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 onion, chopped; 2 cloves garlic, minced; 1-inch piece ginger, grated; 1 bell pepper, chopped; 1 carrot, sliced; 1 zucchini, chopped; 1 cup green beans, trimmed; 1 can (400ml) coconut milk; 1 tbsp curry powder; 1 tsp turmeric; Salt and pepper, to taste; Fresh cilantro, for garnish; 2 tbsp olive oil; 1 cup vegetable broth; 1 tbsp lime juice

Highlighted under: Balanced Healthy Meals Recipes

I absolutely adore making Jamaican Coconut Vegetable Curry! It's a vibrant dish packed with flavors and goodness that transports me to the sunny Caribbean. With fresh vegetables simmering in creamy coconut milk spiced with aromatic herbs, it’s like a hug in a bowl. What I love most is how easy it is to whip up, making it the perfect weeknight dinner or a crowd-pleaser for gatherings. Every time I serve it, there's always someone asking for the recipe, and I’m thrilled to share this delightful experience with them.

Created by

Harriet Bloom

Last updated on 2026-01-05T22:41:34.508Z

Creating this Jamaican Coconut Vegetable Curry in my kitchen is always a joy. The combination of vibrant vegetables and the richness of coconut milk makes it not only delicious but also nutritious. On my last attempt, I discovered that adding a squeeze of lime juice right before serving really elevates the flavors. It adds a brightness that complements the curry perfectly!

What makes this dish stand out is its versatility. I often experiment with different vegetables based on what I have on hand – from bell peppers to zucchini. Each variation brings a new twist, but the essence of the curry remains satisfying and comforting every time.

        Why You'll Love This Recipe
        Creamy coconut milk combined with fresh, colorful vegetables
A perfect balance of spice and sweetness
Quick and easy to prepare, perfect for any night

      

Understanding the Ingredients

The base of this Jamaican Coconut Vegetable Curry relies heavily on the freshness of its vegetables. Each ingredient plays a crucial role: bell pepper adds a sweet crunch while carrot contributes a gentle sweetness and vibrant color. Zucchini, with its mild flavor, absorbs the spices beautifully, and green beans offer a satisfying bite. For best results, use vegetables that are in season to enhance the dish's natural flavors.

Coconut milk is not just a creamy addition; it also brings depth and richness to the dish, balancing the spices. When selecting coconut milk, look for varieties that contain no additives for a purer flavor. I prefer full-fat coconut milk in this recipe as it results in a richer and creamier curry. If you're watching calories, light coconut milk works too, but the texture may be less luxurious.

Cooking Techniques for Perfect Curry

Sautéing the aromatics is a key technique that lays the flavor foundation, so don’t rush this step. Cook the onions until they turn translucent and begin to caramelize slightly—this introduces a sweet, savory depth to the dish. The garlic and ginger should only be added for the last minute or so of sautéing to avoid burning, which can lead to bitterness.

When adding spices, like curry powder and turmeric, be mindful of your heat level. Stirring them into the vegetables allows them to bloom and release their essential oils. You want to cook them for just a minute before adding liquids to enhance their flavors. Also, simmering the curry allows the vegetables to cook evenly, so check occasionally and give it a gentle stir to prevent any sticking at the bottom of the pot.

Ingredients

Vegetables and Spices

1 onion, chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 bell pepper, chopped
1 carrot, sliced
1 zucchini, chopped
1 cup green beans, trimmed
1 can (400ml) coconut milk
1 tbsp curry powder
1 tsp turmeric
Salt and pepper, to taste
Fresh cilantro, for garnish

Others

2 tbsp olive oil
1 cup vegetable broth
1 tbsp lime juice

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 5 minutes until the onion becomes translucent.

Add the Vegetables

Stir in the chopped bell pepper, carrot, zucchini, and green beans. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Add Spices and Coconut Milk

Sprinkle in the curry powder and turmeric, stir well to coat the vegetables. Then pour in the coconut milk and vegetable broth. Season with salt and pepper to taste.

Simmer

Bring the mixture to a gentle simmer and let it cook for 15-20 minutes. The curry should thicken slightly and the flavors will meld beautifully.

Finish and Serve

Just before serving, stir in the lime juice. Serve hot, garnished with fresh cilantro, over rice or with naan.

Pro Tips

For an extra kick, add a chopped chili pepper when sautéing the aromatics. You can also substitute any vegetables based on what you have available or prefer.

Serving Suggestions

This curry pairs beautifully with jasmine or basmati rice. Cooking the rice in vegetable broth instead of water can elevate the flavor even further. Alternatively, serving with warm naan or fluffy roti gives a wonderful texture contrast, perfect for scooping up the curry.

For a more nutritious twist, consider serving this curry over a bed of quinoa. The nutty flavor of quinoa complements the coconut and spices well while adding protein to the dish, making it even more filling.

Making Ahead and Storage Tips

This Jamaican Coconut Vegetable Curry can be made ahead of time, which makes it an excellent option for meal prep. The flavors deepen as they sit, making the curry even more delicious the next day. Store it in an airtight container in the refrigerator for up to four days, and simply reheat on the stove over low heat, adding a splash of vegetable broth if necessary to loosen it up.

If you want to freeze this curry, let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months. To reheat, thaw overnight in the refrigerator and gently warm on the stovetop. Keep in mind that some vegetables may soften upon freezing, but the flavors will remain as vibrant as ever.

Questions About Recipes

→ Can I make this curry ahead of time?

Yes, you can prepare the curry in advance and store it in the refrigerator for up to three days. Just reheat before serving.

→ Is this recipe vegan?

Absolutely! This dish is naturally vegan and packed with plant-based goodness.

→ Can I freeze leftovers?

Yes, the curry freezes well. Make sure to store it in an airtight container and consume it within a month for the best quality.

→ What can I serve with this curry?

This curry pairs wonderfully with rice, quinoa, or naan. You can also serve it with a side of crispy salad for a light meal.