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 coconut oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 2 carrots, sliced; 1 medium sweet potato, diced; 1 zucchini, chopped; 1 can (14 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon turmeric; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Exotic Eats

I absolutely love making Jamaican Vegetable Curry; it’s a vibrant dish that bursts with flavor and color. Every time I prepare it, I’m reminded of the fresh ingredients and the aromatic spices that come together to create a truly satisfying meal. The combination of vegetables soaked in rich coconut milk and curry spices is simply irresistible. It's perfect for those who are looking for a healthy vegetarian option that doesn't skimp on taste. Plus, it’s incredibly easy to make, making it a go-to recipe for family dinners or meal prep!

Created by

Hallie Foster

Last updated on 2026-01-10T12:13:06.646Z

Each time I whip up Jamaican Vegetable Curry, I find a new way to enjoy it. The creamy coconut milk blended with ginger and garlic creates a heavenly sauce that complements the fresh vegetables. Recently, I added some sweet potatoes, and the sweetness perfectly balanced the spices. To make it even better, I topped it with fresh cilantro, which elevated the dish immensely.

One of my favorite tips is to roast some of the vegetables before adding them to the curry. It enhances their natural sweetness and adds a lovely char that deepens the flavor profile. Trust me, it's a game changer!

Why You Will Love This Recipe
A medley of colorful vegetables immersed in rich coconut milk
Spices that dance on your palate, making every bite exciting
Easy to customize with your favorite seasonal vegetables

Choosing the Right Vegetables

The beauty of Jamaican Vegetable Curry lies in its versatility. You can switch up the vegetables based on what you have on hand or what's in season. For instance, adding eggplant or green beans can introduce even more texture and flavor. If you're experimenting, make sure to keep the cooking times in mind; denser vegetables like carrots and sweet potatoes take longer to become tender than zucchini or bell peppers.

When chopping vegetables, aim for uniform sizes. This ensures even cooking and makes your dish visually appealing. For example, diced sweet potatoes should be about the same size as your sliced carrots for them to cook evenly in the 20-minute simmer time.

Mastering the Curry Base

The foundation of any good curry is the base created by sautéing aromatics. I often recommend taking the time to sauté the ginger, garlic, and onion until they begin to caramelize slightly, which adds natural sweetness and depth to the dish. If you notice your aromatics beginning to brown too quickly, turn down the heat to medium-low and stir more frequently to prevent burning.

After you add the curry powder and turmeric, be sure to toast those spices for a minute before adding the coconut milk. This step enhances their flavors and will give your curry a more complex taste, elevating the overall dish.

Serving and Storage Tips

Jamaican Vegetable Curry pairs beautifully with a side of fluffy rice or warm naan. If you're looking for a lighter option, serve it over a bed of quinoa or cauliflower rice for a low-carb twist. To elevate the dish further, consider adding a squeeze of fresh lime juice or a sprinkle of toasted coconut for an added layer of brightness.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as they sit. You can also freeze the curry for up to three months; just be sure to let it cool completely before transferring it to a freezer-safe container. When reheating, do so gently on the stove, and add a splash of water to loosen the sauce if needed.

Ingredients

Gather the following ingredients for a delicious Jamaican Vegetable Curry!

Ingredients

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 carrots, sliced
1 medium sweet potato, diced
1 zucchini, chopped
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
Salt and pepper to taste
Fresh cilantro for garnish

Once you have all the ingredients, you're ready to start cooking!

Instructions

Follow these simple steps to make your curry.

Sauté Aromatics

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

Cook Vegetables

Add the bell peppers, carrots, sweet potato, and zucchini. Stir well and cook for about 5 minutes, allowing the vegetables to soften slightly.

Add Spices and Coconut Milk

Stir in the curry powder, turmeric, and salt. Pour in the coconut milk and bring the mixture to a gentle simmer.

Simmer

Reduce heat and let it simmer for 20 minutes, or until the vegetables are tender and the sauce has thickened.

Garnish and Serve

Serve the curry hot, garnished with fresh cilantro, alongside rice or your favorite bread.

Enjoy your homemade Jamaican Vegetable Curry!

Pro Tips

For an extra kick, consider adding a chopped chili or a dash of hot sauce. You can also use any vegetables you have on hand to make this curry your own.

Ingredient Roles

Coconut milk is the star of this recipe, providing not just creaminess but also a subtle sweetness that balances the spices. I recommend using full-fat coconut milk for optimal richness, but if you're looking for a lighter option, light coconut milk or unsweetened almond milk can work, though the texture will be thinner.

Curry powder isn’t just a spice mix; it includes a variety of flavors that contribute both warmth and depth to your dish. If you want to experiment with flavor, consider adding a pinch of cayenne for heat or a splash of soy sauce for umami. Just be cautious with additions—you want to enhance, not overpower the dish.

Common Troubleshooting

If you find your curry is too thick, simply stir in a bit of water or additional coconut milk until you reach your desired consistency. On the flip side, if it’s too runny, increase the heat and simmer uncovered to allow some of the liquid to evaporate, thickening the sauce.

Overcooked vegetables can become mushy, which detracts from the texture of the curry. To avoid this, keep a close eye on the simmering process and test the vegetables with a fork around the 15-minute mark. They should be tender but still hold their shape.

Variations to Consider

If you'd like to add protein to this dish, consider incorporating chickpeas or tofu during the cooking process. They not only enhance the nutritional profile but also absorb the wonderful curry flavors beautifully. Be sure to adjust cooking times accordingly; if you're using canned chickpeas, just add them in the last 5 minutes to heat through.

For a different flavor profile, switch up the spices. Adding garam masala or a dash of smoked paprika can introduce a unique twist. Herbs like thyme or bay leaves can also be infused in while simmering for added aroma and depth. Just remember to remove any whole herbs before serving.

Questions About Recipes

→ Can I make this curry ahead of time?

Yes, this curry can be made in advance and stored in the refrigerator for up to 3 days, making it a great option for meal prep.

→ Is this recipe vegan?

Absolutely! All the ingredients used in this recipe are plant-based, making it perfect for vegans.

→ What can I serve with this curry?

This curry pairs wonderfully with steamed rice, quinoa, or even flatbread like naan or roti.

→ Can I freeze leftovers?

Yes, you can freeze the curry for up to 2 months. Just make sure to cool it completely before transferring it to an airtight container.