Jamaican Coconut Vegetable Curry

Name: Jamaican Coconut Vegetable Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 carrot, sliced; 1 bell pepper, diced; 1 zucchini, diced; 1 cup broccoli florets; 1 can (14 oz) coconut milk; 2 tablespoons curry powder; 1 tablespoon soy sauce; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: International World Food Favorites

I absolutely love making Jamaican Coconut Vegetable Curry on days when I crave warmth and comfort. The combination of fresh vegetables and rich coconut milk creates a symphony of flavors that transport me straight to the tropics. Inspired by the vibrant cuisine of Jamaica, this dish has become a staple in my kitchen. Not only is it delicious and satisfying, but it also showcases the wonderful variety of vegetables available. With just a few spices and ingredients, I can whip up this dish in no time, making it perfect for weeknight dinners.

Created by

Hannah Lewis

Last updated on 2026-01-05T19:21:34.914Z

Every time I make Jamaican Coconut Vegetable Curry, I find myself reminiscing about my travels to Jamaica. The vibrant colors of the vegetables remind me of the lush landscapes I encountered there. The first time I created this at home, I used whatever vegetables I had on hand, and it turned out beautifully. This flexibility is key; you can customize the curry to your taste and the season.

One tip that has transformed my curry-making experience is to sauté the spices before adding the coconut milk. This technique really enhances the flavors, allowing the spices to bloom and impart their warmth. The aroma that fills the kitchen is just heavenly!

        Why You'll Love This Recipe
        A delightful blend of fresh vegetables bursting with flavor
Silky smooth coconut sauce that ties it all together
Quick and easy to make, perfect for busy weeknights

      

Understanding the Ingredients

The fresh vegetables in this Jamaican Coconut Vegetable Curry not only add vibrant color but also a range of textures that enhance the dish. Carrots provide a slight sweetness, while bell peppers contribute crunch and a pop of flavor. Broccoli florets absorb the rich coconut sauce beautifully, ensuring each bite is bursting with taste. Choosing ripe, seasonal vegetables will elevate the dish even further, so I recommend a trip to your local farmer's market if possible.

Coconut milk is the star of this recipe, offering creaminess that coats the vegetables wonderfully. Make sure to use full-fat coconut milk for a silkier texture and richer flavor. If you want a lighter option, light coconut milk can work, but be aware that the curry may lack some of the depth provided by the full-fat version. Consider using a brand known for its high-quality coconut milk to avoid any off flavors.

Mastering the Cooking Technique

Sautéing the onion, garlic, and ginger at the start is essential for building a flavor base in this curry. Cook until the onion is translucent and starts to lightly brown, which usually takes about 3-4 minutes on medium heat. This browning enhances the curry's overall flavor profile. Maintaining your heat at medium helps prevent the garlic from burning, which can impart a bitter taste to the dish.

When adding the vegetables, you're looking for a just-tender texture that still holds some bite. About 5 minutes of cooking is often sufficient, depending on how thick you sliced your vegetables. I like to keep an eye on them—once they start to brighten in color and slightly soften, it's time to move on to the next step.

Serving and Storing

This Jamaican Coconut Vegetable Curry is versatile when it comes to serving options. While it's delicious served over rice, you can also pair it with quinoa or whole grain bread for a heartier meal. For those looking to make it more substantial, consider adding protein like chickpeas or tofu, which can complement the flavors and make it even more filling.

If you happen to have leftovers, this curry stores beautifully in the fridge for up to 3 days. Just ensure it's in an airtight container to protect against drying out. Reheat gently on the stove, adding a splash of water if necessary to maintain the sauce's creaminess. You can also freeze portions for up to a month—just let it thaw completely before reheating. This makes it a perfect meal prep option for busy weeks!

Ingredients

For the Curry

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 carrot, sliced
1 bell pepper, diced
1 zucchini, diced
1 cup broccoli florets
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 tablespoon soy sauce
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Prepare the Vegetables

Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and ginger, cooking for another minute.

Sauté the Vegetables

Add the sliced carrot, diced bell pepper, zucchini, and broccoli florets to the pot. Cooking for about 5 minutes, stir occasionally until the vegetables are just tender.

Add Spices and Coconut Milk

Sprinkle in curry powder, mixing well to coat the vegetables. Pour in the coconut milk and soy sauce, stir to combine, and season with salt and pepper to taste. Bring to a simmer.

Simmer the Curry

Cover the pot and let the curry simmer for about 15 minutes, allowing the flavors to meld together.

Serve and Garnish

Serve hot, garnished with fresh cilantro. Enjoy this rich and flavorful coconut curry with rice or bread!

Pro Tips

Feel free to use any seasonal vegetables you have on hand. Just make sure to cut them into similar sizes for even cooking. Adding a squeeze of lime juice before serving will enhance the flavors beautifully.

Variations of the Curry

This recipe is quite forgiving, allowing for several variations based on personal preferences or dietary needs. For a spicier kick, consider adding diced jalapeños or a dash of cayenne pepper along with the curry powder. If you're a fan of herbs, fresh basil or mint can be stirred in just before serving for an aromatic twist.

For a heartier version, you can swap in seasonal vegetables like sweet potatoes or butternut squash, which will naturally thicken the curry as they cook down. Keep in mind that these vegetables may require a longer cooking time, so cut them into small cubes and add them earlier in the process.

Common Troubleshooting Tips

If your curry is too thick, a simple fix is to add a bit of vegetable broth or water while simmering. Start with a small amount, around 1/4 cup, and stir it in to achieve your desired consistency. On the other hand, if it's too thin, allow it to simmer uncovered for a few extra minutes to enable some of the liquid to evaporate.

Should you encounter a coconut curry that's lacking flavor, it might be due to insufficient seasoning. Taste it before serving and adjust with more salt, pepper, or a touch more curry powder if you want to enhance the spice level further. I find that sometimes a splash of lime juice also brightens the dish wonderfully, adding a fresh zing.

Questions About Recipes

→ Can I make this curry ahead of time?

Yes, you can prepare this curry a day in advance and store it in the refrigerator. Reheat it gently before serving.

→ Is this curry vegan?

Absolutely! This recipe is 100% vegan, making it perfect for plant-based diets.

→ What can I substitute for coconut milk?

You can use almond milk or another non-dairy milk, but it will alter the flavor and creaminess of the curry.

→ Can I make this dish spicier?

Certainly! You can add red pepper flakes or fresh chili peppers to your desired heat level.