Jamaican Vegetable Curry

Name: Jamaican Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, diced; 1 carrot, sliced; 1 zucchini, diced; 1 cup green beans, trimmed and chopped; 1 scotch bonnet pepper, whole; 1 teaspoon fresh thyme; 1 can (14 oz) coconut milk; 1 can (15 oz) chickpeas, drained and rinsed; Salt and pepper to taste; 1 teaspoon allspice; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon paprika

Highlighted under: Global Flavors

I absolutely love making Jamaican Vegetable Curry because it combines vibrant flavors and colorful vegetables that are just bursting with life. The aroma of spices like turmeric and allspice fills my kitchen, creating an inviting atmosphere. With a great balance of heat from scotch bonnet peppers and the sweetness of coconut milk, it’s a dish that brings everyone to the table. This recipe is not only hearty and satisfying, but it's also a fantastic way to pack in a variety of nutrients and flavors that make this meal a standout on any occasion.

Created by

Evelyn Parker

Last updated on 2026-01-10T11:28:19.641Z

During my first attempt at making Jamaican Vegetable Curry, I realized the importance of layering flavors. Starting with sautéing aromatic onions and garlic sets the stage, and then adding vibrant vegetables really brings the dish to life. I experimented with cooking times for each vegetable, allowing those that take longer to soften before the quicker-cooking veggies join in the mix.

Through trial and error, I discovered that incorporating fresh herbs like thyme at the end brightens the dish and adds a beautiful aroma. Using coconut milk balances the spices, making it creamy yet not overly heavy. Trust me—it's a recipe that takes a little effort but is worth every delicious bite!

        Why You'll Love This Recipe
        A symphony of spices that will awaken your taste buds
Rich, creamy texture without being overly heavy
Loaded with colorful vegetables for a nutritious punch

      

Cooking Tips for Success

When sautéing the aromatics, ensure the onion becomes translucent without browning to prevent a bitter flavor from developing. Keeping the heat on medium allows the garlic to soften and release its oils without burning, which can impart an unpleasant taste to your curry. A good visual cue is to stir occasionally until the onion is glossy and pale.

Adding spices at the right moment is crucial. Incorporating them after the aromatics have cooked allows their natural oils to bloom, resulting in a richer flavor profile that elevates your curry. Cook them just long enough—about a minute—until they're fragrant but not burnt, which can spoil the overall dish.

Choosing Your Vegetables

Feel free to customize the vegetable mix in this curry. While bell peppers, carrots, zucchini, and green beans provide a great variety, you can substitute in other vegetables like eggplant or sweet potatoes. Each vegetable has a different cooking time, so chop them into uniform sizes to ensure they cook evenly. For instance, root vegetables may require an extra few minutes in the pot before adding quicker-cooking ones like zucchini.

The scotch bonnet pepper adds a distinct heat level, but if you prefer something milder, you can use a jalapeño or poblano pepper instead. Just remember, if you remove the seeds from the scotch bonnet, you'll decrease its heat while still benefiting from the pepper's unique flavor.

Ingredients

Vegetables and Herbs

2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 carrot, sliced
1 zucchini, diced
1 cup green beans, trimmed and chopped
1 scotch bonnet pepper, whole
1 teaspoon fresh thyme
1 can (14 oz) coconut milk
1 can (15 oz) chickpeas, drained and rinsed
Salt and pepper to taste

Spices

1 teaspoon allspice
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika

Instructions

Cooking Steps

Sauté Aromatics

In a large pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent.

Add Spices

Stir in allspice, turmeric, cumin, coriander, and paprika. Cook for about 1 minute, allowing the spices to release their flavors.

Cook Vegetables

Add the bell pepper, carrot, zucchini, and green beans. Sauté for about 5 minutes until they start to soften.

Simmer with Coconut Milk

Pour in the coconut milk and add the chickpeas. Add the whole scotch bonnet pepper and fresh thyme. Bring to a simmer and cook for 20 minutes, stirring occasionally.

Season and Serve

Remove the scotch bonnet pepper, season with salt and pepper to taste, and enjoy hot with rice or naan.

Enjoy Your Meal!

Pro Tips

For an extra kick, feel free to slice the scotch bonnet before adding it to the curry. Remember to remove it before serving if you want to save your guests from an overwhelming heat!

Storage and Meal Prep

Jamaican Vegetable Curry is a fantastic make-ahead option. You can prepare the curry and store it in an airtight container in the refrigerator for up to five days, and it actually tastes even better the next day as the flavors continue to meld. Simply reheat on the stove over medium heat, stirring occasionally until heated through. If it thickens during storage, adding a splash of water or coconut milk can help restore its creamy consistency.

For longer storage, consider freezing the curry. It freezes beautifully for up to three months. Allow it to cool completely before transferring it to freezer-safe containers. When you're ready to enjoy it, thaw overnight in the fridge or use the microwave for quicker defrosting, then reheat gently on the stovetop.

Serving Suggestions

This Jamaican Vegetable Curry pairs wonderfully with a variety of sides. Serve it over fluffy white rice, quinoa for a heartier option, or warm naan bread to scoop up the delicious sauce. Adding a sprinkle of fresh cilantro or a squeeze of lime can brighten the flavors even more.

For an added layer of flavor, consider garnishing with toasted coconut flakes or a dollop of yogurt to balance the spices. A side salad with a tangy vinaigrette can also complement the rich, creamy texture of the curry, providing a refreshing contrast.

Questions About Recipes

→ Can I use other vegetables in this curry?

Absolutely! Feel free to experiment with your favorite vegetables such as sweet potatoes, eggplants, or spinach.

→ How long can I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days, and it also freezes well!

→ Is this recipe suitable for vegans?

Yes! This Jamaican Vegetable Curry is entirely vegan and can be enjoyed by everyone.

→ What can I serve with this curry?

It's delicious served over rice, quinoa, or with warm naan bread to soak up the flavorful sauce.