Jamaican Coconut Vegetable Curry

Name: Jamaican Coconut Vegetable Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 can (400ml) coconut milk; 1 tablespoon coconut oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 bell pepper, chopped; 1 medium zucchini, sliced; 1 carrot, chopped; 2 cups broccoli florets; 1 tablespoon curry powder; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon allspice; Salt and pepper to taste; Fresh cilantro for garnish; Cooked rice or naan, for serving

Highlighted under: Global Ideas

I absolutely love making Jamaican Coconut Vegetable Curry when I want to indulge in a vibrant and flavorful dish. The combination of fresh vegetables simmered in rich coconut milk creates a creamy and comforting experience that we can’t resist. This recipe is versatile, allowing me to throw in whatever seasonal veggies I have on hand. The spices bring a warmth that transforms a simple meal into a celebration of taste. Whether served over rice or with naan, every bite is a delight that warms both the belly and the soul.

Created by

Una Merrick

Last updated on 2026-01-05T22:21:34.204Z

When I first tried Jamaican Coconut Vegetable Curry, I was amazed at how such a simple dish could burst with flavor. After experimenting with various spice blends, I found that a mix of turmeric, cumin, and allspice really makes the vegetables shine. I also learned that letting the curry simmer allows the coconut milk to fully absorb all the spices, enhancing the overall depth of flavor.

One tip I've picked up is to add in the softer vegetables like zucchini towards the end of cooking to maintain their texture. This small adjustment makes a huge difference in the curry, ensuring that each vegetable retains its unique flavor and crunch.

        Why You'll Love This Recipe
        Creamy coconut milk that balances spices perfectly.
A bright medley of colors and textures from fresh vegetables.
Quick to prepare and perfect for weeknight dinners.

      

Understanding Coconut Milk

Coconut milk is the heart of this Jamaican Coconut Vegetable Curry, contributing a rich and creamy texture that perfectly complements the spices. When selecting coconut milk, I recommend opting for full-fat varieties to achieve the creamiest results. The coconut's natural sweetness balances the earthy spices, creating a harmonious flavor profile. If you want a lighter option, you can use light coconut milk, but be aware that it will slightly alter the creaminess and richness of the dish.

Be sure to shake the can or stir the milk before using, as the cream often separates from the liquid. This ensures an even consistency throughout the curry. For those with allergies or specific dietary needs, consider using cashew or almond milk as an alternative, though the flavors will differ and might require additional adjustments in spices.

Tips for Perfect Vegetables

The vegetables used in this curry not only add vibrant color but also provide various textures that make every bite interesting. I recommend chopping the vegetables into similar sizes to ensure even cooking; this generally means cutting them into 1 to 2-inch pieces. Broccoli florets should be bite-sized, while zucchini can be halved or quartered depending on your preference. Remember, different vegetables will cook at different rates. Adding the zucchini later, as instructed, helps it maintain some firmness and prevents it from becoming mushy.

Feel free to customize the vegetable selection based on what's in season or what you have available. Sweet potatoes, spinach, or snap peas can be great additions. If you're using denser vegetables like sweet potatoes, consider pre-cooking them slightly before adding them to the curry to ensure everything cooks evenly within the same time frame.

Serving Suggestions and Storage

To serve your Jamaican Coconut Vegetable Curry, it's beautifully paired with steamed rice or warm naan, which helps to soak up the delicious sauce. For a complete meal, consider adding a side of mango chutney or a fresh cucumber salad to enhance the overall dining experience. If you want to elevate the dish, a squeeze of lime or a dash of hot sauce can add an extra layer of flavor.

Should you have leftovers, this curry stores well in an airtight container in the refrigerator for up to three days, and it also freezes excellently. When reheating, do so gently on the stove over medium heat, adding a splash of water or coconut milk if necessary to restore the creamy consistency. Just remember, the longer it sits, the stronger the flavors develop, so it might even taste better the next day!

Ingredients

Gather the following ingredients to make this delicious curry.

Ingredients

1 can (400ml) coconut milk
1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 bell pepper, chopped
1 medium zucchini, sliced
1 carrot, chopped
2 cups broccoli florets
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon allspice
Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice or naan, for serving

Make sure to have everything prepped before you start cooking!

Instructions

Follow these steps to make your curry come together beautifully.

Sauté the Aromatics

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

Add the Vegetables

Add the bell pepper, carrot, and broccoli florets to the pot. Stir in the curry powder, turmeric, cumin, and allspice, coating the vegetables well. Cook for about 5 minutes until the vegetables begin to soften.

Pour in the Coconut Milk

Slowly pour in the coconut milk, stirring to combine everything. Bring the mixture to a simmer.

Finish the Curry

Once simmering, add the zucchini and season with salt and pepper. Let it cook for an additional 10-15 minutes until all vegetables are tender.

Serve and Enjoy

Serve hot garnished with fresh cilantro over rice or with naan. Enjoy your delicious Jamaican Coconut Vegetable Curry!

Let the curry cool slightly before serving—it's better with some time for flavors to meld!

Pro Tips

For an extra kick, add chopped chilies or serve with hot sauce on the side. This curry also freezes well, so make a double batch for later enjoyment!

Scaling the Recipe Up

If you're hosting a gathering or want to meal prep for the week, this Jamaican Coconut Vegetable Curry is easily scalable. Simply multiply the ingredients by the number of servings you need. Use a larger pot to accommodate the increase while maintaining the same heat settings for sautéing and simmering. Just keep an eye on the vegetables, as you may need to adjust the cooking time slightly depending on the quantity.

For larger batches, consider using a slow cooker. Prepare everything as directed and transfer it to the slow cooker. Cook on low for 4-6 hours for a hands-off approach, maintaining that wonderful blend of flavors while saving time during your busy week.

Common Troubleshooting

One common issue when making this dish is achieving the right balance of flavors. If your curry turns out too salty, consider adding a splash of coconut milk or a bit of sugar to counteract the saltiness. Conversely, if it's lacking flavor, try adding an extra pinch of spices or a squeeze of lime to enhance the overall profile.

Another problem can arise from the consistency of the curry. If it turns out too thick, a simple fix is to add more coconut milk or water until you reach your desired consistency. If it’s too thin, allow it to simmer uncovered for a few more minutes to thicken up, letting the flavors concentrate further.

Variations and Add-Ins

This curry is incredibly versatile, and you can easily modify the recipe to suit your taste or dietary preferences. For a protein boost, add chickpeas, tofu, or tempeh, which complement the flavors well and make the dish more filling. For added heat, consider incorporating diced jalapeños or a pinch of cayenne pepper during cooking.

To infuse additional depth, experiment with an array of spices. A dash of cinnamon can introduce a warm undertone, while a hint of lime zest adds brightness. Don’t hesitate to adjust the seasoning to your liking; cooking is all about personalizing flavors to suit your palate!

Questions About Recipes

→ Can I substitute the coconut milk?

Yes, you can use almond milk or any plant-based alternative, but it will alter the flavor and creaminess.

→ What vegetables work best in this curry?

Feel free to use any vegetables you enjoy! Sweet potatoes, snap peas, or eggplant are great additions.

→ Is this recipe vegan?

Absolutely! This Jamaican Coconut Vegetable Curry is entirely plant-based and vegan-friendly.

→ Can I meal prep this curry?

Yes! It stores well in the fridge for up to 4 days and can be frozen for up to 3 months.