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; 2 cloves garlic, minced; 1 inch ginger, grated; 1 red bell pepper, chopped; 1 carrot, sliced; 1 zucchini, chopped; 1 cup cauliflower florets; 1 can coconut milk (400ml); 2 tablespoons curry powder; 1 teaspoon allspice; Salt and pepper to taste; 1 cup spinach, chopped; Fresh cilantro for garnish

Highlighted under: Global Flavors

When I first tried Jamaican Vegetable Curry, I was amazed by the explosion of flavors that came with every bite. The combination of fresh vegetables and aromatic spices transports me straight to the vibrant streets of Jamaica. I love how easy it is to prepare, allowing me to create a meal that feels special any day of the week. The rich coconut milk adds creaminess that balances the heat of the spices, making it a crowd-pleaser for everyone at the table. It's a dish that I enjoy making and sharing with friends and family.

Created by

Helena Wright

Last updated on 2026-01-13T06:10:12.474Z

My journey with Jamaican cooking began when I was invited to a local food festival. The vibrant colors and aromatic spices drew me in, especially the vegetable curry that seemed to be a crowd favorite. After trying several variations, I finally crafted a recipe that balances the rich coconut milk with fresh vegetables and spices like turmeric and allspice, resulting in a dish that's both comforting and invigorating.

One tip I picked up along the way is to let the curry simmer for a little longer than you think is necessary. This allows the flavors to meld beautifully, creating a depth that truly captures the essence of Jamaican cuisine. Trust me; it's worth the wait!

        Why You Will Love This Recipe
        A delightful blend of spices that awakens your senses
Creamy coconut milk that enhances the vegetable flavors
Quick and easy to prepare, perfect for busy weeknights

      

Unlocking Flavor with Spices

In Jamaican Vegetable Curry, the spices are the key to unlocking a depth of flavor that truly shines. The combination of curry powder and allspice creates a warm and aromatic base that complements the fresh vegetables beautifully. I recommend allowing the spices to bloom in the hot oil for at least a minute before adding any other ingredients. This step enhances their fragrance and potency, ensuring every bite is packed with flavor.

If you find the flavor too intense, you can adjust the spice levels by using half the amount of curry powder initially, then gradually adding more to taste. This is especially useful if you’re cooking for younger palates or those who may be sensitive to spice. Remember, the beauty of this dish is its adaptability.

Creamy Coconut Milk Benefits

Coconut milk is not just for creaminess but plays a crucial role in balancing the spices used in this curry. Its natural sweetness counteracts the heat from the spices, creating a harmonious dish. Opt for full-fat coconut milk for an ultra-rich texture; however, if you're looking for a lighter option, light coconut milk can be used without compromising too much on flavor.

For additional flavor complexity, consider adding a splash of lime juice just before serving. The acidity works wonders in brightening the curry while enhancing the overall dish. Alternatively, I sometimes add a tablespoon of peanut butter for an unexpected nutty twist that adds richness.

Storage and Serving Suggestions

One of the things I adore about Jamaican Vegetable Curry is how well it stores and reheats. You can prepare it a day in advance, allowing the flavors to deepen overnight in the fridge. It can be stored in an airtight container for up to four days. Just give it a good stir and heat on the stove or in the microwave, adding a splash of water or coconut milk to loosen it up if necessary.

For serving, this curry pairs beautifully with steamed rice, quinoa, or warm naan. I love to serve it with a side of mango chutney for an added layer of sweetness. Feel free to top with a handful of roasted cashews or peanuts for texture, and don't forget the fresh cilantro garnish to elevate the presentation!

Ingredients

Gather these fresh ingredients to make a delicious Jamaican Vegetable Curry:

Ingredients

2 tablespoons coconut oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 red bell pepper, chopped
1 carrot, sliced
1 zucchini, chopped
1 cup cauliflower florets
1 can coconut milk (400ml)
2 tablespoons curry powder
1 teaspoon allspice
Salt and pepper to taste
1 cup spinach, chopped
Fresh cilantro for garnish

Make sure to use fresh, high-quality ingredients for the best flavor.

Instructions

Follow these steps to prepare your Jamaican Vegetable Curry:

Heat the Oil

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

Add Aromatics

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Sauté the Vegetables

Add the red bell pepper, carrot, zucchini, and cauliflower to the pot. Sauté for about 5–7 minutes until they start to soften.

Season and Simmer

Sprinkle in the curry powder and allspice, stirring well to coat the vegetables. Pour in the coconut milk, and bring the mixture to a gentle simmer.

Finish the Curry

Add the chopped spinach and season with salt and pepper. Allow the curry to simmer for an additional 10–15 minutes, letting the flavors meld together.

Serve

Remove from heat and garnish with fresh cilantro before serving. Enjoy your Jamaican Vegetable Curry with rice or bread!

Pair this curry with rice or crusty bread for a hearty meal.

Pro Tips

Feel free to customize the vegetables based on what you have on hand. Sweet potatoes, green beans, or peas can be great additions!

Ingredient Substitutions

If you're missing any vegetables, don’t hesitate to customize this curry using what you have on hand. Bell peppers can be substituted with eggplant, peas, or even green beans. Carrots can be replaced with sweet potatoes or butternut squash, which add a lovely sweetness and will still cook nicely in the time it takes for the other vegetables to soften.

For those on a dairy-free or vegan diet, this recipe is naturally compliant, but you can take it a step further by ensuring that any vegetable broth used (if added for extra liquid) is also plant-based. This way, you maintain the dish's integrity while accommodating dietary preferences.

Troubleshooting Common Issues

One common issue with curries is the risk of them becoming too thick. If your curry gets too thick during the cooking process, simply add a bit of water or extra coconut milk to reach your desired consistency. It's best to add small increments at a time to avoid overcorrecting.

Conversely, if your curry is too watery, let it simmer uncovered for a few minutes longer to allow excess liquid to evaporate. Additionally, promoting a good simmer over a high heat can help intensify flavors more dramatically, but make sure to stir regularly to prevent sticking at the bottom of the pot.

Scaling the Recipe

Scaling this recipe is straightforward, making it an excellent option for meal prep or entertaining. If you're cooking for a larger crowd, simply double the amounts of all ingredients while keeping the cooking times similar. Monitor the vegetables, as they may need a bit longer depending on the quantity you add to the pot.

On the other hand, if you’re cooking for one or two, feel free to halve the ingredient amounts, but consider pre-cutting and saving any leftover veggies for your next meal. This way, you reduce food waste while still enjoying a delicious homemade curry.

Questions About Recipes

→ Can I make this curry vegan?

Yes! This recipe is naturally vegan. Just ensure all your ingredients are plant-based.

→ How spicy is this curry?

The curry is moderately spicy, but you can adjust the heat by adding more or less curry powder or even fresh chilies.

→ Can I prepare this in advance?

Absolutely! The flavors develop even more if the curry sits for a day. Just reheat it before serving.

→ What goes well with Jamaican Vegetable Curry?

Serve it over steamed rice, quinoa, or with flatbreads like naan or roti.