Jamaican Coconut Vegetable Curry

Name: Jamaican Coconut Vegetable Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon curry powder; 1 teaspoon turmeric; 1 red bell pepper, chopped; 1 zucchini, sliced; 2 carrots, sliced; 1 can (400 ml) coconut milk; 1 cup vegetable broth; 1 cup fresh pineapple, diced; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Natural Cooking

When I want something comforting yet vibrant, this Jamaican Coconut Vegetable Curry always hits the spot. I love how the rich, creamy coconut milk blends beautifully with a medley of fresh vegetables, creating a dish that's as colorful as it is flavorful. The warmth of the spices and the sweetness of the pineapple give it a unique twist, making it perfect for any day of the week. Plus, it’s easy to whip up in just under 30 minutes, leaving me more time to enjoy the meal with family or friends.

Created by

Miranda Keats

Last updated on 2026-01-05T20:05:34.437Z

Crafting this curry was a delightful experience. I experimented with various vegetables, and I found that bell peppers, zucchini, and carrots bring a wonderful texture and flavor balance. The addition of spices and fresh ginger enhances the curry's complexity, making each bite exciting. I recommend adjusting the spice levels to your preference, as it's all about what feels good to your palate.

One of my favorite aspects of this dish is its adaptability. You can use whatever vegetables are in season or even add some protein like chickpeas or tofu. Just ensure to simmer them long enough for the flavors to meld beautifully. It's all about creating a comforting dish that feels like home.

Why You'll Love This Recipe
Creamy coconut milk that envelops every bite in richness
Vibrant colors from fresh vegetables brighten any table
Spices that warm you up and elevate the dish

Flavorful Ingredient Balance

The combination of spices in this Jamaican Coconut Vegetable Curry elevates the natural flavors of the vegetables while adding warmth and depth to the dish. Curry powder and turmeric not only contribute vibrant color but also provide health benefits, such as anti-inflammatory properties. Be mindful of the heat level of your curry powder, as some brands can be spicier than others. Adjust the quantity accordingly to suit your taste.

Using fresh ginger and garlic is key in this recipe. Not only do they add a fragrant aroma during cooking, but they also provide a flavorful kick that complements the sweetness of the coconut milk and pineapple. If you don’t have fresh ginger on hand, you can use ground ginger, but be sure to reduce the amount to about a quarter teaspoon, as it is more concentrated.

Texture and Cooking Techniques

To achieve a perfect texture in your vegetables, cut them into uniformly sized pieces. This ensures even cooking so that everything softens at the same rate. On hot medium heat, sauté the onion until glossy and translucent before adding the garlic; this may take about five minutes. Avoid overcooking the vegetables in the initial sauté, as they should retain some crunch to create a pleasant bite in the finished curry.

When adding the coconut milk and vegetable broth, ensure they are well-mixed before bringing to a simmer. A rapid boil can cause the coconut milk to separate, affecting the final consistency of your curry. Aim for a gentle simmer, allowing the flavors to meld. If the curry becomes too thick, you can easily adjust the consistency by adding a splash more vegetable broth.

Ingredients

Gather all your ingredients before you begin for a smoother cooking process.

Ingredients for Jamaican Coconut Vegetable Curry

2 tablespoons coconut oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon curry powder
1 teaspoon turmeric
1 red bell pepper, chopped
1 zucchini, sliced
2 carrots, sliced
1 can (400 ml) coconut milk
1 cup vegetable broth
1 cup fresh pineapple, diced
Salt and pepper to taste
Fresh cilantro for garnish

Feel free to customize the vegetables based on the season or what you have available!

Instructions

Make sure you have all your utensils ready for a seamless cooking experience.

Heat the Oil

In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add Garlic and Spices

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant. Then, add the curry powder and turmeric, stirring well to coat the onions.

Incorporate Vegetables

Add the chopped bell pepper, zucchini, and carrots to the skillet. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften.

Add Coconut Milk and Broth

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.

Mix in Pineapple

After 5 minutes, add the diced pineapple to the curry. Simmer for an additional 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro, alongside rice or crusty bread.

Remember to adjust seasoning as you like for a personalized touch.

Pro Tips

For a spicier kick, add a chopped chili pepper or a dash of cayenne pepper. This dish can also be made ahead
just reheat gently before serving.

Storage and Make-Ahead Tips

This curry can be made in advance and stored in the refrigerator for up to 3 days, making it a fantastic meal prep option. Just be sure to let it cool completely before transferring it to an airtight container. The flavors will deepen as it sits, offering even more deliciousness when reheated. Reheat gently on the stovetop over low heat to avoid curdling the coconut milk.

If you're looking to freeze this dish, it can be stored for up to 3 months. Portion it out into freezer-safe containers, leaving some room for expansion during freezing. When you're ready to enjoy it, simply thaw it overnight in the refrigerator and reheat gently. You may want to add a splash of vegetable broth during reheating to restore its creamy texture.

Serving Suggestions

This Jamaican Coconut Vegetable Curry is incredibly versatile and pairs beautifully with various side dishes. Serve it over fluffy jasmine rice or coconut rice to complement the flavors of the curry. For a healthier option, consider serving it with quinoa or cauliflower rice, which will absorb the rich sauce without overpowering the dish.

To enhance the tropical theme, consider garnishing your curry with toasted coconut flakes or lime wedges for a zesty finish. Fresh cilantro adds a burst of color and an aromatic touch, making every bite more fragrant. If you prefer more protein, feel free to add black beans or chickpeas for added texture and nutrition.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well, but be mindful of cooking time as they may take a little longer to soften.

→ Is this curry vegan-friendly?

Absolutely! All the ingredients are plant-based, making this a great option for vegans.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

→ Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your vegetable broth is labeled gluten-free.