Vegan Jamaican Curry Recipe

Name: Vegan Jamaican Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 Tablespoons GrapeSeed Oil; 1 (14 ounce) package Tofu, cut into bite-sized cubes; 1 Yellow Onion, chopped; 1 Red Bell Pepper, chopped; 2 to 3 Tablespoons Jamaican Yellow Curry powder, divided; 1 small Zucchini, cut into bite-sized piece; 1/2 Cup sliced cremini mushrooms or baby bellas; 1/4 Cup Coconut Milk; Salt and Pepper to taste

Cook Time: 15 minutes

This flavorful tofu dish is quick, healthy, and perfect for any meal. A medley of vegetables, tofu, and a creamy coconut curry sauce make this recipe both satisfying and delicious. Perfect for a weeknight dinner!

Ingredients

2 tablespoons grapeseed oil
1 (14 ounce) package tofu, cut into bite-sized cubes
1 yellow onion, chopped
1 red bell pepper, chopped
2 tablespoons Jamaican yellow curry powder, divided
1 small zucchini, cut into bite-sized pieces
1/2 cup sliced cremini mushrooms or baby bellas
1/4 cup coconut milk
Salt and freshly ground black pepper to taste

Directions

Step 1: Heat the grapeseed oil in a cast iron skillet over medium-high heat. Pat the excess water from the tofu using a paper towel. Fry the tofu in the hot skillet for about 4 minutes per side, or until browned around the edges. Once done, remove the tofu from the skillet and set it aside.

Step 2: In the same skillet, add the chopped onions, bell peppers, and 1 tablespoon of curry powder. Saut for about 2 minutes until the vegetables begin to soften.

Step 3: Add the zucchini and mushrooms to the skillet. Continue sauting for an additional 3 minutes until the zucchini softens and the mushrooms begin to release their juices.

Step 4: Return the tofu to the skillet. Sprinkle in the remaining tablespoon of curry powder (or more, to taste) and stir to combine all the ingredients well.

Step 5: Pour in the coconut milk and stir everything together. Lower the heat to a simmer, cover, and let it cook for 3 to 5 minutes. This allows the flavors to meld together.

Step 6: Season the dish with salt and pepper to taste. Serve hot and enjoy!

Nutrition Facts (per serving)

Calories: 138
Total Fat: 10g (13% Daily Value)
Saturated Fat: 3g (14% Daily Value)
Cholesterol: 0mg (0% Daily Value)
Sodium: 7mg (0% Daily Value)
Total Carbohydrates: 6g (2% Daily Value)
Dietary Fiber: 3g (9% Daily Value)
Total Sugars: 3g
Protein: 8g (16% Daily Value)
Vitamin C: 36mg (40% Daily Value)
Calcium: 211mg (16% Daily Value)
Iron: 2mg (13% Daily Value)
Potassium: 280mg (6% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Vegan Jamaican Curry

Jamaican curry has its roots in the island's rich cultural tapestry, influenced by Indian indentured laborers who arrived in Jamaica during the 19th century. These immigrants brought with them the techniques and spices of traditional Indian curries, which over time merged with local ingredients and flavors to create the distinctive Jamaican curry we know today. The adaptation of curry into a vegan-friendly version is a modern innovation, reflecting the growing global interest in plant-based diets while preserving the bold, aromatic qualities of the original dish.

Regional Characteristics

Jamaican curry is typically characterized by the use of yellow curry powder, which is spiced but milder than the hotter, red curries found in other Caribbean or South Asian cuisines. Regional variations across Jamaica include the addition of root vegetables, pumpkin, or callaloo, depending on local availability. In coastal areas, you might find coconut milk added to enhance creaminess, whereas inland recipes may rely more on water or broth to simmer the ingredients. The choice of protein is also flexible, with tofu, chickpeas, or traditional meats like chicken or goat reflecting both cultural preferences and modern dietary trends.

Difference from Similar Dishes

Unlike Indian or Thai curries, which often feature complex blends of spices and heavier use of chili, Jamaican curry emphasizes a simpler, earthy spice profile. The hallmark of Jamaican curry is the aromatic yellow curry powder combined with allspice and Scotch bonnet peppers, which deliver a uniquely sweet-heat balance. Vegan Jamaican curry specifically distinguishes itself by replacing animal proteins with tofu or legumes, maintaining the depth of flavor without using dairy or meat, setting it apart from typical Caribbean curries.

Typical Serving Context

Vegan Jamaican curry is commonly served as a main course, accompanied by steamed rice, rice and peas, or flatbreads like roti. It is a popular dish at home dinners, local street food stalls, and modern vegan-friendly restaurants. In festive or communal gatherings, curry is often prepared in larger quantities and paired with traditional sides such as fried plantains, cassava bread, or fresh salads, reflecting both the island's hospitality and the versatility of the dish.

Interesting Facts

Jamaican curry is usually milder than Indian curries, despite its bold appearance, making it accessible to a wider audience.
The use of tofu in vegan versions mirrors traditional techniques where plant-based proteins like pigeon peas or beans were often included.
Allspice, a spice unique to Jamaica, is sometimes called pimento and adds a signature flavor that differentiates Jamaican curry from other Caribbean curries.
Despite being a staple comfort food, Jamaican curry has gained international popularity due to its simplicity, robust flavor, and adaptability to vegan diets.
Many recipes incorporate coconut milk, a practice influenced by African and Indian culinary traditions, giving the curry a rich and creamy consistency even without dairy.

FAQ about Vegan Jamaican Curry Recipe

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to let the curry cool down to room temperature before refrigerating to prevent moisture buildup inside the container.

Yes, this curry can be frozen. Let it cool completely before transferring it into a freezer-safe container. It can be stored in the freezer for up to 2 months. To reheat, simply thaw in the refrigerator overnight and reheat on the stovetop or microwave.

Yes, you can substitute tofu with other plant-based proteins like tempeh or seitan. For a non-vegan option, chicken or shrimp can also work, though cooking times may need adjustment.

While Jamaican Yellow Curry powder gives this dish its signature flavor, you can experiment with other curry powders, such as Indian curry powder or a mild curry blend. However, the flavor profile may change slightly.

This curry pairs well with a variety of sides, but it’s commonly served with steamed rice, particularly basmati rice. You can also serve it with quinoa or a leafy green salad for a lighter meal.

Yes, you can adjust the spiciness by using more or less curry powder. If you prefer a milder curry, use a smaller amount of Jamaican Yellow Curry powder, or opt for a mild curry powder blend. You can also add coconut milk to mellow out the spice.

The preparation time for this recipe is about 15 minutes, with an additional 15 minutes for cooking. So, the total time for this recipe is around 30 minutes.

Yes, this recipe is naturally gluten-free as long as you use gluten-free soy sauce (if you decide to add soy sauce) and ensure all ingredients are certified gluten-free.

Yes, you can prepare this dish ahead of time and refrigerate it for up to 3-4 days. The flavors may even improve as they meld together. Just reheat thoroughly before serving.

If you don’t have a cast iron skillet, you can use any large frying pan or non-stick skillet. The key is to have enough surface area for browning the tofu and sautéing the vegetables.