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 vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 2 carrots, sliced; 1 bell pepper, chopped; 1 zucchini, chopped; 1 cup cauliflower florets; 1 can (14 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon allspice; Salt and pepper, to taste; Fresh cilantro, for garnish

Highlighted under: Global Flavors

I’ve always loved the vibrant, bold flavors of Caribbean cuisine, and this Jamaican Vegetable Curry is no exception. It’s a delightful mix of fresh vegetables simmered in a fragrant curry sauce that brings warmth and comfort with each bite. This dish not only showcases a variety of colorful produce but is also incredibly easy to make and packed with nutrients. Whether you're an experienced cook or just starting, this recipe offers a quick way to enjoy a hearty and healthy meal that’s bursting with flavor.

Created by

Chelsea Payne

Last updated on 2026-01-12T01:04:10.470Z

As I was experimenting with different spices, I stumbled upon a combination that truly encapsulates the essence of Jamaica. The use of coconut milk not only adds creaminess but also enhances the spices, creating a fulfilling harmony of flavors. I recommend letting the curry sit for a few minutes after cooking – this allows the vegetables to absorb the spices even more, resulting in a richer taste.

When I serve this dish, I like to pair it with fluffy rice or warm naan to soak up the delicious sauce. It’s a fantastic way to bring families together around the table, and I always get requests for seconds! The vibrant colors and aromas will surely make this a favorite in your household too.

        Why You'll Love This Recipe
        A burst of Caribbean flavors that brighten any meal
Customizable: throw in any veggies you have on hand
Creamy coconut milk makes each bite comforting

      

Understanding the Flavorful Elements

The combination of coconut milk and curry powder is central to the success of this Jamaican Vegetable Curry. The creaminess of coconut milk balances the spices, providing a rich, velvety texture while also enhancing the vibrant flavors of the vegetables. When adding spices, be mindful to cook them until fragrant—this step releases their essential oils, intensifying the overall taste of the dish. I often let the mixture simmer until the curry thickens slightly and clings to the vegetables, ensuring every bite is packed with flavor.

Each vegetable in this recipe contributes not only to the flavor but also to the nutritional value. Carrots provide sweetness and a splash of color, while zucchini adds a tender texture. Cauliflower vegetable helps to absorb the curry’s flavors, giving a nice bite in contrast to the smoothness of the coconut milk. If you're looking for variety or need to use up what's in your fridge, feel free to swap in vegetables like sweet potatoes, green beans, or even spinach for added nutritional benefits.

Tips for Perfecting Your Curry

When preparing your curry, it's important to ensure that you don’t overcrowd the pot with vegetables, as this can steam them rather than sauté, leading to a less desirable texture. If necessary, cook the vegetables in batches, allowing each piece to become tender and coated in the fragrant spices. My tip is to look for that slight caramelization on the veggies as this often indicates they’ll bring deeper flavor to the finished dish.

As this curry is naturally vegan, it’s a versatile option for various dietary preferences. If you’re looking to make it gluten-free, ensure your curry powder is certified gluten-free. Additionally, if you're in a pinch and want to make the recipe quicker, consider using pre-cut vegetables or frozen options. They can be just as nutritious and save you valuable preparation time without compromising the flavor profile.

Ingredients

Gather these fresh ingredients before you start cooking:

Vegetables and Spices

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
2 carrots, sliced
1 bell pepper, chopped
1 zucchini, chopped
1 cup cauliflower florets
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon allspice
Salt and pepper, to taste
Fresh cilantro, for garnish

Make sure to have everything prepped for a smooth cooking experience!

Instructions

Follow these steps to create your delicious Jamaican Vegetable Curry:

Sauté the Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

Add Vegetables

Stir in the sliced carrots, bell pepper, zucchini, and cauliflower. Cook for another 5 minutes, allowing the vegetables to soften slightly.

Combine Spices

Add the curry powder and allspice to the pot. Mix well to coat the vegetables and cook for an additional 2 minutes to release the spices' flavors.

Simmer with Coconut Milk

Pour in the coconut milk and season with salt and pepper. Bring the mixture to a simmer, then reduce the heat and let it cook for 15 minutes, stirring occasionally.

Finish and Serve

Check the seasoning and adjust if necessary. Serve hot, garnished with fresh cilantro over steamed rice or naan.

Enjoy your homemade Jamaican Vegetable Curry!

Pro Tips

For added protein, consider adding chickpeas or tofu into the mix. Essential oils from the spices will be more pronounced if allowed to bloom in oil before adding the coconut milk.

Serving Suggestions

This Jamaican Vegetable Curry can be served over a bed of fluffy steamed rice, allowing the grains to soak up the delicious sauce. For an extra hint of flavor, consider using coconut rice made by cooking your rice with a splash of coconut milk or using coconut water instead of regular water. Alternatively, pairing this curry with warm naan or roti can add a delightful texture and help to mop up every last bit of the curry.

To elevate your meal, don't hesitate to garnish the curry with fresh cilantro and a squeeze of lime juice just before serving. The citrus brightness will contrast beautifully with the rich coconut and spices, enhancing the dish’s overall profile. You could also add a side of mango chutney for an extra layer of flavor that complements the warmth of the curry perfectly.

Storage and Reheating Tips

If you have leftovers, this curry stores well in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and often taste even better the next day! For longer storage, consider freezing the curry in individual portions. Just make sure to cool it completely before transferring to freezer-safe containers, and consume within 2-3 months for best quality.

When reheating, do it slowly over low heat on the stovetop, adding a splash of water or vegetable broth to loosen the sauce if necessary. This will help maintain the creamy texture of the coconut milk. If microwaving, place the curry in a microwave-safe bowl, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used. Just adjust the cooking time accordingly, as they may cook quicker than fresh ones.

→ Is this recipe gluten-free?

Yes, this Jamaican Vegetable Curry is naturally gluten-free and vegan.

→ What can I substitute for coconut milk?

If you're looking for a non-coconut option, try almond milk or veggie broth, but it will alter the flavor.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. Reheat thoroughly before serving.