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Curry dish with yellow ackee fruit and chickpeas
Vibrant vegan curry combining the creamy texture of ackee fruit with nutty chickpeas in a coconut sauce.

Jamaican ackee & chickpea curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Ackee is Jamaica's national fruit, which when cooked gets a creamy texture resembling scrambled eggs. Traditionally eaten with saltfish, this vegan version with chickpeas and curry is a nourishing, protein-packed wonder. Exotic yet familiar flavours.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Caribbean

Ingredients

Equipment Needed

  • Large frying pan
  • Sieve

Instructions

1 ✓

Dice the vegetables (onion, pepper, garlic, tomato). Rinse and drain chickpeas.

Tip: Rinse tinned Ackee very gently as it is fragile.
2 ✓

Sauté onion, pepper and garlic in oil until soft.

Tip: Aromatic base (sofrito) is key here too.
3 ✓

Sprinkle with curry powder, stir, then add tomato. Cook until tomato releases juice.

Tip: 'Toasting' the curry powder deepens flavours.
4 ✓

Add chickpeas and coconut milk. Season with salt and pepper. Simmer 10-15 mins until sauce thickens.

Tip: Coconut milk and breaking-down tomato form the creamy base.
5 ✓

At the very end, very gently fold in the Ackee. Just heat through (2-3 mins), don't stir roughly or it will mush.

Tip: Ackee texture is like soft scrambled eggs, needs care.
6 ✓

Sprinkle with fresh coriander before serving.

Tip: Serve with rice or plantain.

Recipe FAQ

Where can I get Ackee?
Here mostly available in tinned form, in delis or online. Always use cooked/tinned, as raw fruit can be toxic!
Can it be substituted?
Hard to match texture, but silken tofu can give a similar experience in this stew.

Ingredients

  • 200 g Ackee (tinned, drained)
  • 250 g Chickpeas (cooked or tinned)
  • 1 whole Red onion
  • 2 cloves Garlic
  • 1 whole Tomato
  • 1 whole Red bell pepper
  • 1 tsp Curry powder (Jamaican style)
  • 200 ml Coconut milk
  • 1 bunch Fresh coriander
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Pepper