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, chopped; 3 garlic cloves, minced; 1 inch ginger, grated; 1 bell pepper, diced; 2 carrots, sliced; 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: Global Flavors

I love cooking Jamaican Coconut Vegetable Curry because it brings a little piece of the Caribbean to my kitchen. The aromatic spices combined with the creamy coconut milk create an explosion of flavors that I simply can’t resist. Every time I prepare this dish, the house fills with a warm, inviting fragrance that gets everyone excited for dinner. It’s also a versatile recipe, allowing me to incorporate whatever vegetables I have on hand. Trust me, once you try this delicious curry, it will become a staple in your home too.

Created by

Bethany Clarke

Last updated on 2026-01-14T03:31:15.843Z

When I first tasted Jamaican Coconut Vegetable Curry at a local restaurant, I knew I had to recreate it at home. The way the coconut milk balanced the curry spices was simply phenomenal. After several attempts and ingredient tweaks, I found the perfect combination that suits my palate. Adding a mix of seasonal vegetables not only enhances the flavor but also adds texture that makes the dish more exciting.

One tip I swear by is to sauté the vegetables just right before adding the coconut milk. This technique helps lock in the flavors and gives the curry a rich depth that's hard to resist. Each bite is a reminder of the vibrant Caribbean culture and the joy of cooking with fresh ingredients.

        Why You'll Love This Recipe
        Bursting with fresh, tropical flavors.
Creamy coconut milk that harmonizes the spices.
A colorful medley of vegetables that make it nutritious.

      

Mastering the Curry Technique

The foundation of any great curry lies in the technique of sautéing aromatics. By heating the coconut oil to medium temperature before adding the onions, you allow them to soften and release their natural sweetness. This step should take about 5 minutes, and once the onions are translucent, the addition of garlic and ginger creates a flavor base that is indispensable. Sautéing until the garlic is golden and fragrant not only enhances the dish but also improves the overall depth of flavor.

As you progress to adding vegetables, consider the timing and cooking order based on their firmness. For instance, carrots take longer to soften than zucchini. Sautéing harder vegetables like carrots and bell peppers first for 7 minutes ensures they’re tender yet still retain a satisfying bite. This method also helps maintain the vibrant colors of your medley, making the dish visually appealing.

Important Ingredient Insights

Coconut milk is a star of this recipe, bringing richness and creaminess that balances the spices. When selecting coconut milk, aim for a full-fat version for the best consistency and flavor. Reduced-fat coconut milk can work but may result in a thinner sauce. Some brands can separate when heated, so stir it well before use to achieve an even texture. This ensures that your curry has a luscious, creamy base that envelops the vegetables beautifully.

Curry powder can greatly vary in potency and flavor profiles, influenced by the blend of spices used. For a more personalized touch, try adding a pinch of cayenne for heat or turmeric for a vibrant color booster. If you’re looking for a milder flavor, adjust the curry powder quantity to 1 tablespoon. But don't shy away from experimenting—different brands or homemade blends can add unique nuances to your dish.

Ingredients

Gather these ingredients to make your curry extra delicious:

Ingredients

1 tablespoon coconut oil
1 onion, chopped
3 garlic cloves, minced
1 inch ginger, grated
1 bell pepper, diced
2 carrots, sliced
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

Make sure to prepare everything before you start cooking for a smoother process.

Instructions

Follow these simple steps to create your delicious curry:

Sauté the Aromatics

In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and grated ginger, sautéing for an additional 2 minutes until fragrant.

Add the Vegetables

Add the bell pepper, carrots, zucchini, and broccoli to the pan. Sauté for about 5-7 minutes until the vegetables start to soften slightly.

Incorporate Coconut Milk and Spices

Pour in the coconut milk and add the curry powder and soy sauce. Stir well to combine and bring to a gentle simmer.

Simmer and Season

Let the curry simmer for about 15 minutes, allowing the flavors to meld. Taste and adjust with salt and pepper as needed.

Serve and Garnish

Once cooked, serve the curry hot over rice or quinoa, garnished with fresh cilantro.

Enjoy this flavorful dish that's sure to satisfy your taste buds!

Pro Tips

For added depth, consider including chickpeas or lentils for a protein boost. You can also swap out vegetables based on what's in season or your personal preferences.

Serving Suggestions

This Jamaican Coconut Vegetable Curry is fantastic served over fluffy jasmine rice or hearty quinoa, soaking up the rich sauce. Alternatively, consider pairing it with whole grain bread or naan for an excellent dipping experience. For added texture, add a sprinkle of toasted nuts or seeds just before serving, which not only enhances flavor but also makes each bite uniquely satisfying.

If you're entertaining, consider preparing additional sides like a crisp salad or plantain chips to complement the meal. The refreshing crunch of a salad dressed lightly with lime can balance the creaminess of the curry, creating a well-rounded dining experience.

Storage and Make-Ahead Tips

This curry retains its delicious flavor remarkably well, making it perfect for meal prep. Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to refresh the sauce's consistency.

For longer storage, consider freezing the curry. It freezes beautifully for up to 3 months. To thaw, let it sit in the fridge overnight before reheating, ensuring the flavors and textures remain intact. This makes it a great option for busy days when you crave a comforting meal without the prep time.

Questions About Recipes

→ Can I make this curry vegan?

Absolutely! This recipe is already vegan-friendly as it uses coconut milk and vegetables.

→ What can I serve with this curry?

Jamaican Coconut Vegetable Curry pairs beautifully with steamed rice, quinoa, or even naan bread.

→ Can I freeze leftovers?

Yes, you can freeze the curry in an airtight container for up to 3 months. Reheat thoroughly before consuming.

→ How spicy is this curry?

The spice level depends on the curry powder used; feel free to add chili flakes for extra heat or use mild curry powder for a gentler flavor.