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: 2 tablespoons coconut oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 medium sweet potato, cubed; 1 cup chickpeas, drained and rinsed; 1 can (400 ml) coconut milk; 1 tablespoon curry powder; 1 teaspoon turmeric; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Global Flavors

I absolutely love making this Jamaican Coconut Vegetable Curry! It perfectly balances the creaminess of coconut milk with the vibrant flavors of fresh vegetables and spices. Every time I prepare it, the aroma fills the kitchen, making it hard to resist sneaking a taste before it’s even finished. Plus, it’s a fantastic way to incorporate various seasonal vegetables into my meals. The combination is both comforting and uplifting, making it a go-to recipe for cozy dinner nights or when I have guests over.

Created by

Perrie Lawson

Last updated on 2026-01-14T03:43:10.490Z

When I first discovered Jamaican Coconut Vegetable Curry, I was immediately drawn to its rich flavors and comforting nature. I experimented with different vegetables and spices, and I found that using a combination of sweet potatoes, bell peppers, and chickpeas adds a delightful variety of texture and taste. The key is to let the vegetables simmer gently in the coconut milk, allowing the flavors to meld beautifully together.

One specific technique I've learned is to sauté the garlic and ginger before adding any liquids. This step truly enhances the curry's flavor profile, making it irresistible. Whether served over rice or enjoyed on its own, each bowl is like a warm hug on a chilly evening, and it never fails to impress everyone who tries it.

        Why You Will Love This Recipe
        Creamy coconut milk that brings a touch of tropical flair
Versatile recipe allowing for any seasonal vegetables
A perfect blend of spices that creates warmth and comfort

      

Unlocking the Flavors of Spices

The unique flavor profile of this Jamaican Coconut Vegetable Curry comes from the carefully selected spices. Curry powder and turmeric not only add warmth and depth but also provide anti-inflammatory benefits. When sautéing the aromatics, the spices release their essential oils, creating an aromatic base that sets the stage for the dish. I recommend using fresh spices whenever possible, as they offer the best flavor. If you can find it, adding a bit of allspice or even some scotch bonnet pepper can truly elevate this dish to a new level!

Timing is crucial when adding spices to this curry. After the onions have become translucent, you should add them promptly to prevent any burning. A perfect cue to add the curry powder is when the onion becomes glossy and fragrant from the oil. This initial toasting helps develop the spices' flavors, making the curry more robust. Avoid overcooking the spices, as they can turn bitter—just a minute or two is sufficient to unlock their full potential.

Choosing Your Vegetables

This curry is so versatile! While the recipe calls for red and yellow bell peppers, sweet potatoes, and chickpeas, feel free to substitute based on what you have on hand. Zucchini, green beans, or even cauliflower can work beautifully in this dish. Just remember, if you're using quicker-cooking vegetables like zucchini, add them midway through the simmering process to avoid them becoming mushy. It's a great way to make use of what's in season or any leftover veggies in your fridge!

The sweet potato not only provides a hearty texture but also adds a natural sweetness that balances the spice. Make sure to cube them evenly so they cook at the same rate. If you're short on time, you can also opt for pre-cooked or frozen sweet potato cubes. Just add them in the same step as the coconut milk, adjusting your simmering time accordingly. The goal is to have tender sweet potatoes that meld seamlessly with the creamy sauce.

Ingredients for Jamaican Coconut Vegetable Curry

Main Ingredients

2 tablespoons coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium sweet potato, cubed
1 cup chickpeas, drained and rinsed
1 can (400 ml) coconut milk
1 tablespoon curry powder
1 teaspoon turmeric
Salt and pepper to taste
Fresh cilantro for garnish

Cooking Tips

Steps to Prepare Jamaican Coconut Vegetable Curry

Sauté Aromatics

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

Cook Vegetables

Add the diced bell peppers and sweet potato to the pot. Cook for about 5 minutes, stirring occasionally.

Add Coconut Milk and Spices

Pour in the coconut milk, chickpeas, curry powder, turmeric, salt, and pepper. Stir everything together and bring to a simmer.

Simmer the Curry

Reduce the heat and let the curry simmer for 20 minutes, or until the sweet potato is tender.

Serve and Garnish

Taste and adjust seasoning if needed. Serve the curry hot over rice or quinoa, and garnish with fresh cilantro.

Enjoy Your Meal!

Pro Tips

Feel free to swap out the vegetables with whatever you have on hand for a personalized touch. Adding a squeeze of lime just before serving can elevate the flavors even more.

Make-Ahead and Storage Tips

This curry is perfect for meal prep! You can make a batch ahead of time and store it in the refrigerator for up to four days. Letting the curry sit will deepen the flavors, making it even more delicious the next day. To reheat, simply warm it gently on the stovetop over low heat, adding a splash of water to loosen the consistency if needed.

If you want to freeze the curry, allow it to cool completely, then store it in an airtight container. It can last for up to three months in the freezer. When you're ready to enjoy it again, thaw it overnight in the fridge before reheating. Bear in mind that the texture may change slightly after freezing, but the flavors will remain intact!

Serving Suggestions

For an exciting and satisfying meal, serve this Jamaican Coconut Vegetable Curry over a bed of fluffy jasmine rice or nutrient-packed quinoa. The grains soak up the rich coconut sauce beautifully, making each bite a delight. Garnishing with fresh cilantro not only adds an aromatic touch but also balances the dish’s flavors with its freshness.

If you're entertaining guests, consider serving this curry alongside a fresh mango salad or a zesty cucumber raita to provide a refreshing contrast. The coolness of these sides complements the warmth of the curry, making for a beautifully balanced meal. Don't hesitate to invite your friends over for a cozy dinner; this dish is sure to impress!

Questions About Recipes

→ Can I make this curry vegan?

Yes! This recipe is entirely vegan as it contains no animal products.

→ Can I use frozen vegetables?

Absolutely! Just make sure to thaw and drain any excess water before adding them to the curry.

→ How can I make it spicier?

You can add chopped chili peppers or a pinch of cayenne pepper to kick up the heat!

→ What can I serve with this curry?

This curry pairs wonderfully with steamed rice, quinoa, or naan bread.