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 garlic cloves, minced; 1 tablespoon ginger, grated; 1 bell pepper, chopped; 2 carrots, sliced; 1 zucchini, chopped; 1 cup green beans, trimmed; 1 can (14 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon turmeric; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Cultural Recipes

I absolutely love making Jamaican Coconut Vegetable Curry because it transports me to tropical shores with every bite. The rich coconut milk and vibrant vegetables create a flavorful harmony that’s both comforting and nourishing. Whether I’m preparing it for a family meal or impressing friends at a dinner party, this dish always shines. With a blend of spices that awaken the senses and a texture that excites, it’s a dish that celebrates freshness and bold flavors in a beautifully simple way.

Created by

Gillian Sykes

Last updated on 2026-01-05T23:09:35.036Z

When I first tried making this Jamaican Coconut Vegetable Curry, I was surprised at how easily it came together. The key is using fresh vegetables and allowing the coconut milk to simmer gently with the spices. This method helps release all those fragrant flavors without burning them. My first attempts were good, but adjusting the spice levels made a significant difference.

I also learned that letting the curry rest for a few minutes before serving allows the flavors to meld beautifully. This dish isn’t just a meal; it’s an experience that delights both the palate and the senses.

Why You'll Love This Recipe
Exotic flavors that bring a taste of the Caribbean to your kitchen
Creamy coconut richness complemented by fresh vegetables
A colorful and vibrant dish that's satisfying and nutritious

Understanding the Ingredients

The cornerstone of this Jamaican Coconut Vegetable Curry is the coconut milk, which lends a rich, creamy texture that balances the vibrant flavors of the fresh vegetables. When selecting your coconut milk, look for full-fat options for a luscious mouthfeel; some brands even offer organic varieties for a cleaner taste. This ingredient not only creates creaminess but also helps in distributing the spices evenly throughout the dish, enhancing the overall flavor.

Fresh vegetables contribute not only to the taste but also to the visual appeal of this curry. Choosing a mix of colors—like the green beans and orange carrots—not only enhances the dish’s aesthetics but also offers a variety of nutrients. Don't hesitate to experiment with seasonal veggies: bell peppers can be swapped out for eggplant or butternut squash, which integrate beautifully with the spices and add their unique sweetness.

Perfecting the Cooking Technique

One key technique in this recipe is the proper sautéing of aromatics: the onion, garlic, and ginger. Start by cooking them over medium heat to allow their flavors to develop fully. Keep an eye on them, stirring frequently, until the onion is translucent and the mixture is fragrant—this generally takes about 5 minutes. This step is essential, as it forms the flavor foundation of your curry, making it rich and aromatic.

When adding the vegetables, ensure that they are chopped uniformly to promote even cooking. If you find that some veggies start to brown before others are tender, adjust the heat to medium-low and add a splash of water to steam them gently. Also, remember that as they simmer in the coconut milk, they will continue to cook, so you want them to be tender but not mushy, typically around 20 minutes on low heat should do the trick.

Ingredients

Vegetables and Spices

1 tablespoon coconut oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon ginger, grated
1 bell pepper, chopped
2 carrots, sliced
1 zucchini, chopped
1 cup green beans, trimmed
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Steps

Sauté Aromatics

In a large pot, heat the coconut oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until fragrant and the onion becomes translucent, about 5 minutes.

Add Vegetables

Stir in the bell pepper, carrots, zucchini, and green beans. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.

Combine and Simmer

Pour in the coconut milk, add the curry powder and turmeric, and stir well. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, cover, and let cook for about 20 minutes, or until the vegetables are tender.

Serve

Once done, remove from heat and let sit for a few minutes. Serve hot, garnished with fresh cilantro. Enjoy with rice or flatbread!

Enjoy Your Meal!

Pro Tips

Feel free to customize this curry with your favorite vegetables or add chickpeas for extra protein. Adjust the spices based on your heat tolerance.

Storage and Reheating Tips

This Jamaican Coconut Vegetable Curry can be stored in an airtight container in the fridge for up to 4 days, making it a great make-ahead meal. If you plan to enjoy it later, let the curry cool completely before refrigerating. The flavors deepen with time, so you might find it tastes even better the next day as the spices mingle with the coconut milk and vegetables.

When reheating, do so gently on the stovetop over low heat. Stir occasionally to prevent it from sticking to the bottom of the pot. If the curry seems too thick after refrigeration, simply add a splash of vegetable broth or water to loosen it up, returning it to its creamy consistency.

Serving Suggestions

To complement the rich and creamy texture of the curry, serve it over a bed of fluffy rice or alongside warm flatbread. The rice soaks up the delicious curry sauce, providing a satisfying contrast that enhances each bite. You can also sprinkle some chopped nuts or seeds on top for added crunch and nutrition, or a squeeze of lime for brightness.

If you're looking to elevate this dish for a special occasion, consider pairing it with a light salad of mixed greens and a tangy vinaigrette to cut through the richness of the curry. Alternatively, adding a side of mango chutney can offer a sweet counterbalance, perfectly marrying the spicy and savory notes of the dish.

Questions About Recipes

→ Can I make this curry vegan?

Yes, this recipe is already vegan-friendly! Just ensure all your ingredients are plant-based.

→ How long do leftovers last?

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

→ Can I freeze this curry?

Absolutely! Let it cool completely, then transfer to a freezer-safe container. It’s best enjoyed within 2 months.

→ What can I serve with this curry?

It pairs beautifully with jasmine rice, quinoa, or warm naan for a complete meal.