Quick Vegan Jamaican Chickpea Curry (25-Minute One-Pot Dinner)

Ingredients

• 1 tablespoon neutral oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 scallions, thinly sliced, plus more for serving
• 1/4 to 1/2 Scotch bonnet pepper, finely minced, or to taste
• 2 tablespoons Jamaican curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground allspice
• 3 sprigs fresh thyme, or 1 teaspoon dried thyme
• 1 small potato, cut into 1/2-inch cubes
• 1 medium carrot, thinly sliced
• 1 medium tomato, diced
• 1 cup (240 ml) low-sodium vegetable broth
• 1 cup (240 ml) full-fat canned coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup (100 g) cauliflower florets, small
• 1 cup (90 g) broccoli florets, small
• 3/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice
• Cooked rice or roti, for serving