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

Highlighted under: Fusion Planning

I absolutely love making Jamaican Coconut Vegetable Curry, especially on cozy evenings when I crave something flavorful and comforting. This dish is a delightful blend of vibrant vegetables simmered in a creamy coconut sauce, bringing a hint of the Caribbean right into my kitchen. The combination of spices and the luscious coconut milk creates a delicious harmony that warms my soul. Plus, it's incredibly versatile! I can use whatever veggies I have on hand, making it a perfect recipe to adapt to any season or occasion.

Created by

Violet Kingsley

Last updated on 2026-01-05T19:38:34.518Z

When I first tried making this Jamaican Coconut Vegetable Curry, I was amazed at how effortlessly all the flavors came together. The sweet and spicy notes beautifully complement each other, and the coconut milk makes every bite rich and silky. I especially enjoy adding fresh herbs right at the end to enhance the dish's freshness, making it a true delight!

Every time I serve this curry, I'm met with smiles and full plates, which makes me happy. It’s a wonderful dish to share with friends, especially when paired with warm rice or crusty bread. The leftovers even taste better the next day!

        Why You Will Love This Recipe
        Rich and creamy texture that soothes the palate
A perfect balance of sweet and spicy flavors
Loaded with nutritious vegetables, making it a wholesome meal

      

Understanding Coconut Milk

Coconut milk is the star ingredient of this Jamaican Coconut Vegetable Curry, lending a rich, creamy texture that envelops the vegetables. When selecting coconut milk, look for varieties that are full-fat and unsweetened for the best consistency and flavor. This will ensure your curry is decadent without being overly sweet. Shake the can before opening it to mix the cream and liquid, as they can separate during storage.

As the coconut milk simmers with the spices, it transforms into a velvety sauce that beautifully absorbs the flavors from the vegetables and seasonings. If you’re aiming for a lighter curry, you can substitute part of the coconut milk with vegetable broth; however, this will alter the creaminess and flavor of the dish.

Choosing and Preparing Vegetables

One of the greatest aspects of this recipe is its adaptability. You can swap in any seasonal vegetables you have on hand. For instance, carrots, broccoli, or even eggplant can work wonderfully. If you prefer a bit of heat, consider adding diced jalapeños or a sprinkle of red pepper flakes during the cooking process to elevate the spice level.

When prepping your vegetables, aim for uniform sizes to ensure even cooking. Cut them into bite-sized pieces, as this promotes a harmonious blend of textures. For the green beans, snap off the ends to maintain freshness; you'll know they’re ready when they are bright green and tender-crisp after simmering.

Ingredients

Gather the following ingredients to create your delicious Jamaican Coconut Vegetable Curry:

Ingredients

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

Once you have all your ingredients ready, you're set to start cooking!

Instructions

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

Sauté the Aromatics

In a large pot, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent, about 5 minutes.

Add the Vegetables

Stir in the diced red bell pepper, sliced zucchini, and green beans. Continue cooking for another 5 minutes, allowing the vegetables to soften slightly.

Mix in the Coconut Milk and Spices

Pour in the coconut milk, then add the curry powder and cumin. Stir until everything is well combined. Bring the mixture to a simmer.

Season and Finish Cooking

Taste the curry and season with salt and pepper as needed. Let it simmer for about 15 minutes until all the vegetables are tender and the flavors meld beautifully.

Serve and Enjoy

Serve hot, garnished with freshly chopped cilantro over rice or with bread. Enjoy your delicious homemade Jamaican Coconut Vegetable Curry!

Now, dig in and enjoy this delightful dish!

Pro Tips

For an extra kick, feel free to add some chopped chili peppers to the pot while cooking. You can also serve this curry with a side of naan or roti for a complete meal.

Make-Ahead and Storage Tips

This Jamaican Coconut Vegetable Curry is a great make-ahead dish. It tastes even better the next day as the flavors develop further. After cooking, let it cool completely before storing in an airtight container in the refrigerator, where it will keep for up to four days. To reheat, simply warm it on low heat, stirring occasionally to ensure it heats evenly.

If you're looking to freeze the curry, do so in a freezer-safe 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 refrigerator and reheat over medium heat, adding a splash of water or vegetable broth to reach your desired consistency.

Serving Suggestions

This curry pairs beautifully with fluffy jasmine rice, which acts as a perfect counterbalance to the creamy sauce. For a heartier meal, consider serving it with quinoa or couscous. If you're in the mood for something a bit different, a warm naan bread or crusty baguette can also be fantastic for soaking up the sauce.

For a complete meal experience, complement your curry with a side salad, perhaps featuring fresh greens and a citrus dressing, which will add a refreshing crunch. A sprinkle of fresh cilantro not only enhances the dish’s visual appeal but also adds a burst of flavor that echoes the tropical essence of the curry.

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Frozen vegetables work well in this recipe, just be sure to thaw them before adding to the pot.

→ Is this curry vegan?

Yes, this Jamaican Coconut Vegetable Curry is completely vegan, packed with plant-based ingredients.

→ How can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I add protein to this dish?

Definitely! Feel free to add chickpeas, tofu, or your favorite plant-based protein to enhance the curry.