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 diced carrots; 1 cup chopped bell peppers (any color); 1 cup diced sweet potatoes; 1 cup chopped green beans; 1 can (14 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon turmeric; 1 teaspoon ground cumin; Salt and pepper to taste; Fresh cilantro for garnish; 2 tablespoons vegetable oil; 1 onion, chopped; 3 cloves garlic, minced; 1 inch piece ginger, grated

Highlighted under: Global Flavors

I absolutely love how the vibrant flavors of this Jamaican Vegetable Curry come together, creating a dish that's as comforting as it is delicious. The combination of fresh vegetables, fragrant spices, and creamy coconut milk makes for a perfect meal that’s both nutritious and satisfying. We often enjoy this curry on busy weeknights, and it never fails to impress! Plus, it’s incredibly easy to adapt based on what veggies I have on hand, which makes it a staple in my kitchen.

Created by

Clara Jennings

Last updated on 2026-01-05T23:28:11.314Z

Making Jamaican Vegetable Curry has become a cherished ritual in my home. The first time I tried it, I was amazed by how effortlessly the spices blended into a harmony of bold flavors. It’s a special touch to add fresh herbs at the end, which really brightens the entire dish. Every time I prepare this curry, I experiment with different vegetables depending on the season, creating a unique experience each time.

The balance between heat and sweetness in this recipe is key to achieving that authentic taste. I find that allowing the curry to simmer a little longer enhances the flavors, so don't rush it! The aroma that fills your kitchen while it cooks is worth the wait!

        Why You'll Love This Recipe
        A rich blend of spices that will transport your taste buds to Jamaica.
Perfectly cozy and nourishing for any day of the week.
Easily customizable to include your favorite vegetables.

      

Understanding the Vegetables

The vegetables you choose can drastically alter the flavor and texture of the Jamaican Vegetable Curry. Carrots bring a natural sweetness, while sweet potatoes add creaminess. Bell peppers, in various colors, not only enhance the visual appeal but also contribute a mild crunch. Green beans provide a satisfying bite. If you're looking to use what's available, zucchini, eggplant, or even pumpkin can be excellent substitutes, contributing different flavors and textures to the dish.

When prepping your veggies, aim for uniform sizes to ensure even cooking. Dicing the sweet potatoes into roughly 1-inch cubes helps them cook through in the same time as the other vegetables. If you're using quicker-cooking vegetables like zucchini or spinach, consider adding them later in the cooking process, just 5-10 minutes before serving, to maintain their vibrant colors and textures.

Perfecting the Spice Blend

The spice blend is fundamental to the authentic flavor of this curry. Toasting the spices with the aromatics—onion, garlic, and ginger—intensifies their flavors and brings out the essential oils. As you add the curry powder, turmeric, and cumin, keep an eye on the pot, stirring continuously to prevent the spices from burning. You want them to become fragrant and slightly darkened, which should take about 2 minutes.

For those who enjoy a bit of heat, incorporating a finely chopped chili pepper or a pinch of cayenne pepper can elevate the dish. Remember, spices can vary in potency, so if you prefer a milder flavor, reduce the amount of curry powder or turmeric accordingly. Always taste as you go; this will help you adjust the seasoning and heat level to your preference.

Serving and Storing Leftovers

This Jamaican Vegetable Curry is incredibly versatile when it comes to serving. While serving it over rice is traditional, it pairs beautifully with fluffy naan or quinoa. For a refreshing contrast, consider a side of cucumber salad, which can help balance the spices and creaminess of the curry. If you'd like to add protein, chickpeas or tofu could be integrated into the dish without altering the curry's essence.

If you have leftovers, this curry holds up well in the fridge for about 3 to 4 days. Just allow it to cool completely before transferring it to an airtight container. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk to rehydrate the curry. Freezing is also an option; the flavors often deepen after a freeze. Just remember to leave a little room in the container for expansion and use it within three months for the best quality.

Ingredients

Vegetables

1 cup diced carrots
1 cup chopped bell peppers (any color)
1 cup diced sweet potatoes
1 cup chopped green beans
1 can (14 oz) coconut milk

Spices and Seasonings

2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish

Other

2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 inch piece ginger, grated

Instructions

Sauté Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent, about 5 minutes.

Add Spices

Stir in the curry powder, turmeric, and cumin. Cook for another 2 minutes to toast the spices.

Add Vegetables

Add the diced carrots, bell peppers, sweet potatoes, and green beans to the pot. Stir well to coat the vegetables with the spices.

Simmer

Pour in the coconut milk and bring to a gentle boil. Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.

Season and Serve

Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot over rice or with naan.

Pro Tips

For added heat, consider adding chopped Scotch bonnet peppers. You can also swap out the vegetables based on your preference or what’s available.

Nutritional Benefits

This Jamaican Vegetable Curry is not only delicious but also packed with nutrients. Each vegetable brings its unique health benefits: carrots are high in beta-carotene, sweet potatoes are rich in fiber, and bell peppers provide a hefty dose of vitamins A and C. The addition of coconut milk contributes healthy fats, which aid in nutrient absorption, making this dish both satisfying and nourishing.

Additionally, the spices offer their own advantages. Turmeric, for instance, has anti-inflammatory properties, while cumin can aid digestion. By incorporating a wide variety of vegetables, you ensure a balanced intake of vitamins, minerals, and antioxidants, making this curry a healthful meal choice any day of the week.

Exploring Flavor Variations

While the base recipe is delicious as is, feel free to experiment with different ingredients or spices to create your own variations. You can introduce a touch of sweetness with a tablespoon of brown sugar or a splash of maple syrup, which complements the spices beautifully. Alternatively, consider adding a splash of lime juice right before serving for a zesty kick that brightens the entire dish.

Herbs can also transform the flavor profile. Fresh thyme or basil can be added during cooking for an aromatic lift. If you’re looking for a smokier flavor, a bit of smoked paprika can add depth. These small changes can customize the curry to your tastes while maintaining its core essence.

Common Troubleshooting Tips

If your curry seems too thick, simply add a bit of water or additional coconut milk and simmer for a few more minutes until you reach your desired consistency. Conversely, if it turns out too watery, let it simmer uncovered for a short period to reduce it and concentrate the flavors. Adjust the seasoning as needed at the end to ensure a balanced flavor profile.

Overcooked vegetables can lead to a mushy texture. To prevent this, always check for doneness a few minutes before the suggested cooking time is over. If you find your veggies are reaching tenderness but the curry isn’t yet ready, simply remove them temporarily until you finish cooking the sauce, then mix them back in before serving.

Questions About Recipes

→ Can I make this curry vegan?

Yes, this recipe is already vegan as it uses coconut milk and no animal products.

→ How can I store leftover curry?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.

→ What can I serve with this curry?

This curry goes great with steamed rice, quinoa, or even roasted flatbreads.

→ Can I freeze this Jamaican Vegetable Curry?

Yes, you can freeze the curry for up to 2 months. Just make sure to let it cool completely before placing it in an airtight container.