Jamaican Vegetable Curry

Name: Jamaican Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon of olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 tablespoon ginger, grated; 1 bell pepper, diced; 2 carrots, sliced; 1 zucchini, diced; 1 cup of green beans, trimmed; 1 can (400ml) of coconut milk; 2 tablespoons of Jamaican curry powder; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Global Flavors

I love making Jamaican Vegetable Curry because it’s vibrant, flavorful, and loaded with nutritious veggies. Every time I prepare it, the kitchen fills with the aromatic spices of curry and coconut milk, creating a warm and inviting atmosphere. This dish not only satisfies my taste buds but also makes me feel good knowing I’m eating healthy. Plus, it’s a great way to use up any leftover vegetables. Trust me, once you try this recipe, it will become a staple in your cooking routine!

Created by

Penelope Dawson

Last updated on 2026-01-06T09:55:15.274Z

When I first tried making Jamaican Vegetable Curry, I was amazed by how the perfect blend of spices transformed simple vegetables into something extraordinary. The combination of jerk seasoning with creamy coconut milk adds depth and richness that is simply irresistible. I found that letting the veggies simmer for a while allowed the flavors to meld beautifully, making every spoonful burst with taste.

To make the curry even more special, I often serve it over fluffy rice or with warm naan. Not only do these sides complete the meal, but they also provide a lovely contrast to the curry's creamy texture. Also, don't hesitate to adapt the recipe based on what you have on hand; that’s the beauty of this dish!

        Why You'll Love This Recipe
        Aromatic spices that awaken the senses
Nutritious and colorful ingredients packed with flavor
Easily adaptable to include your favorite veggies

      

Enhancing Flavor with Spices

The heart of this Jamaican Vegetable Curry lies in its spices, particularly the Jamaican curry powder. This spice blend is often more robust and fragrant than typical curry powders, providing a unique warmth and depth of flavor to the dish. When cooking the onions, garlic, and ginger, I recommend allowing them to become translucent and fragrant before adding other ingredients—this ensures that their essential oils fully release and deepen the overall flavor profile.

Spices like ginger and garlic not only contribute to the savory base but also include health benefits like anti-inflammatory properties. To properly integrate these ingredients, be sure to stir them continuously for even cooking and to prevent burning. A common issue is undercooking garlic, which can lead to an acrid taste; aim for a golden color in your aromatics for the best results.

Vegetable Selection and Substitutions

The vegetables in this curry are flexible, making it a great dish for using up what you have. For instance, if you don’t have zucchini, consider using eggplant or butternut squash for a slightly different texture and flavor. Additionally, the bell pepper adds sweetness; if you prefer a spicier kick, try using a jalapeño or serrano pepper instead. Just remember to adjust the heat level according to your taste.

To maintain a vibrant color and texture in your veggies, avoid overcooking them. You want the carrots and green beans to retain a slight crunch, which should take about 15-20 minutes on a gentle simmer. If you find your vegetables are cooking too quickly and getting mushy, lower the heat and consider removing them from the pot temporarily until your coconut milk mix has cooked down a bit.

Storage and Reheating Tips

If you're looking to make this dish ahead of time, the flavors deepen beautifully after a night in the fridge. Store the vegetable curry in an airtight container, and it should keep well for up to 3-4 days. When reheating, do so slowly on the stove over medium heat to avoid overheating the coconut milk, which can cause it to separate and lose its creamy texture.

For longer-term storage, consider freezing the curry in individual portions. Just be sure to let it cool completely before transferring to freezer-safe bags, removing as much air as possible. It can last in the freezer for up to three months. When ready to enjoy, thaw overnight in the fridge or using the microwave, then reheat gently on the stove, stirring occasionally to blend the flavors back together.

Ingredients

Gather the following fresh ingredients to whip up a delicious Jamaican Vegetable Curry.

Main Ingredients

1 tablespoon of olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
1 bell pepper, diced
2 carrots, sliced
1 zucchini, diced
1 cup of green beans, trimmed
1 can (400ml) of coconut milk
2 tablespoons of Jamaican curry powder
Salt and pepper to taste
Fresh cilantro for garnish

Now that you have all the ingredients, you’re ready to start cooking!

Instructions

Follow these simple steps to create your delicious Jamaican Vegetable Curry.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 5 minutes until the onion is translucent and fragrant.

Add the Vegetables

Stir in the bell pepper, carrots, zucchini, and green beans. Cook for another 5-7 minutes, allowing the veggies to soften slightly.

Pour in the Coconut Milk

Add the coconut milk and Jamaican curry powder to the pot. Stir well to combine, and bring to a gentle simmer.

Season and Simmer

Season with salt and pepper to taste. Let the curry simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have developed.

Garnish and Serve

Remove from heat, garnish with fresh cilantro, and serve hot over rice or with naan.

Enjoy your homemade Jamaican Vegetable Curry!

Pro Tips

Feel free to add or substitute your favorite vegetables for a personalized touch. For added heat, consider including chopped jalapeños or a dash of hot sauce.

Serving Suggestions

This Jamaican Vegetable Curry pairs wonderfully with fluffy white rice or quinoa, which helps absorb the creamy coconut milk and spicy sauce. If you’re looking for a grain-free option, serving it with cauliflower rice can also be delightful. For additional texture and flavor, consider topping the curry with chopped peanuts or cashews, as they provide a satisfying crunch and nutty taste that complements the dish.

If you want to level up your presentation, serve it in a bowl garnished with fresh cilantro and lime wedges for a burst of brightness. The acidity of lime can enhance the dish's flavors, making each bite even more enjoyable. You could also accompany it with warm naan bread for a complete and cozy meal experience.

Creating Variations

Feel free to experiment with different proteins by adding chickpeas, lentils, or even tofu for a heartier version. These ingredients not only provide additional nutrients but also contribute to the dish's overall flavor. If you're opting for chickpeas, rinse and drain a can before adding them in the last few minutes of simmering, allowing them to absorb the curry’s flavors without getting mushy.

Additionally, seasonal vegetables like butternut squash in the fall or bell peppers in the summer can bring a fresh twist to the recipe. Adjust the cooking time accordingly—some vegetables may require longer or shorter cooking times than the original recipe specifies. This adaptability is what makes this curry not just a recipe, but a potential centerpiece for year-round cooking.

Questions About Recipes

→ Can I make this curry vegan?

Absolutely! This recipe is naturally vegan as it contains no animal products. Just ensure that your curry powder is vegan-friendly.

→ How can I store leftover curry?

Store leftover curry in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

→ What can I serve with Jamaican Vegetable Curry?

This curry pairs beautifully with steamed rice, quinoa, or warm naan bread. You can also enjoy it on its own for a lighter meal.

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables. Just add them directly to the pot and adjust the cooking time as they may cook a bit faster.