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 sweet potatoes; 1 cup chopped bell peppers; 1 cup sliced zucchini; 1 cup chopped broccoli; 1 cup diced tomatoes; 1 onion, diced; 2 cloves garlic, minced; 1 inch ginger, grated; 1 can coconut milk; 2 tablespoons curry powder; 1 teaspoon turmeric; 1 teaspoon cumin; Salt and pepper to taste; Cooked rice or quinoa; Fresh cilantro for garnish

Highlighted under: Global Flavors

I love to whip up this vibrant Jamaican Vegetable Curry when I want something nourishing and full of flavor. The combination of spices and fresh vegetables creates a dish that’s not only comforting but also celebrates the essence of Caribbean cuisine. With its aromatic spices and creamy coconut milk, it easily becomes a highlight at any dinner table. Plus, it’s entirely plant-based, making it perfect for everyone to enjoy, whether vegan or not. Dive into this recipe and transport your taste buds to Jamaica!

Created by

Phoebe Turner

Last updated on 2026-01-05T22:52:05.126Z

When I first attempted to make Jamaican Vegetable Curry, I was mesmerized by the vibrant colors and scents that filled my kitchen. I experimented with different vegetables until I discovered that the sweetness of bell peppers and the earthiness of sweet potatoes complemented the spices perfectly. I also learned the secret to a creamy curry is to let it simmer long enough for the veggies to soak up all those delicious flavors.

The best part? This dish is incredibly versatile! I’ve made it with various seasonal vegetables and each time it turns out fantastic. It’s a fantastic way to clean out your fridge while indulging in a comforting meal that warms the soul.

        Why You'll Love This Recipe
        Explodes with vibrant Caribbean flavors
Creamy coconut milk balances the spices perfectly
A colorful, nourishing meal that’s easy to prepare

      

Understanding the Spices

The blend of spices in this Jamaican Vegetable Curry is essential to its vibrant flavor profile. Curry powder, turmeric, and cumin each contribute unique characteristics. Curry powder provides warmth and depth, while turmeric adds a beautiful golden hue and earthy notes. Cumin brings a slightly nutty flavor that rounds out the dish. Blooming these spices in hot oil releases their essential oils, allowing for a more profound infusion into the curry.

If you’re looking to customize the spice level, consider adding a pinch of cayenne pepper or some diced chili peppers when you incorporate the spices. This enhances the dish's heat without overshadowing its core flavors. The key is to taste as you go—everyone’s palate is different!

Choosing and Preparing Vegetables

The beauty of this recipe lies in its versatility—feel free to mix and match seasonal vegetables. While sweet potatoes add a natural sweetness, they can be substituted with butternut squash or even carrots. Likewise, bell peppers can be swapped for eggplant or snap peas, depending on your preference and what's in season. Just keep in mind that different vegetables may vary in cooking time; for example, softer veggies like zucchini may need less time compared to heartier ones like broccoli.

When prepping your vegetables, aim for uniform sizes to ensure even cooking. Dicing sweet potatoes into 1-inch cubes allows them to become tender by the time you’re ready to serve. A quick tip: soak cut sweet potatoes in cold water for about 30 minutes to prevent them from browning and help with texture!

Make-Ahead and Storage Tips

This Jamaican Vegetable Curry is an excellent option for meal prep, holding up well in the fridge for up to four days. To make it ahead, follow the cooking instructions and allow the dish to cool to room temperature before transferring it to an airtight container. Reheat gently on the stovetop over medium-low heat until warmed through—this helps preserve the texture of the veggies and prevents them from becoming mushy.

If you're considering freezing the curry, do so before adding the coconut milk. Freeze in portions, and when ready to enjoy, simply thaw overnight in the refrigerator and then heat it up, adding the coconut milk during the last few minutes of cooking. This helps to maintain the curry’s rich creaminess and flavor.

Ingredients

Vegetables

1 cup diced sweet potatoes
1 cup chopped bell peppers
1 cup sliced zucchini
1 cup chopped broccoli
1 cup diced tomatoes

Curry Base

1 onion, diced
2 cloves garlic, minced
1 inch ginger, grated
1 can coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper to taste

For Serving

Cooked rice or quinoa
Fresh cilantro for garnish

Gather all these ingredients to ensure you have everything ready for a delightful cooking experience.

Instructions

Sauté the Base

In a large pot, heat a splash of oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.

Add Spices

Stir in the curry powder, turmeric, and cumin, cooking for another minute to bloom the spices.

Incorporate Vegetables

Add the sweet potatoes, bell peppers, zucchini, and broccoli to the pot. Stir to coat the vegetables in the spices.

Simmer with Coconut Milk

Pour in the coconut milk and diced tomatoes. Bring to a gentle simmer and cover, cooking for about 20 minutes or until the veggies are tender.

Season and Serve

Taste and adjust with salt and pepper. Serve over cooked rice or quinoa and garnish with fresh cilantro.

Enjoy this hearty and vibrant curry with your favorite rice or grain!

Pro Tips

For extra heat, consider adding some chopped chili peppers or a dash of hot sauce. You can also swap in your favorite vegetables based on the season or what you have handy.

Serving Suggestions

This Jamaican Vegetable Curry pairs beautifully with fluffy rice or nutty quinoa, but don’t hesitate to get creative! Serve it over a bed of steamed couscous or with warm naan for a satisfying meal. To enhance the flavor experience, consider serving it with a side of mango chutney or a crisp salad with citrus dressing to contrast the richness of the curry.

For larger gatherings, this dish works wonderfully as part of a Caribbean-themed spread. Consider including other sides like fried plantains or a fresh coleslaw for added texture and variety. The colorful presentation of the curry alongside other vibrant dishes creates an appealing table that impresses guests.

Texture and Flavor Profiles

The creaminess of the coconut milk perfectly balances the spices, making each bite a harmonious blend of flavor. The curry’s texture should be thick yet pourable. If it becomes too thick during cooking, just stir in a splash of vegetable broth or water to reach your desired consistency. Conversely, if you prefer a chunky texture, retain some of the diced tomatoes at the end, stirring them in just before serving for added freshness.

As the flavors meld together during cooking, you may find that the dish develops a deeper profile the next day. This makes leftovers an exciting option, as the spices have more time to marry and develop complexity. I often make this dish in advance just for that reason—it also means less stress on busy weeknights!

Questions About Recipes

→ Can I make this recipe gluten-free?

Yes, this Jamaican Vegetable Curry is naturally gluten-free. Just ensure that any added sauces or grains you use are also gluten-free.

→ How long does this curry last in the fridge?

It can be stored in an airtight container in the fridge for up to 3-4 days.

→ Can I freeze this curry?

Absolutely! Let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.

→ What can I serve with this curry?

This dish pairs wonderfully with rice, quinoa, or even flatbreads. You can also serve it alongside a fresh salad.