Jamaican Curry Vegetable Stew Recipe

Inspired by Ital, a plant-based cuisine originating in the Rastafarian movement, this stew based on chickpeas and squash is fully vegetarian and comes together in an hour or less. “It’s a quick and easy dish that’s perfect for busy weeknights or when you want a hearty, flavorful meal without the fuss (or the meat),” says Andre Fowles in his cookbook, My Jamaican Table.

You start by sautéing chopped onion, garlic, chile, thyme, and ginger in coconut oil, then stirring in the spices — a bold combination of Jamaican curry powder, turmeric, and coriander — and frying them until they’re fragrant. Throw in the vegetables followed by the coconut milk, broth, and chickpeas. Simmer the mix, which gradually thickens over the course of 15 to 20 minutes, at which point it’s ready to be spooned over hot coconut rice and garnished with cilantro and scallion.

For how quickly this dish cooks, its flavor is remarkably complex — sweet and earthy, with a hit of heat from Scotch bonnet peppers. This stew is creamy but not too rich, full of tender bites of squash and chickpeas.

What is Jamaican curry powder?

“Most commercially available Jamaican curry powder is milder than store-bought Indian curry powder,” says Fowles. “It’s a unique blend that reflects the island’s culinary fusion and typically includes more turmeric, along with coriander, cumin, fenugreek, and sometimes nutmeg.” You can make the spice blend at home or find it at your local grocery store. Look out for brands like Badia, Blue Mountain Country, and Jamaican Country Style.

What are Scotch bonnet peppers?

These medium-sized chiles are a staple in Caribbean cooking known for their bright, fruity, and slightly smoky flavor. They come in a variety of colors like green (mildest), yellow, orange, and red (hottest). If you can’t find them at your local grocery store, try a Caribbean, West Indian, or Latin American specialty market. Alternatively, you can swap Scotch bonnet for habaneros, jalapeños, or a pinch of cayenne.

Notes from the Food & Wine Test Kitchen – 3 bullets

• Jamaican squash (or calabaza) can be replaced with any type of winter squash, like butternut or kabocha.
• You can easily incorporate more vegetables such as mushrooms, carrots, or potatoes. Simply cut them into medium-sized chunks or slices and add them along with the pumpkin and bell pepper. For firm tofu, chop into cubes, then carefully stir them into the stew during the last 10 minutes of simmering.
• This stew pairs phenomenally with fragrant, sticky coconut rice. If you make the rice at home, Fowles recommends cooking it with allspice berries, scallion, and butter. You can also serve the dish with regular jasmine rice.