Jamaican Coconut Vegetable Curry

Name: Jamaican Coconut 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 inch ginger, grated; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 2 carrots, sliced; 1 zucchini, chopped; 1 can (400ml) coconut milk; 1 teaspoon curry powder; 1 teaspoon turmeric; 1 teaspoon ground cumin; Salt and pepper to taste; Fresh cilantro, for garnish; Juice of 1 lime

Highlighted under: Global Flavors

I absolutely love making this Jamaican Coconut Vegetable Curry, and it’s become a go-to dish in my kitchen. The way the creamy coconut milk melds with spices creates a delightful flavor that transports my taste buds straight to the tropics. I enjoy experimenting with different vegetables based on what's in season, and I often add a touch of lime at the end for an extra zing. This dish not only satisfies my craving for comfort food but also allows me to pack in lots of nutrition and color from the veggies.

Created by

Riley Dawson

Last updated on 2026-01-14T01:34:07.015Z

When I first tasted Jamaican Coconut Vegetable Curry at a local restaurant, I was smitten with the vibrant colors and the aromatic spices that danced on my palate. I knew I had to recreate it at home. After several trials, I discovered that using fresh herbs, especially thyme and scallions, elevates the dish significantly, adding layers of flavor that are just irresistible.

What makes this recipe special is the use of coconut milk as a base, which not only provides creaminess but also balances the heat from the spices perfectly. I always suggest cooking the vegetables just until tender to keep them vibrant and slightly crunchy, enhancing the overall texture of the curry.

        Why You'll Love This Recipe
        Creamy coconut milk adds a luscious texture to every bite
A medley of fresh vegetables brings color and nutrition
The spices create a warm, comforting flavor profile that’s both satisfying and exotic

      

Ingredient Insights

The heart of this Jamaican Coconut Vegetable Curry lies in the use of fresh vegetables. Seasonal choices not only provide vibrant color but also enhance the flavor profile. For instance, consider swapping zucchini for green beans or adding in seasonal vegetables like butternut squash or sweet potatoes. These alternatives offer different textures and a naturally sweet taste that complements the curry's spices beautifully.

Coconut milk is crucial for achieving that creamy, rich texture that defines this dish. When selecting your coconut milk, aim for full-fat varieties for the best flavor and consistency. If you're looking for a lighter option, you can use light coconut milk, but be aware that it will produce a less indulgent result. For a nut-free alternative, unsweetened almond or cashew milk can work in a pinch, but they will change the flavor profile significantly.

Techniques for Success

Sautéing the aromatics is a critical step in building flavor. Ensure your onions become translucent and slightly golden before adding garlic and ginger, which should only be cooked until fragrant—about 1 minute. Be careful not to burn the garlic, as this can impart a bitter taste to the curry. If you're unsure, lower the heat a bit to maintain control over the cooking process.

When incorporating spices, allow them to 'bloom' by mixing them in with the vegetables before adding coconut milk. This process releases essential oils from the spices, enhancing their flavor. Stir constantly for about 30 seconds, watching for the spices to become fragrant. This technique transforms the dish, making it aromatic and well-rounded.

Ingredients

Gather your fresh ingredients to create a vibrant and delicious curry:

Ingredients

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 inch ginger, grated
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 carrots, sliced
1 zucchini, chopped
1 can (400ml) coconut milk
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro, for garnish
Juice of 1 lime

Make sure to adjust the vegetables to your preference or what’s available!

Instructions

Follow these steps to create your delicious curry:

Sauté Aromatics

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Cook Vegetables

Add the chopped red and yellow bell peppers, sliced carrots, and zucchini. Stir well and cook for about 7-8 minutes, allowing the vegetables to soften slightly.

Add Spices and Coconut Milk

Sprinkle the curry powder, turmeric, and cumin over the veggies. Mix well to coat them in the spices. Pour in the coconut milk, and stir until everything is combined.

Simmer

Bring the mixture to a gentle simmer. Season with salt and pepper to taste. Let it cook for 15 minutes, allowing the flavors to meld together.

Finish and Serve

Just before serving, squeeze in the lime juice and garnish with fresh cilantro. Serve with rice or on its own for a hearty meal.

Enjoy your homemade Jamaican Coconut Vegetable Curry!

Pro Tips

Feel free to add any seasonal vegetables you have on hand, such as spinach or peas, for extra flavor and nutrition.

Serving Suggestions

This curry pairs wonderfully with various sides. Serving it over fluffy jasmine or basmati rice makes for a satisfying meal that balances the creamy texture of the curry. Alternatively, consider pairing it with quinoa for a protein boost, or serve with flatbreads like naan for a unique take. Adding a side of lime wedges will bring even more zest to your plate.

For a lightened version, you might serve the curry over a bed of leafy greens, like spinach or kale, allowing the warmth of the curry to wilt them slightly. This not only reduces carb intake but also adds a refreshing crunch that complements the creamy curry.

Make-Ahead Tips

Jamaican Coconut Vegetable Curry is perfect for meal prep. You can make a large batch ahead of time and store it in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or additional coconut milk to maintain creaminess. This dish’s flavors actually deepen if allowed to sit, making it even more delicious the next day.

If you wish to freeze it, portion the curry into airtight containers after it cools completely. It can last in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating, and again, add a splash of coconut milk or water while warming to restore its silky texture.

Questions About Recipes

→ Can I use low-fat coconut milk?

Yes, you can use low-fat coconut milk, but it may alter the creaminess of the curry.

→ What can I serve with the curry?

This curry pairs wonderfully with rice, quinoa, or naan bread.

→ How long does leftovers last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Is this recipe vegan?

Yes, this Jamaican Coconut Vegetable Curry is completely vegan and gluten-free.