Jamaican Vegetable Curry

Name: Jamaican Vegetable Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup diced carrots; 1 cup bell peppers (mixed colors); 1 cup cherry tomatoes, halved; 1 cup chickpeas, drained and rinsed; 1 cup spinach or kale; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon curry powder; 1 teaspoon ground allspice; 1 teaspoon turmeric; 1 teaspoon cayenne pepper (optional); 1 can (400ml) coconut milk; 2 tablespoons vegetable oil; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Global Flavors

I absolutely love making this Jamaican Vegetable Curry! The vibrant flavors and aromatic spices create a dish that feels like a warm hug on a cozy night. Using fresh vegetables and fragrant herbs, this curry comes together seamlessly. Whether I’m cooking for myself, for friends, or at a family gathering, there's just something magical about the balance of sweet coconut milk with the heat of the spices. Each bowl is a celebration of wholesome goodness and the tropical warmth of Jamaican cuisine.

Created by

Heidi Lawson

Last updated on 2026-01-10T12:22:15.601Z

Creating this Jamaican Vegetable Curry was an adventure filled with color and flavor! I specifically chose a mix of seasonal vegetables, such as bell peppers, carrots, and chickpeas, which not only enhance the dish's nutrition but also its texture. The twist was using coconut milk that I simmered with spices until it reached a rich, creamy consistency. It envelops the veggies beautifully.

What I love most about this recipe is its versatility. I've experimented by adding different ingredients like sweet potatoes or spinach, depending on what I have at hand. This adaptability means I never get bored with it! Always remember to toast your spices briefly before adding the coconut milk to bring out their full aroma.

        Why You'll Love This Recipe
        A delightful blend of spices that transports your taste buds to the Caribbean
Creamy coconut milk that adds a luscious texture
Endless customization with seasonal vegetables

      

The Magic of Spices

In this Jamaican Vegetable Curry, spices play a crucial role in creating that authentic Caribbean flavor profile. The combination of curry powder, allspice, and turmeric not only adds depth but also contributes health benefits. Curry powder is rich in antioxidants, while turmeric may help reduce inflammation. Allow the spices to sizzle with the onions, garlic, and ginger; this sauteing technique enhances their flavors, creating a fragrant base that elevates the dish dramatically.

Cayenne pepper can be adjusted to suit your heat preference. If you're sensitive to spice, reducing it or omitting it entirely will still yield a delicious curry without overwhelming heat. Similarly, balancing the spices with coconut milk ensures that the curry is rich but not overly spicy. Remember to taste your dish as it cooks; adjusting the seasoning at this stage can greatly enhance the final flavor.

Choosing and Preparing Vegetables

Selecting fresh, seasonal vegetables is key to making this dish vibrant and nutritious. Carrots and bell peppers not only add color but provide necessary crunch and sweetness, balancing the creamy coconut milk. You can also substitute with other vegetables like zucchini or sweet potatoes, making this recipe incredibly versatile. Cooked vegetables should be tender but retain their shape; overcooking can make them mushy, diminishing the visual appeal and texture of the curry.

When preparing your vegetables, aim for uniform sizes to ensure even cooking. Dicing them into similar-sized pieces, about half an inch, will allow them to cook at the same rate. For leafy greens like spinach or kale, adding them towards the end helps preserve their vibrant color and nutrients. They should wilt just before serving, providing a delightful texture contrast.

Ingredients

Gather the following fresh ingredients to prepare a flavorful curry:

Vegetables and Legumes

1 cup diced carrots
1 cup bell peppers (mixed colors)
1 cup cherry tomatoes, halved
1 cup chickpeas, drained and rinsed
1 cup spinach or kale

Spices and Aromatics

1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground allspice
1 teaspoon turmeric
1 teaspoon cayenne pepper (optional)

Other Ingredients

1 can (400ml) coconut milk
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish

Make sure all vegetables are freshly chopped for the best flavors!

Instructions

Follow these simple steps to create your Jamaican Vegetable Curry:

Prepare the Vegetables

In a large skillet, heat the vegetable oil over medium heat. Add chopped onions, garlic, and ginger, sautéing until softened and fragrant, about 5 minutes.

Add Spices

Stir in the curry powder, allspice, turmeric, and cayenne pepper, cooking for another minute to allow the spices to bloom.

Combine with Coconut Milk

Pour in the coconut milk, mixing it thoroughly with the spices. Bring this to a simmer.

Add Vegetables

Toss in the diced carrots, bell peppers, and chickpeas. Stir to combine and let it cook for 15-20 minutes until the vegetables are tender.

Finish and Serve

Add in the spinach or kale during the last 5 minutes of cooking. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

Enjoy your delicious and healthy Jamaican Vegetable Curry with rice or naan!

Pro Tips

For a richer flavor, let the curry simmer longer, and feel free to add more vegetables based on your preferences. Also, serve it with a squeeze of lime for added zest!

Make-Ahead Tips

This Jamaican Vegetable Curry is an excellent candidate for make-ahead meals. The flavors not only meld beautifully after cooking but often improve overnight. You can prepare the curry up to 3 days in advance and store it in an airtight container in the fridge. Just reheat gently over low heat, adding a splash of water or coconut milk if it appears too thick, and you’ll have a flavorful meal ready in no time.

For longer storage, consider freezing portions of the curry. Let it cool completely before transferring to freezer-safe containers, where it can be stored for up to three months. When ready to enjoy, thaw overnight in the refrigerator and reheat thoroughly on the stove, stirring often to ensure even warming.

Serving Suggestions

This dish pairs wonderfully with a side of fluffy rice or quinoa, which soaks up the creamy sauce beautifully. For a more traditional touch, try serving it with Jamaican rice and peas, which adds an extra layer of flavor through coconut milk and spices. You can also offer crusty bread or roti for a satisfying scoop, perfect for mopping up any remaining curry.

To elevate your dish, consider adding toppings just before serving. Fresh cilantro adds a burst of brightness, while a squeeze of lime juice can enhance the flavors and provide a refreshing contrast. For a bit of crunch, sprinkle toasted coconut flakes or slivered almonds as a unique finishing touch.

Questions About Recipes

→ Can I make this curry vegan?

Absolutely! This recipe is naturally vegan since it uses coconut milk and vegetables.

→ What can I substitute for chickpeas?

You can replace chickpeas with lentils or even tofu for added protein.

→ How spicy is this curry?

The spiciness can be adjusted based on the amount of cayenne pepper used. Feel free to leave it out if you prefer a milder flavor.

→ Can I prepare this curry in advance?

Yes! The flavors meld beautifully overnight. Just reheat gently before serving.