Jamaican Vegetable Curry

Name: Jamaican Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup carrots, sliced; 1 cup bell peppers, chopped; 1 cup zucchini, diced; 1 cup cauliflower florets; 1 cup green beans, trimmed; 1 teaspoon curry powder; 1 teaspoon allspice; 1 tablespoon fresh thyme; Salt and pepper to taste; 1 can (400ml) coconut milk; 1 cup vegetable broth; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced

Highlighted under: Natural Cooking

I absolutely love making Jamaican Vegetable Curry because it bursts with vibrant flavors and colors, offering a delightful escape to the Caribbean right in my kitchen. The blend of spices, fresh vegetables, and coconut milk creates a rich and comforting dish that's perfect for any occasion. I find that letting the veggies simmer in the coconut milk not only enhances their natural sweetness but also balances the spices beautifully. It's a dish that warms both the heart and the stomach, and it's incredibly simple to prepare!

Created by

Miranda Keats

Last updated on 2026-01-13T06:53:35.751Z

When I first tried Jamaican Vegetable Curry at a local restaurant, I was captivated by its complexity of flavors. I decided to recreate it at home, and through several trials, I discovered the key lies in the spices. Using fresh thyme, allspice, and coconut milk truly elevates the dish.

One of my favorite tips is to lightly sauté the vegetables before adding them to the pot. This not only intensifies their flavor but also adds a lovely texture. Each bite is a celebration of Caribbean cuisine, and I love serving it with fluffy rice to soak up the delicious sauce.

Why You'll Love This Recipe
Rich and aromatic spices that create a symphony of flavors.
Creamy coconut milk for a luxurious texture.
Versatile dish that can be served with rice, bread, or on its own.

Understanding the Role of Coconut Milk

Coconut milk is the heart of this Jamaican Vegetable Curry, adding a creamy texture and a touch of sweetness that beautifully complements the spices. It’s crucial to use full-fat coconut milk for the richest flavor; the creaminess enhances the overall mouthfeel of the dish. If you're looking for a lighter version, consider using light coconut milk, but be aware that it may alter the final texture.

When you pour in the coconut milk, let it simmer gently to prevent curdling. A gentle simmer also allows the flavors of the vegetables and spices to meld harmoniously. If you notice the coconut milk separating, reduce the heat and continue stirring until it's well combined again. This process not only enriches the dish but also elevates the aroma, making your kitchen feel like a tropical paradise.

Vegetable Choices and Substitutions

While this recipe lists specific vegetables, feel free to get creative! Other vegetables like eggplant, butternut squash, or sweet potatoes can add unique flavors and textures. For variety, consider adding leafy greens like spinach or kale at the end of cooking for a nutritional boost and a pop of color.

If you're short on fresh vegetables, frozen ones can be an excellent alternative; just adjust the cooking time as they often require less time to cook through. Additionally, if you’re looking to make it heartier, adding chickpeas or lentils not only boosts protein content but also complements the existing flavors well. Remember to adjust the cooking time for these ingredients to ensure they are tender throughout.

Ingredients

Vegetables

1 cup carrots, sliced
1 cup bell peppers, chopped
1 cup zucchini, diced
1 cup cauliflower florets
1 cup green beans, trimmed

Spices

1 teaspoon curry powder
1 teaspoon allspice
1 tablespoon fresh thyme
Salt and pepper to taste

Liquid Ingredients

1 can (400ml) coconut milk
1 cup vegetable broth

Other

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced

Instructions

Cooking Steps

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add onions and garlic, and sauté until soft and fragrant.

Add the Rest of the Veggies

Stir in the carrots, bell peppers, zucchini, cauliflower, and green beans. Cook for about 5 minutes.

Mix in Spices

Sprinkle the curry powder, allspice, and thyme. Stir well to coat the vegetables.

Add Liquid Ingredients

Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 20 minutes, stirring occasionally.

Season and Serve

Taste and adjust seasoning with salt and pepper. Serve hot with rice or bread.

Pro Tips

For an extra kick, add a chopped chili pepper when sautéing the onions. You can also substitute any seasonal vegetables you have on hand.

Serving Suggestions

For a truly authentic Jamaican experience, serve this vegetable curry with steamed rice or fluffy rice and peas. The grains soak up the rich sauce, making every bite satisfying. Alternatively, you can enjoy it with roti or naan, allowing guests to scoop up the curry and savor every flavor. For those looking for a lighter option, serving it over a bed of quinoa or cauliflower rice adds a nutritious twist.

If you're hosting a gathering, consider pairing this dish with a refreshing mango salsa or a side salad to balance the richness of the curry. The contrast of flavors will impress your guests and elevate the meal. Don’t forget to provide some lime wedges on the side; the acidity can brighten the dish beautifully.

Storage and Reheating Tips

This Jamaican Vegetable Curry stores beautifully in an airtight container in the refrigerator for up to three days. The flavors continue to develop as it sits, making it taste even better the next day! To freeze, portion the cooled curry into freezer-safe bags or containers, where it can last for up to three months. Just be sure to label and date them for your convenience.

When reheating, do so gently over low heat to avoid scorching the coconut milk. Stir often and add a splash of vegetable broth or water if needed to loosen the sauce. If you’ve frozen the curry, it's best to thaw it overnight in the refrigerator before reheating. This method ensures an even heating process while maintaining the creamy texture that makes this dish a standout.

Questions About Recipes

→ Can I make this curry in advance?

Yes, this curry stores well in the fridge for up to 3 days and flavors intensify over time.

→ Is it vegan-friendly?

Absolutely! This recipe is completely plant-based and dairy-free.

→ What can I serve with this curry?

It's delicious with rice, quinoa, or flatbreads. You can also pair it with a side salad.

→ Can I freeze leftovers?

Yes, you can freeze this curry for up to 2 months. Just make sure to cool it completely before freezing.