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: 2 tablespoons vegetable oil; 1 onion, chopped; 2 garlic cloves, minced; 1-inch piece of ginger, minced; 1 bell pepper, chopped; 2 carrots, sliced; 1 zucchini, chopped; 1 cup broccoli florets; 1 can (400ml) coconut milk; 2 tablespoons curry powder; 1 tablespoon soy sauce; Salt and pepper to taste; Fresh cilantro, for garnish

Highlighted under: Fresh Collection

I absolutely love Jamaican Coconut Vegetable Curry! The first time I tasted this vibrant dish, I was immediately captivated by the explosion of flavors and textures. The creamy coconut milk complements the fresh vegetables, creating a warm and comforting experience. I find it perfect for chilly evenings when I want something hearty yet healthy. Plus, it’s incredibly easy to make, so I can whip it up any day of the week without stress.

Created by

Hester Lockwood

Last updated on 2026-01-05T18:33:34.466Z

Creating this Jamaican Coconut Vegetable Curry was a delightful experience. I remember chopping all the vibrant veggies, the colors alone made me feel energized. The sweetness of the coconut milk enhances the freshness of the vegetables, and using a mix of spices really brings it all together. I usually recommend letting it simmer a bit longer to deepen the flavors, making it even more delicious.

When I first served this dish at a family gathering, everyone couldn't get enough. The amazing thing is how versatile it is—you can swap in any vegetables you have on hand! Each time I make it, I try to experiment a little, like adding more curry powder or throwing in some leafy greens. It definitely keeps the flavors exciting!

Why You'll Love This Recipe:
Creamy coconut milk that envelops each vegetable in flavor
A perfect balance of aromatic spices to tantalize your taste buds
Customizable with your favorite veggies for endless variations

Understanding the Role of Coconut Milk

Coconut milk serves as the luxurious base for this curry, lending a creamy texture that binds all the ingredients together. Its natural sweetness balances the spices and the earthiness of the vegetables. When choosing coconut milk, opt for a high-quality brand that’s free from additives for the best flavor. Full-fat coconut milk is recommended for a rich, decadent outcome, but if you’re looking for a lighter option, light coconut milk can be substituted, though it may alter the creaminess slightly.

Remember to shake the can of coconut milk well before opening, as the cream and liquid can separate. If you prefer an even thicker consistency, you can let the curry simmer longer, allowing it to reduce and thicken. A visual cue to look for is a glossy surface, indicating that it has come together beautifully.

Selecting Your Vegetables

One of the best aspects of this curry is its versatility, allowing you to customize it with your favorite vegetables. While this recipe includes bell pepper, carrots, zucchini, and broccoli, feel free to experiment with other options such as sweet potatoes, green beans, or even spinach. Keep in mind that denser vegetables, like sweet potatoes, may require slightly longer cooking times to ensure they are tender. Always add quick-cooking veggies like spinach towards the end to keep them vibrant and fresh.

When chopping your vegetables, aim for uniform pieces so they cook evenly. For instance, slice the carrots thinly to match the quicker cooking time of the bell pepper and zucchini. This attention to detail enhances the overall texture and enjoyment of the dish.

Ingredients

For the Curry

2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
1-inch piece of ginger, minced
1 bell pepper, chopped
2 carrots, sliced
1 zucchini, chopped
1 cup broccoli florets
1 can (400ml) coconut milk
2 tablespoons curry powder
1 tablespoon soy sauce
Salt and pepper to taste
Fresh cilantro, for garnish

Instructions

Heat Oil and Sauté Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onion is translucent.

Add the Vegetables

Stir in the bell pepper, carrots, zucchini, and broccoli; cook for about 5 minutes until they start to soften.

Incorporate Coconut Milk and Spices

Pour in the coconut milk, curry powder, and soy sauce. Stir well to combine and season with salt and pepper. Bring it to a gentle simmer.

Simmer and Serve

Let the curry simmer for an additional 20 minutes, stirring occasionally. Serve hot, garnished with fresh cilantro.

Pro Tips

For added protein, consider adding chickpeas or tofu to the curry. Adjust the spice level by incorporating more or less curry powder based on your preference.

Storage and Reheating Tips

This Jamaican Coconut Vegetable Curry can be refrigerated in an airtight container for up to three days. When reheating, I recommend gently warming it on the stove over low to medium heat, stirring occasionally. This ensures that the vegetables don’t become mushy, maintaining their texture. You can also add a splash of water or broth to thin it out if it thickens too much after storage.

If you're considering freezing the curry, it’s best to do so before adding any garnishes or herbs. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating, and if it seems a bit dry, once again, add a little coconut milk or water.

Variations and Serving Suggestions

For an added protein boost, consider tossing in some chickpeas or tofu. If using tofu, press it to remove excess moisture, then cube and sauté it in the pot after cooking the aromatics. This way, the tofu can absorb the flavors, soaring the dish to another level. You can also add red pepper flakes or jalapeños for a spicy kick, if you enjoy heat.

Serve this curry over fluffy jasmine rice or quinoa to complete the meal. A squeeze of fresh lime over the top just before serving brightens the flavors beautifully. For a more substantial meal, pair it with whole-grain naan or pita bread to scoop up the curry. Enjoy it as a comforting solo dish, or as part of a larger spread with other Jamaican-inspired fare.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to substitute with your favorite vegetables like spinach, green beans, or even sweet potatoes.

→ How can I make it spicier?

You can add red pepper flakes or a diced chili pepper when you sauté the aromatics.

→ Can I prepare this dish in advance?

Yes, this curry actually tastes better the next day! Store it in an airtight container in the refrigerator.

→ Is this recipe vegan-friendly?

Yes, this Caribbean coconut vegetable curry is completely plant-based and vegan.