Jamaican Vegetable Curry

Name: Jamaican Vegetable Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 medium sweet potato, peeled and diced; 2 cups cauliflower florets; 1 bell pepper, diced; 2 cups spinach; 1 carrot, sliced; 1 can (400ml) coconut milk; 2 tablespoons curry powder; 1 teaspoon allspice; 1 onion, diced; 3 cloves garlic, minced; 1 tablespoon vegetable oil; Salt and pepper to taste

Highlighted under: Traditional World Food Ideas

I absolutely love making Jamaican Vegetable Curry because it's vibrant, hearty, and packed with flavor. This dish is a celebration of fresh vegetables and bold spices that come together to create a comforting meal. The combination of coconut milk and Jamaican spices not only makes it delicious but also ensures that it’s both nutritious and satisfying. I always enjoy serving this curry over rice or with warm naan for a complete experience!

Created by

Emma Parker

Last updated on 2026-01-13T04:09:37.489Z

When I first discovered Jamaican Vegetable Curry, I was drawn in by its array of colors and textures. Each vegetable plays a role, from sweet potatoes to bell peppers, all enhanced by warm spices. What I found particularly fascinating is how the coconut milk brings it all together, creating a creamy base that complements the sharpness of the spices beautifully.

After experimenting with different spice blends, I've learned that toasting the spices briefly before adding the coconut milk intensifies their flavors significantly. This small tip takes the curry to another level, making it aromatic and inviting, perfect for dinner or meal prepping for the week.

        Why You Will Love This Recipe
        Rich flavors from a blend of fresh vegetables and spices
Creamy coconut milk that adds depth and texture
Easily customizable with your favorite seasonal vegetables

      

Understanding the Flavor Profile

The flavor profile of Jamaican Vegetable Curry is truly exceptional, thanks to the interplay of fresh vegetables and aromatic spices. The sweet potato and carrot lend natural sweetness, while the curry powder and allspice provide warmth and complexity. This balancing act enriches each bite, making the dish feel robust and layered. As the vegetables cook, they release their juices into the curry, enhancing the overall flavor. Stirring frequently can help the ingredients meld together and prevents sticking, ensuring a smooth and cohesive consistency.

Coconut milk is a star ingredient that contributes creaminess without overpowering the other flavors. When you pour it into the pot, watch as the curry transforms into a luscious base. This not only adds richness to the texture but also creates a delightful contrast to the crunch of the cauliflower and bell pepper. For ultimate creaminess, I recommend using full-fat coconut milk; however, you can use light coconut milk for a lower-calorie option, though it may be less rich.

Customizing Your Curry

One of the best aspects of Jamaican Vegetable Curry is its versatility. You can easily swap in seasonal vegetables that you have on hand. For example, in the summer, zucchini or eggplant would make excellent additions or substitutions. This flexibility allows the dish to evolve throughout the year, making it a go-to recipe for any season. Just remember that cooking times may need slight adjustments based on the vegetables you choose; denser vegetables like carrots require more time than quicker-cooking ones like zucchini.

If you're looking for a protein boost, consider adding chickpeas or lentils to the curry. These ingredients pair wonderfully with the spices and will enhance the dish's heartiness. If you choose to add legumes, just remember to cook them separately and add them to the curry in the last 5-10 minutes of cooking to allow them to heat through without becoming mushy.

Ingredients

To create the perfect Jamaican Vegetable Curry, gather the following ingredients:

Vegetables

1 medium sweet potato, peeled and diced
2 cups cauliflower florets
1 bell pepper, diced
2 cups spinach
1 carrot, sliced

Curry Base

1 can (400ml) coconut milk
2 tablespoons curry powder
1 teaspoon allspice
1 onion, diced
3 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper to taste

Once you have all the ingredients ready, you're set to make a delicious Jamaican Vegetable Curry!

Instructions

Follow these steps to create your flavorful curry:

Sauté Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.

Toast Spices

Add the curry powder and allspice to the pot. Cook for about 1 minute, stirring constantly to release the spices' aromas.

Add Vegetables

Stir in the diced sweet potato, cauliflower, bell pepper, and carrot. Cook for about 5 minutes until slightly tender.

Pour Coconut Milk

Pour in the coconut milk and bring the mixture to a simmer. Reduce heat and let it cook for around 15-20 minutes, or until the vegetables are tender.

Finish with Spinach

Finally, stir in the spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.

Enjoy your homemade Jamaican Vegetable Curry served hot!

Pro Tips

Feel free to swap in your favorite vegetables based on availability. Adding chickpeas or lentils can also boost the protein content.

Make-Ahead and Storage Tips

This Jamaican Vegetable Curry is perfect for meal prep because its flavors deepen over time. You can make a larger batch and store it in the refrigerator for up to four days. Allow it to cool completely before transferring it to an airtight container. To reheat, gently warm it on the stove over low heat, adding a splash of water or vegetable broth to loosen it up if necessary. Remember to stir regularly to prevent it from sticking to the pot.

If you want to freeze your curry, you can do so for up to three months. Use freezer-safe containers, leaving some space at the top for expansion. When you're ready to enjoy it again, let it thaw overnight in the refrigerator before reheating on the stove. Avoid freezing it with spinach, as it doesn’t thaw well, turning mushy and losing its vibrant green color.

Serving Suggestions

To create a delightful meal, serve the Jamaican Vegetable Curry over a fluffy bed of jasmine or basmati rice. The rice will soak up the curry's rich sauce, enhancing each bite. If you’re looking for a gluten-free option, quinoa makes an excellent alternative, providing added protein and texture. The nutty flavor of quinoa pairs beautifully with the curry, making for an equally satisfying meal.

For an added layer of flavor, consider serving your curry with warm naan or roti. These breads can be used to scoop up the curry, adding a fun interactive element to your meal. You can easily find store-bought options, but if you have the time, homemade naan can make the dish feel extra special. A side of pickled vegetables can also offer a tangy contrast, brightening the meal.

Questions About Recipes

→ Can I make this curry ahead of time?

Absolutely! This curry actually tastes better the next day as the flavors meld together.

→ Is it possible to make this curry vegan?

Yes, this recipe is already vegan since it uses coconut milk instead of dairy.

→ Can I freeze leftovers?

Yes, you can freeze the curry for up to 3 months. Just thaw and reheat when you're ready to enjoy!

→ What should I serve with this curry?

It's delicious served over rice or with naan bread to soak up the flavorful sauce.