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 bell pepper, chopped; 2 carrots, sliced; 1 sweet potato, diced; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 2 tablespoons curry powder; 1 teaspoon turmeric; Salt and pepper to taste; 1 cup spinach leaves; Fresh cilantro for garnish

I absolutely love making Jamaican Coconut Vegetable Curry on a busy weeknight. It’s one of those recipes that brings warmth and richness, thanks to the creamy coconut milk and vibrant veggies. Each ingredient adds layers of flavor, and the fragrant spices transport me straight to the tropics. I enjoy serving it over fluffy rice or with warm naan to soak up that delicious sauce. Plus, it’s a fantastic way to use up any leftover vegetables in my fridge, making it both practical and delightful.

Created by

Darcy Penrose

Last updated on 2026-01-05T19:05:34.443Z

When I first tried Jamaican Coconut Vegetable Curry, I was blown away by the harmony of flavors. The coconut milk brings a creamy texture that balances beautifully with the spices. I experimented with different vegetables and found that bell peppers, carrots, and sweet potatoes work wonderfully together in this dish. Using fresh ingredients enhances the overall taste, so it’s worth it to go for those!

One of my favorite tips is to let the curry simmer a bit longer for the flavors to meld together. The longer it sits, the better it tastes! I often make a big batch to enjoy for lunches throughout the week—it keeps well in the fridge and is easy to reheat.

Why You'll Love This Recipe
Creamy coconut milk enriched with fragrant spices
Colorful and nutritious vegetables for a hearty meal
Quick and easy preparation, perfect for busy nights

Understanding the Ingredients

The foundation of this Jamaican Coconut Vegetable Curry is its vibrant array of vegetables. Each ingredient plays a pivotal role in not only adding flavor but also in achieving a delightful texture. For instance, the sweetness of the carrots and sweet potatoes complements the earthy spices, while the bell pepper contributes a subtle crunch. If you find yourself without sweet potatoes, butternut squash makes a delicious and equally nutritious substitute.

Coconut milk is the star of this dish, imparting a creamy, luscious texture that binds the flavors together. When selecting coconut milk, opt for a full-fat version for a richer curry. Light coconut milk can work in a pinch but may result in a less satisfying mouthfeel. In addition, be cautious with store-bought vegetable broths as some can be overly salty. Making your own broth also allows you to control the flavor profile.

Technique Tips for Perfection

Getting the sauté right is crucial for building depth of flavor in this curry. When cooking the onions, aim for them to become translucent, lasting about 5-7 minutes over medium heat. This step ensures they sweeten up, laying a solid base for the other vegetables. When adding garlic and ginger, only sauté them until fragrant to prevent burning, which can create bitterness.

When simmering your curry, keep an eye on the sweet potatoes. They should be fork-tender after about 20 minutes of cooking. If they break apart too much, it may lead to a mushy consistency. To avoid this, cut them into even-sized cubes to promote uniform cooking and check doneness a couple of minutes before the timer goes off.

Ingredients

Gather these fresh ingredients to create a delicious Jamaican Coconut Vegetable Curry:

Ingredients

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 inch ginger, grated
1 bell pepper, chopped
2 carrots, sliced
1 sweet potato, diced
1 can (14 oz) coconut milk
1 cup vegetable broth
2 tablespoons curry powder
1 teaspoon turmeric
Salt and pepper to taste
1 cup spinach leaves
Fresh cilantro for garnish

Once you have everything ready, you can bring this flavorful dish to life!

Instructions

Follow these simple steps to prepare your Jamaican Coconut Vegetable Curry:

Sauté the Aromatics

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

Add Vegetables

Add the chopped bell pepper, sliced carrots, and diced sweet potato to the pot. Stir them into the onion mixture and cook for about 5 minutes, allowing them to soften slightly.

Simmer with Coconut Milk

Pour in the coconut milk and vegetable broth. Stir in the curry powder, turmeric, salt, and pepper. Bring the mixture to a gentle simmer, and let it cook uncovered for about 20 minutes, or until the sweet potatoes are tender.

Finish with Greens

Add in the spinach leaves during the last 5 minutes of cooking. They should wilt down nicely. Taste and adjust seasoning as needed.

Serve and Garnish

Remove from heat and serve the curry hot over steamed rice or with naan. Garnish with fresh cilantro for an added burst of flavor.

Enjoy the vibrant flavors of Jamaica with every bite!

Pro Tips

For an extra kick, consider adding chopped jalapeños or a pinch of red pepper flakes. You can also customize the vegetables based on what you have available for a more personalized dish.

Storage and Make-Ahead Tips

This curry makes for fantastic leftovers—the flavors only deepen over time. After cooking, let it cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, consider freezing portions; it keeps well for up to 3 months. Just be sure to thaw it in the refrigerator overnight before reheating.

When reheating, do so gently on the stovetop over low heat, stirring occasionally. You might want to add a splash of vegetable broth or water to restore its creamy consistency, especially if it thickened in the fridge. A microwave can be handy, but be careful not to overheat it, which can lead to uneven heating and a change in texture.

Delicious Serving Suggestions

To elevate your meal further, serve the Jamaican Coconut Vegetable Curry with fluffy jasmine rice or warm naan. The rice absorbs the creamy sauce beautifully, creating a comforting dish. When using naan, consider toasting it slightly to add a crunchy texture contrast. You could also serve this curry over quinoa or cauliflower rice for a low-carb option.

For a touch of freshness, add a squeeze of lime juice or serve with lime wedges on the side. This will brighten the dish and enhance the tropical flavors. Furthermore, don’t hesitate to adjust the spice levels; a pinch of cayenne pepper can add warmth, while a dollop of yogurt or sour cream on top can introduce a refreshing chill.

Questions About Recipes

→ Can I make this curry ahead of time?

Yes! It keeps well in the refrigerator for up to 3 days and can be reheated on the stove or in the microwave.

→ What other vegetables can I add?

Feel free to use any seasonal vegetables such as zucchini, cauliflower, or peas. They all work beautifully in this curry.

→ Can I freeze this curry?

Absolutely! Allow it to cool completely before transferring it to an airtight container. It will freeze well for up to 2 months.

→ Is this recipe vegan?

Yes, this Jamaican Coconut Vegetable Curry is entirely vegan and gluten-free, making it a great option for various diets.