Jamaican Vegetable Curry

Name: Jamaican Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced carrots; 1 cup diced bell peppers (any color); 1 cup chopped broccoli; 1 cup chopped zucchini; 1 cup diced potatoes; 1 tablespoon coconut oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon ginger, grated; 2 tablespoons curry powder; 1 can (14 oz) coconut milk; 1 cup vegetable broth; Salt and pepper to taste

Highlighted under: Global World Food Collection

I absolutely love making Jamaican Vegetable Curry because it brings together vibrant flavors and colorful veggies in one pot. The medley of spices transports me to the Caribbean, with each bite bursting with freshness. It's my go-to comfort food, whether I'm having a cozy night in or entertaining friends. Plus, it's a fantastic way to use up whatever vegetables I have on hand, making it both versatile and incredibly satisfying. I can't wait for you to try this delicious dish; I know you'll fall in love with it too!

Created by

Isabella Clark

Last updated on 2026-01-13T04:45:34.909Z

When I first ventured into cooking Jamaican cuisine, I was apprehensive about blending the spices correctly. After several attempts and adjustments, I finally achieved a flavor harmony that felt authentic and comforting. The trick I discovered was to toast the spices before adding the vegetables, which significantly enhances their depth and aroma.

This vegetable curry has since become a staple in my kitchen, especially during the cooler months. It not only warms my soul but also serves as a beautiful centerpiece when entertaining. The addition of coconut milk gives it a rich and creamy texture that complements the vibrant vegetables.

Why You Will Love This Recipe
A symphony of Caribbean flavors that delights the palate
Nutritious and colorful veggies make it a feast for the eyes
Creamy coconut milk creates a luscious sauce that binds everything together

Choosing the Right Vegetables

One of the beauties of Jamaican Vegetable Curry is its versatility. You can use a variety of vegetables depending on what you have on hand. Carrots, bell peppers, broccoli, zucchini, and potatoes are excellent choices, but feel free to substitute with sweet potatoes, eggplant, or green beans. Just ensure that the vegetables are cut into similar sizes to ensure even cooking and tenderness. For a bit of crunch, add snap peas or bok choy towards the end of the cooking process, as they require less time to soften.

If you prefer a spicier kick, consider incorporating diced jalapeños or serrano peppers when sautéing the onions. This will infuse the curry with heat right from the start. Adjust the quantity to your taste, but start with a small amount to avoid overwhelming the curry. The richness of the coconut milk balances the spice while enhancing the dish's creaminess, making it suitable even for those who are sensitive to heat.

Perfecting the Curry Base

The curry base is where the flavors of this dish really begin to shine. Sautéing the onions, garlic, and ginger in coconut oil not only enhances the aroma but also builds a depth of flavor that is critical for a successful curry. Keep the heat at medium to avoid burning the aromatics; they should soften and become translucent without browning—this process usually takes around 5-7 minutes. It’s this initial layer of flavor that will permeate the entire dish, so don’t rush this step!

After adding the curry powder, cook it for an extra 1-2 minutes while constantly stirring, as this toasting process amplifies its flavor profile. You should start to smell fragrant notes of the spices. If the mixture seems too dry during this step, add a splash of vegetable broth to deglaze the pot, scraping the bottom for any stuck bits. This not only prevents burning but also incorporates even more flavor into your curry.

Storage and Serving Suggestions

This Jamaican Vegetable Curry is perfect for meal prep! It stores well in an airtight container in the refrigerator for up to 4-5 days. When you're ready to eat, simply reheat it on the stove over medium-low heat, stirring occasionally until heated through. You may need to add a splash of vegetable broth or water to loosen the curry as it can thicken during storage. If you want to freeze leftovers, let the curry cool completely before transferring to freezer-safe containers; it will last up to 3 months in the freezer.

When it comes to serving, I love pairing this curry with fluffy jasmine rice or quinoa to soak up the creamy sauce. For added texture, you can sprinkle chopped fresh cilantro on top or serve with crispy plantains on the side. If you're looking to elevate your dish further, a squeeze of fresh lime juice right before serving can brighten the flavors, adding a delightful contrast to the richness of the curry.

Ingredients

Here’s what you’ll need to create this delicious Jamaican Vegetable Curry:

Vegetables

1 cup diced carrots
1 cup diced bell peppers (any color)
1 cup chopped broccoli
1 cup chopped zucchini
1 cup diced potatoes

Curry Base

1 tablespoon coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 can (14 oz) coconut milk
1 cup vegetable broth
Salt and pepper to taste

Feel free to mix and match your favorite vegetables!

Instructions

Follow these steps to prepare your Jamaican Vegetable Curry:

Sauté the Aromatics

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

Toast the Spices

Add the curry powder to the pot and cook for an additional 1-2 minutes, stirring constantly to toast the spices and release their flavors.

Add the Vegetables

Incorporate the diced carrots, bell peppers, broccoli, zucchini, and potatoes into the pot, stirring well to coat them in the fragrant spice mixture.

Pour in the Liquids

Add the coconut milk and vegetable broth. Stir everything together, bringing the mixture to a gentle simmer.

Cook Until Tender

Cover the pot and let the curry simmer for about 25-30 minutes, or until the vegetables are tender. Season with salt and pepper to taste.

Serve hot, with rice or naan for a complete meal!

Pro Tips

For an extra boost of flavor, add a splash of lime juice or a handful of fresh cilantro just before serving.

Variations to Explore

For those who enjoy a protein boost, consider adding chickpeas or lentils to the curry along with the vegetables. This not only enhances the nutritional value but also adds a delightful texture. For canned chickpeas, add them about 10 minutes before the curry is done to warm through; if using dried beans, you'll need to soak and cook them beforehand to ensure they are tender by the time the vegetables are done.

You can also experiment with different curry powders or pastes to change the flavor profile of your dish. For a stronger hit of flavor, try adding a spoonful of red curry paste or a sprinkle of garam masala. These additions should be introduced when you add the curry powder to allow the spices to bloom before incorporating the liquids.

Troubleshooting Common Issues

If your curry turns out too thick, it's easily solvable. Just stir in a bit more coconut milk or vegetable broth to reach your desired consistency. Keep in mind that the curry will thicken as it cools, so aim to serve it a little looser than you'd like straight out of the pot. If it happens to be too runny, a quick simmer without the lid for a few minutes can help evaporate excess liquid and concentrate the flavors.

In the case of overly salty curry, the addition of a diced potato can absorb some of the saltiness. Just let it simmer until the potato is tender, and then remove it before serving. Another option is to add a little brown sugar or coconut sugar to balance the flavors and create a more rounded taste. These simple adjustments can make all the difference in perfecting your Jamaican Vegetable Curry.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well in this recipe and can save time in preparation.

→ What can I substitute for coconut milk?

You can use almond milk or any other non-dairy milk, but the curry won't be as creamy.

→ How can I make this recipe spicier?

Add some diced jalapeños or a teaspoon of cayenne pepper to the curry for an extra kick.

→ Is this dish vegan?

Absolutely! All the ingredients are plant-based, making it perfect for a vegan diet.