Jamaican Vegetable Curry

Name: Jamaican Vegetable Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 bell pepper, diced; 2 carrots, sliced; 1 zucchini, chopped; 1 cup cauliflower florets; 1 can (14 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon ground cumin; Salt and pepper to taste; Cooked rice or quinoa; Fresh cilantro, chopped; Lime wedges

Highlighted under: Global Flavors

I absolutely love making Jamaican Vegetable Curry because it's a delightful journey of vibrant flavors and aromas that transport me straight to the Caribbean. The medley of fresh vegetables simmered in a rich coconut curry sauce makes for a comforting dish that’s both nutritious and satisfying. Inspired by the traditional Jamaican recipe, I’ve added my twists along the way to heighten the flavors, making it not just good for you but also irresistibly delicious. Whether served over rice or enjoyed on its own, it’s a recipe that warms my heart every time.

Created by

Chantel Rivers

Last updated on 2026-01-06T00:55:13.637Z

During one of my culinary adventures, I discovered the vibrant world of Jamaican cuisine, and I was instantly captivated by the flavor profiles. I decided to try my hand at a classic Jamaican Vegetable Curry, experimenting with a variety of fresh vegetables and spices. The key is to let the vegetables soak in the spices and the richness of the coconut milk, which enhances every bite.

What makes this curry stand out is the balance between the heat from the spices and the sweetness of the coconut milk. I also learned that adding a splash of lime juice right at the end can elevate the dish, bringing a refreshing brightness that ties all the flavors together beautifully. It’s a recipe I cherish and happily share with friends and family.

        Why You'll Love This Recipe
        A colorful balance of fresh vegetables bursting with flavor
Creamy coconut milk that enriches each bite
A hint of spice that warms you from the inside out

      

Understanding the Ingredients

The choice of vegetables in this Jamaican Vegetable Curry is crucial for achieving a vibrant and flavorful dish. Each vegetable contributes its unique texture and taste. For example, zucchini adds a tender bite, while cauliflower provides a satisfying crunch. If you're looking to mix things up, try adding sweet potatoes for a hint of sweetness or green beans for a contrasting texture. Remember, the key is to maintain a colorful array to make the dish visually appealing.

Coconut milk is the backbone of this curry, providing a rich and creamy texture that balances the spices beautifully. When selecting coconut milk, aim for full-fat varieties for optimal creaminess. If you're unable to find coconut milk, a substitute can be made using a mix of almond milk and coconut cream, but note that this may impact the overall flavor profile. The creaminess is essential in marrying the spices with the vegetables, so don’t skimp on quality.

Cooking Technique Tips

Sautéing the aromatics—onion, garlic, and ginger—is essential for building a flavor foundation in this dish. Cook them until the onion is translucent, about 5 minutes, on medium heat. This step ensures that the aromatic oils are released, making your whole curry taste rich and complex. Keep an eye on the garlic to prevent burning, which can introduce bitterness; it should become fragrant but not browned.

When adding the vegetables, it's important to make sure they are cut into uniform sizes for even cooking. Carrots should be sliced thinly to soften quicker, while larger pieces of zucchini might take a bit longer. If you're using frozen vegetables, add them in the last 10 minutes of simmering to avoid overcooking. A gentle simmer allows the flavors to meld without losing the distinct characteristics of each vegetable.

Ingredients

For the Curry

2 tablespoons coconut oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 bell pepper, diced
2 carrots, sliced
1 zucchini, chopped
1 cup cauliflower florets
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon ground cumin
Salt and pepper to taste

For Serving

Cooked rice or quinoa
Fresh cilantro, chopped
Lime wedges

Instructions

Sauté the Aromatics

In a large pot over medium heat, melt the coconut oil. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.

Add the Vegetables

Stir in the bell pepper, carrots, zucchini, and cauliflower. Cook for about 5-7 minutes, allowing the vegetables to soften.

Mix in the spices

Add the curry powder and ground cumin, stirring well to coat the vegetables in the spices. Season with salt and pepper.

Pour the Coconut Milk

Slowly pour in the coconut milk and bring the mixture to a simmer. Allow it to cook for another 15-20 minutes, stirring occasionally.

Serve

Serve warm over cooked rice or quinoa, garnishing with fresh cilantro and lime wedges.

Pro Tips

For an extra kick, consider adding a chopped chili pepper with the aromatics. Additionally, letting the curry sit for a few minutes before serving enhances the flavors even more.

Serving Suggestions

Serving this Jamaican Vegetable Curry over a bed of fluffy jasmine rice or protein-packed quinoa creates a satisfying meal that complements the curry's creamy texture. The grains soak up the flavorful sauce, making each bite magical. I recommend a squeeze of fresh lime juice just before eating; it brightens the dish and brings out the spices beautifully.

For an extra layer of flavor, consider topping your curry with roasted nuts or seeds for a crunchy contrast. Toasted pumpkin seeds or cashews provide a delightful texture and a hint of nuttiness. Fresh cilantro not only garnishes the dish but also adds a burst of freshness, making it feel light yet hearty.

Make-Ahead and Storage Tips

This curry is perfect for meal prep and can be made ahead of time. In fact, the flavors improve as it sits! Cool the curry completely before transferring it to an airtight container, where it can be stored in the fridge for up to four days. To reheat, simply warm it on the stove over low heat, adding a splash of coconut milk to maintain creaminess if desired.

For longer storage, Jamaican Vegetable Curry can also be frozen. Portion it into freezer-safe containers, leaving room for expansion, and it will last up to three months. Thaw overnight in the fridge before reheating, and don’t forget to stir well before serving to reincorporate any separated coconut milk.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can work well; just ensure they are cooked thoroughly during the preparation.

→ How can I make this recipe spicier?

You can add more curry powder, or include fresh chili peppers during cooking to increase the heat.

→ Is it possible to make this dish vegan?

Absolutely! This recipe is already vegan-friendly as it uses coconut milk and a variety of vegetables.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.