Plantain and chickpea curry

September 23, 2022

A tasty base is important to make the perfect curry, so we first create a paste by lightly caramelising finely diced onion with garlic, spices and a little bit of water. This then combines with a great balance of other ingredients: The chickpeas absorb flavours well and go with the sweetness of the plantain and nutritious callaloo. It’s a great-tasting one-pot meal that can also be eaten with rice to make it go further.



  • 1 tsp Grace All Purpose Seasoning  (Buy Now)
  • 3 tsp (15 ml) vegetable oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, finely chopped
  • 3 tsp grated fresh ginger
  • 1 tsp ground cumin
  • 6 tsp dried mixed herbs
  • 3 tsp chilli powder
  • 4½ tbsp JCS Real Jamaican Style Curry Powder (Buy Now)
  • 125ml water
  • 200ml Grace Classic Coconut Milk (Buy Now)
  • 2400g cans chickpeas, drained and rinsed
  • 4 ripe plantain, peeled and sliced
  • 1 scotch bonnet pepper (chilli)
  • 3 spring onions, sliced
  • 1 tsp salt
  • 3 tsp freshly ground black pepper
  • 150g fresh callaloo or spinach
  • White rice, rice and peas or roti, to serve


                • Heat the oil in a pot over a medium heat, then add the onion, garlic and ginger and sauté for 5–7 minutes until the onion is soft. Add the cumin, mixed herbs, chilli powder, all-purpose seasoning, 3 tbsp of the curry powder and a tiny bit of the water; stir together. Add just a tiny bit of the coconut milk and mix together to form a paste.

                • Add your chickpeas, plantain and scotch bonnet and mix into the curry paste, then add the rest of the water and coconut milk and stir.

                • Add the spring onions and remaining curry powder, along with n stir gently. Simmer for a further 5 minutes before removing the scotch bonnet and serving.

                • Enjoy!
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