Jamaican Vegetable Curry

Jamaican Vegetable Curry

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Course: Main Course
Cuisine: Caribbean
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6


  • 1 yellow onion
  • 4 cloves garlic
  • 1-3 scotch bonnet or habanero peppers (optional)
  • 2 medium carrots
  • 1 pound fingerling potato
  • 1/2 head green cabbage
  • 2 scallions
  • 1 Tablespoon coconut oil
  • 2 1/2 Tablespoons Spice Club Jamaican Curry Powder
  • 1/2 teaspoon dried thyme or 3 springs fresh thyme
  • 1 Tablespoon tomato paste
  • 1 1/2 teaspoons fine sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups water or stock
  • 1 can coconut milk
  • 30 oz. can black-eyed peas or chickpeas*
  • 1/4 cup fresh lime juice


Mise en place

  • Dice onion. Mince garlic. Using gloves, mince spicy peppers. Scrub carrots and cut into 1-inch chunks. Cut potatoes into 1-inch chunks. Thinly slice cabbage and scallions.
  • If using chicken or shrimp in the recipe, slice and clean these now.

Let's get cooking!

  • In a medium sized pan with high sides, heat oil over medium heat. Add onion, garlic, peppers (if using), and saute for 2-3 minutes. Add curry powder, thyme, tomato paste, carrots, potatoes, cabbage, scallions, and cook for 3-5 minutes, stirring. Add 1/2 teaspoon salt, pepper, water and coconut milk.
  • Cook, stirring, scraping any stuck bits off the bottom of the pan. Bring to a boil, add chickpeas (or chicken/shrimp), and reduce heat to a simmer. Cover and cook for 15 minutes or so, until carrots and potatoes are soft. Taste and adjust salt and add lime juice.


*You can also add chicken or shrimp to this recipe instead of peas/beans. For chicken, cut 1 pound of thighs into cubes and simmer until cooked through, 15-20 minutes. For shrimp, add peeled deveined shrimp and simmer until cooked through, 5-8 minutes. 
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