Flaky Jamaican Curry Chickpea Kale Veggie Patties [Vegan]

5 from 3 votes

Flaky Jamaican Curry Chickpea Kale Veggie Patties [Vegan]

There's nothing as delicious as homemade Flaky Jamaican Curry Chickpea Kale Veggie Patties---especially when they're achieved in just a few simple steps. A true family favorite that is easy to make, comes with amazing tips for perfection, and makes for a fun baking experience for everyone who enjoys jam-packed flavors.

Prep Time45

Cook Time30

Total Time1 15

Course: Appetizer, Main Course, Snack

Keyword: appetizer, baked, chickpea, chickpeas, curry, dairy-free, family-friendly, Jamaican, kale, kid-friendly, lunch, patties, spicy, vegan, veggies

Servings: large patties

Calories: 250kcal

Author: Shanika

Ingredients

FLAKY CRUST:

2 ½ cups organic all-purpose flour
1 tablespoon baking powder
1 tablespoon Jamaican curry powder (You can also use regular curry powder if desired)
½ teaspoon turmeric powder
1 teaspoon dried parsley
1 teaspoon chopped fresh thyme sprigs
1 cup VERY COLD unsalted vegan butter, cubed + grated
1 cup VERY COLD Almond milk, unsweetened + 2 Tbsps
1 tablespoon apple cider vinegar

CURRY CHICKPEA FILLING:

1 (15 oz.) can organic chickpeas, drained + rinsed
1 tablespoon extra virgin olive oil
½ red onion, chopped (You can also use white or yellow)
3 garlic cloves, minced
1 scotch bonnet pepper, minced
1-2 fresh thyme sprigs
1 carrot, peeled + chopped
1 ounce ginger root, peeled + minced
1 (14 oz.) can full-fat coconut cream/milk
3-4 Tbsps vegetable stock, organic
2 ½ Tbsps Jamaican curry powder (You can also use regular curry powder if desired)
1 teaspoon turmeric powder
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon ground allspice
1 cup chopped kale, organic (You can use fresh or frozen)

VEGAN 'EGG' WASH:

2 Tbsps Almond milk, unsweetened
1 tablespoon pure maple syrup

US Customary - Metric

Instructions

TO MAKE THE CRUST:

In a large bowl, add the flour, baking powder, curry powder, turmeric, parsley, and thyme, whisking them all together until combined.
Add the cubed + grated butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold milk mixture and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold milk at a time, until it’s moistened BUT not too wet!
Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour. NOTE: The dough will look rather light yellow in color. It will darken and become golden once baked.

BURN THE CURRY POWDER + MAKE THE FILLING:

If using authentic Jamaican curry powder, it's super important to first "burn" your powder. SEE NOTES FOR MORE. NOTE: If not using Jamaican curry, you can skip this step and add the onions, etc. after the olive oil and then add the curry powder.
In a medium skillet (10-inch) over medium-high heat, add the olive oil and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and becomes fragrant, about 2-3 minutes.
Add the minced garlic, onions, and ginger, sautéing until fragrant and golden. Next, add in the chopped carrots and sauté a bit more. Add in the turmeric, allspice, salt, and black pepper, stirring until combined.
Pour in the coconut milk/cream, veggie stock, and minced scotch bonnet, stirring until combined. Let the mixture boil for a minute or so before adding the chickpeas and kale. Toss them in sauce, add in the thyme sprigs and reduce heat to simmer for about 15-20 minutes or until sauce thickens and the chickpeas are cooked through and tender, stirring occasionally. Remove from heat and let cool completely.

ASSEMBLY:

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into medium circles (I use a small saucepan cover or a large biscuit cutter---for a smaller patties), until all dough it used.
On one half of the circular dough, lightly brush with vegan 'egg wash' to ensure that they close together best! On the other half of the dough, add 2 Tbsps of the curry filling and carefully bend the vegan 'egg' wash half over the side with the curry filling (creating a half moon shape). Gently press the edges down and using a fork, carefully “crimp” around the edges and place patty onto the baking sheet. Repeat until all patties are made.
Lightly brush all the patties with remaining vegan 'egg' wash and bake in the oven 20-25 minutes, until golden brown and the crust looks crispy.
Once done, remove from the oven and let them cool for a few minutes (10 minutes or so).
Bon Appetit!

Notes

STORAGE: Leftover patties can be stored in an airtight container for up to 3 days. To serve warm, heat in the microwave, or flat in a toaster oven.
FREEZE: See FAQ!
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
FOOD PROCESSOR FOR CRUST: See FAQ!
GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky crust, I suggest grating 1 stick of butter and cutting the second stick into cubes. To grate your butter, add the 1 stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
SALTED VS. UNSALTED VEGAN BUTTER: You can always substitute the salted vegan butter with unsalted vegan butter. When doing so, just add ½ teaspoon salt to dry ingredients for crust.
COCONUT MILK FREE OPTION: See FAQ!
BURNING THE CURRY POWDER: See FAQ!
SERVING SIZE: This recipe makes 6 large veggie patties or 12 regular size patties which are smaller in size. You can also make these veggie patties bite-sized for the perfect appetizer!

Nutrition