Jamaican Curry Rice is a super quick one pot meal that is absolutely delicious. Crispy soy wraps with tons of veggies simmered in a creamy coconut Jamaican curry sauce are delicious!
Table of contents
The incredible flavor of this curry rice comes from the Jamaican curry powder you make from scratch. If you don’t want to mix the spices, you can use store-bought Jamaican curry powder instead.
Crispy bean wraps, plenty of veggies and potatoes, rice, Jamaican curry powder, and coconut milk make for an easy meal. It’s like a vegetarian version of Jamaican chicken curry and rice!
It’s hearty, flavorful, flavorful, and only requires one pot. Perfect for weeknights. Serve with fresh lime, some non-dairy yogurt, or chili garlic sauce!
This curry rice is so versatile. Use other choices of vegetables and it pairs well with a variety of proteins. Instead of soy wraps, you can use different protein options, such as beans, chickpeas, or tofu. Use other spice blends for variety, such as curry powder, garam masala, Berber spice, or Cajun spice!
Why you’ll love Jamaican curry rice
- A delicious meal packed with protein and vegetables
- Make your own Jamaican curry powder or use store-bought curry powder!
- Easy one-pot meal ready in just over 30 minutes
- Naturally gluten- and nut-free, and available in easy soy-free options
More Jamaican-Style Recipes
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jamaican curry rice
Jamaican Curry Rice is a super quick one pot meal that is absolutely delicious. Crispy soy wraps with tons of veggies simmered in a creamy coconut Jamaican curry sauce are delicious!
Serving size: 4
Calories: Chapter 368kilocalories
raw material
- 1 teaspoon Oil
- 2 ounce (56.7 G) soy curly hair Soak in 1.5 cups of stock for 15 minutes, then drain, reserving the stock.
- ½ cup (80 G) chopped onions
- ½ teaspoon Salt
- 2 spoon ginger garlic paste or 5 cloves garlic minced and ½ inch ginger minced
- 2 teaspoon hot sauce
- 2 spoon jamaican curry powder
- 1 teaspoon dried thyme
- ½ cup (74.5 G) chopped green pepper
- 1 scotch bonnet pepper Or use other chili peppers
- 2 spoon onion
- ½ cup (64 G) chopped carrots
- ½ to 1 cup (105 G) Peeled and diced potatoes
- 1/4 teaspoon Salt
- 15 ounce (425.24 ml) Can coconut milk be used?
- ½ cup (118.29 ml) water/broth (Keep the soup after draining the beans)
- 1 cup (185 G) white rice Wash and drain
- scallions, cilantro and lime juice for decoration
instruct
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Soak your soy rolls (if you haven’t already), then drain, reserving the stock, and set aside.
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Heat a large skillet over medium-high heat and add oil. Once the oil is hot, add the soy rolls, onions and ½ teaspoon salt and cook for a few minutes to crisp up the soy rolls, until the onions are translucent. 5-7 minutes
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Reduce heat to medium. Add the ginger-garlic paste, hot sauce and another drop of water, then add the Jamaican curry powder and thyme to the pan. Cook for half a minute.
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Then add green peppers, Scotch bonnet peppers, green onions, carrots, potatoes and remaining 1/4 teaspoon salt. Cover and cook until potatoes are al dente, about 10 minutes.
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Add coconut milk and ½ cup water/broth and mix well. Bring to boil.
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Next, add the drained rice and mix well. Reduce heat to low, cover, and cook for 15 to 17 minutes, or until rice is cooked to liking.
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Fluff with a fork then garnish with scallions, cilantro and lime and serve, or you can add some non-dairy yogurt or cream sauce or garlic chili sauce.
notes
- 3/4 teaspoon turmeric,
- 2 teaspoons coriander powder,
- ½ teaspoon ground cumin,
- 1/4 teaspoon nutmeg,
- 1/4 teaspoon ground cloves,
- ½ teaspoon grated ginger,
- ½ teaspoon fenugreek leaves,
- ¼ teaspoon allspice,
- 1/4 teaspoon mustard,
- ½ teaspoon black pepper.
This is a gluten-free and nut-free recipe. Use chickpeas or other legumes to make it soy-free.
Nutrition
nutrient content
jamaican curry rice
Amount per serving
Calories Chapter 368
Calories from Fat 81
% Daily Value*
fat 9 grams14%
Saturated fat 7g44%
sodium 601 mg26%
Potassium 351 mg10%
carbohydrate 56 grams19%
6 grams of fiber25%
5 grams of sugar6%
protein 12 gramstwenty four%
Vitamin A 3353IU67%
Vitamin C 38 mg46%
calcium 94 mg9%
iron 4 mgtwenty two%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- Oil – fry.
- Soy Wraps – This is your protein. If soy-free, use gluten or drained canned chickpeas or chickpea tofu instead.
- Vegetables – This Jamaican rice curry has onions, bell peppers, scotch bonnet peppers, scallions, carrots and potatoes!
- Ginger Garlic Sauce – Adds umami and ginger flavor!
- Hot Sauce – Used for seasoning and reheating.
- Jamaican Curry Powder – You can use store-bought powder or you can make it by mixing 3/4 tsp turmeric, 2 tsp coriander powder, ½ tsp cumin powder, ¼ tsp nutmeg powder, ¼ tsp clove powder, ½ tsp ginger powder, ½ tsp ground ginger. tsp fenugreek leaves, ¼ tsp allspice, ¼ tsp mustard and ½ tsp black pepper.
- Coconut Milk – Gives the curry rice a coconut creamy flavor.
- Water – the moisture of the rice.
- Rice – Soak and drain rice before cooking for best results.
- Garnish – Garnish with more green onions and some fresh cilantro and lime juice.
How to Make Jamaican Curry Rice
Soak your soy rolls if you haven’t already, then drain, reserving the broth, and set aside.
Heat a large skillet over medium-high heat and add oil. Once the oil is hot, add the soy rolls, onions and ½ teaspoon salt and cook for a few minutes to crisp up the soy rolls, until the onions are translucent. 5-7 minutes
Reduce heat to medium. Add the ginger-garlic paste, hot sauce and another drop of water, then add the Jamaican curry powder and thyme to the pan. Stir and cook for half a minute.
Then add green peppers, Scotch bonnet peppers, green onions, carrots, potatoes and remaining 1/4 teaspoon salt. Cover and cook until potatoes are al dente, about 10 minutes.
Add coconut milk and ½ cup water and mix well.Bring to boil
Next, add the drained rice and mix well. Reduce heat to low, cover, and cook for 15 to 17 minutes, or until rice is cooked to liking.
Fluff with a fork, then garnish with scallions, cilantro and lime and serve, or you can add some non-dairy yogurt or cream sauce.
frequently asked questions
This is a gluten-free and nut-free recipe. Use chickpeas or other legumes to make it soy-free.
They are very different spice blends. Yellow curry powder is often used in all-purpose curries. My Curry Powder Recipe There are flavors of Garam Masala, Turmeric and Ginger. Jamaican curry powder also contains turmeric, ginger, and complementary flavors from cumin, coriander, fenugreek, and black pepper, among other Caribbean spices.
