in the coconut milk and stir well.
- Simmer for 20 to 25 minutes until thickened.
- Stir in the spinach and cook until wilted.
- Season to taste and garnish with coriander.
- Serve with rice, roti or flatbread.
Ingredients
2 tins chickpeas, drained
2 tablespoons Jerk Centre Taste From the Ancestors
1 onion, chopped
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 tin chopped tomatoes
200 ml coconut milk
150g spinach
1 teaspoon curry powder
1 teaspoon allspice
1 tablespoon oil
Salt and black pepper
Fresh coriander to garnish
Sauce Used
- Taste from the Ancestors
- Mild Jerk Sauce
