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 olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red bell pepper, chopped; 1 carrot, sliced; 1 zucchini, chopped; 1 cup mushrooms, sliced; 1 can (14 oz) coconut milk; 1 tablespoon curry powder; 1 teaspoon cumin; Salt and pepper, to taste; 2 cups spinach; Fresh cilantro, for garnish

Highlighted under: Global Flavors

I absolutely love making this Jamaican Coconut Vegetable Curry! The vibrant combination of fresh vegetables simmered in a creamy coconut sauce is not only delicious but also incredibly satisfying. Every time I prepare this dish, it fills my kitchen with a warm, inviting aroma that brings back memories of Caribbean celebrations. The best part is how customizable it is; I can easily adapt it to whatever veggies I have on hand. It’s a hearty meal that never fails to impress my family and friends!

Created by

Vanessa Doyle

Last updated on 2026-01-14T02:28:09.386Z

When I first tried making Jamaican Coconut Vegetable Curry, I was amazed at how simple yet flavorful it could be. Combining fresh vegetables with coconut milk created a rich, creamy texture that perfectly complemented the spices. One tip I learned is to toast the spices before adding the coconut milk; it enhances their flavor and aroma exponentially!

As I experimented with different vegetables like bell peppers, carrots, and spinach, I discovered new layers of flavor in each bite. The versatility of this dish means I can use seasonal produce and still achieve the same delightful results. It's truly a dish that keeps on giving!

        Why You'll Love This Recipe
        The rich, creamy coconut flavor with a hint of warmth from spices
A colorful and vibrant presentation that makes a stunning centerpiece
Healthy, nutritious, and satisfying – perfect for any occasion

      

Understanding the Ingredients

One of the standout features of this Jamaican Coconut Vegetable Curry is the coconut milk, which adds a luxurious creaminess and richness. Using full-fat coconut milk provides the best texture and flavor, ensuring your curry is both thick and satisfying. If you prefer a lighter option, you can use light coconut milk, but keep in mind that it may not create as thick a sauce. The choice of fresh vegetables is also crucial - opt for seasonal and colorful produce to elevate the dish's appeal and nutrition.

The spices in this recipe, specifically curry powder and cumin, contribute a delightful warmth and depth of flavor to the curry. Choosing a good quality curry powder can make a significant difference; I recommend finding one that contains a mix of turmeric, coriander, and fenugreek for a more complex taste. For those looking to spice things up, consider adding a pinch of cayenne pepper or chopped fresh chilies when you sauté the garlic and ginger, giving an extra kick that enhances the overall profile.

Cooking Technique Tips

When sautéing the onion, make sure to stir it occasionally to prevent it from browning too much. You want it to become translucent and soft, around 5 minutes over medium heat. This tenderness releases its natural sweetness, which plays beautifully against the spices. Once you add the garlic and ginger, be mindful to not let them burn; just a minute until fragrant is enough to bring out their aromatic qualities without overwhelming the other flavors.

The timing of adding the spinach is key to maintaining its bright green color and nutrients. Cooking it for just 2-3 minutes will wilt it perfectly without turning it mushy. If you find yourself with leftover spinach or want to throw in some kale for added texture, both greens can be substituted easily. Just remember to adjust the cooking time based on the ingredient; heartier greens like kale may need an additional minute.

Ingredients

Gather these fresh ingredients to make your Jamaican Coconut Vegetable Curry.

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, chopped
1 carrot, sliced
1 zucchini, chopped
1 cup mushrooms, sliced
1 can (14 oz) coconut milk
1 tablespoon curry powder
1 teaspoon cumin
Salt and pepper, to taste
2 cups spinach
Fresh cilantro, for garnish

These ingredients will come together to create a delicious and hearty curry.

Instructions

Follow these simple steps to make your delicious Jamaican Coconut Vegetable Curry.

Heat the Oil and Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.

Add the Vegetables

Add the red bell pepper, carrot, zucchini, and mushrooms to the pot. Stir and cook for about 8 minutes until the vegetables are tender.

Incorporate Coconut Milk and Spices

Pour in the coconut milk and add the curry powder and cumin. Stir well to combine. Season with salt and pepper to taste, then bring the mixture to a gentle simmer.

Finish with Spinach

Once simmering, add the spinach and cook for an additional 2-3 minutes until wilted. This will add a fresh touch and vibrant color to your curry.

Serve

Serve the curry hot, garnished with fresh cilantro. It pairs wonderfully with rice or naan.

Enjoy your delicious homemade Jamaican Coconut Vegetable Curry!

Pro Tips

For added depth, consider incorporating a splash of lime juice just before serving. This will brighten the flavors and balance the richness of the curry.

Serving Suggestions

This Jamaican Coconut Vegetable Curry pairs wonderfully with a side of fluffy jasmine rice or warm naan. The rice absorbs the flavorful sauce beautifully, making each bite even more delightful. For a lighter option, consider serving it over a bed of quinoa or cauliflower rice for a low-carb twist. I also love adding a squeeze of lime juice right before serving; it brightens up the dish and complements the creaminess of the coconut milk wonderfully.

To round out the meal, serve a refreshing cucumber salad on the side. The cool crunch of cucumbers balances the warmth of the curry, offering a refreshing contrast. A sprinkle of nuts or seeds atop the salad can add texture and enhance the nutritional profile, making it a more complete meal.

Storage and Make-Ahead Tips

If you're planning to make this Jamaican Coconut Vegetable Curry ahead of time, it stores well in the refrigerator for up to 3 days. Just ensure it’s in an airtight container to preserve freshness. When reheating, do so gently on the stove or in the microwave; avoid boiling, as this can cause the coconut milk to separate. If you find the curry a bit thick after refrigeration, a splash of vegetable broth or coconut milk can help restore its desired consistency.

For longer storage, consider freezing the curry. Portion it into freezer-safe containers, leaving some room at the top for expansion. This dish can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and reheat it slowly. The flavors may deepen, making it even more delicious after some time!

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well in this curry. Just add them directly to the pot and adjust cooking time as needed.

→ Is this recipe vegan?

Absolutely! All ingredients are plant-based, making it a great vegan option.

→ What can I serve with this curry?

This dish is typically served with rice or naan, but it also pairs nicely with quinoa or cauliflower rice.

→ Can I make this curry spicy?

Definitely! You can add red pepper flakes or diced jalapeños while cooking for some heat.