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 coconut oil; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 bell pepper, chopped; 2 medium sweet potatoes, diced; 1 zucchini, sliced; 1 can chickpeas, drained and rinsed; 1 can coconut milk; 2 cups vegetable broth; 2 tablespoons curry powder; 1 teaspoon ground cumin; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Heritage Food

I absolutely love making Jamaican Vegetable Curry! It's a vibrant dish that bursts with flavors and colors, making it a feast for both the eyes and the palate. The combination of fresh vegetables, aromatic spices, and creamy coconut milk creates a comforting and nutritious meal that I enjoy any time of the year. I've found that letting the curry simmer for a while helps the flavors meld beautifully, resulting in a dish that is not only satisfying but also heart-warming. I can hardly wait to share this amazing recipe with you!

Created by

Cleo Winter

Last updated on 2026-01-13T03:25:35.724Z

During my first attempt at making Jamaican Vegetable Curry, I wanted to capture the essence of Caribbean flavors in a wholesome way. I experimented with various vegetables like sweet potatoes, bell peppers, and chickpeas, as these ingredients not only add a bright palette but also a hearty texture.

One significant tip I learned is to use fresh spices rather than pre-ground ones, as they deliver a more authentic punch. Plus, by letting it cook low and slow, the coconut milk thickens, enriching the dish. It’s a delightful experience every time I make it!

        Why You'll Love This Recipe
        Aromatic blend of spices that awakens your senses
Rich, creamy coconut milk that complements the veggies perfectly
A nourishing, plant-based meal that’s quick and easy to prepare

      

Choosing the Right Vegetables

When making Jamaican Vegetable Curry, the choice of vegetables plays a crucial role in the overall flavor and texture of the dish. Sweet potatoes add a subtle sweetness and creaminess, while zucchini contributes a fresh texture that balances out the richness of the coconut milk. Feel free to substitute other vegetables based on what you have available; for instance, carrots or green beans could work well, adding their own unique flavors without detracting from the dish.

It’s important to cut the vegetables into uniform sizes to ensure even cooking. For this recipe, dicing the sweet potatoes into roughly 1-inch cubes will allow them to cook through in the 20-minute simmer. I recommend slicing the zucchini into thin half-moons, which will soften quickly and meld into the curry, creating a seamless blend of flavors.

Balancing Spices and Seasonings

The spices in this Jamaican Vegetable Curry are what truly elevate the dish. The combination of curry powder and ground cumin adds depth and warmth, but you can easily adjust the flavor profile by adding chili powder for heat or turmeric for a vibrant color. Taste as you go; spices can vary in strength, so adjusting them according to your preference is essential. Don’t forget to check the seasoning with salt and pepper just before serving to enhance all those delicious flavors.

Using fresh ingredients, like garlic and ginger, makes a notable difference in this recipe. The fresher these ingredients, the more aromatic and flavorful your curry will be. I always recommend using freshly grated ginger instead of powdered, as it will infuse a brighter, zesty note that complements the coconut milk beautifully.

Ingredients

Ingredients for Jamaican Vegetable Curry

Vegetables and Spices

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 bell pepper, chopped
2 medium sweet potatoes, diced
1 zucchini, sliced
1 can chickpeas, drained and rinsed
1 can coconut milk
2 cups vegetable broth
2 tablespoons curry powder
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish

Combine the ingredients for a vibrant and flavorful curry.

Instructions

Steps to Prepare Jamaican Vegetable Curry

Prepare the base

In a large pot, heat the coconut oil over medium heat. Add the diced onion, garlic, and ginger, sautéing until fragrant and the onion is translucent.

Add vegetables

Stir in the bell pepper, sweet potatoes, and zucchini. Cook for about 5 minutes, allowing them to soften slightly.

Incorporate spices

Add the curry powder, cumin, salt, and pepper, mixing everything well until the vegetables are coated.

Simmer the curry

Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low. Cover and let simmer for about 20 minutes, or until the sweet potatoes are tender.

Finish and serve

Stir in the chickpeas and cook for another 5 minutes. Adjust seasoning to taste, then serve hot, garnished with fresh cilantro.

Enjoy this wholesome and hearty curry with rice or bread.

Pro Tips

For a spicier kick, add some chopped chili peppers to the curry or serve it with hot sauce on the side.

Make-Ahead and Storage Tips

Jamaican Vegetable Curry is not just a meal for the present; it also shines as a make-ahead option. You can prepare the curry in advance and store it in an airtight container in the refrigerator for up to three days. This allows the flavors to deepen and develop further, making it even tastier on the following days. Just gently reheat it over low heat, stirring frequently to prevent sticking.

For longer storage, consider freezing the curry. After it cools completely, portion it out into freezer-safe containers or bags. It can be frozen for up to three months. To thaw, simply place it in the refrigerator overnight or use the defrost setting on your microwave.

Serving Suggestions

Serve your Jamaican Vegetable Curry over a bed of fluffy jasmine or brown rice to soak up the delicious sauce. You can also serve it with a side of warm naan or roti to add a delightful texture contrast. For an extra burst of freshness, consider a squeeze of lime juice right before serving; it elevates the flavors and adds brightness to the dish.

To turn this curry into a more substantial meal, you can easily add a protein element. Toss in some diced tofu or tempeh during the simmering stage. If you’re not vegetarian, shredded chicken or shrimp can be excellent additions that cook quickly and absorb the rich flavors of the curry.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used if fresh ones are not available. Just add them towards the end of cooking.

→ How long does the curry last in the fridge?

The Jamaican Vegetable Curry will last about 3-4 days in the refrigerator in an airtight container.

→ Can I make this dish vegan?

Absolutely! This recipe is naturally vegan as long as you use vegetable broth and check the coconut milk ingredient.

→ What can I serve with this curry?

It pairs wonderfully with rice, quinoa, or naan. You can also enjoy it on its own as a hearty dish.