Jamaican Curry Rice in a Pot

Jamaican Curry Rice is a super quick one pan meal that is absolutely delicious. Crispy soy curls and lots of vegetables simmer in a creamy Jamaican coconut curry sauce that just tastes so good!

Table of contents

This curry rice gets its incredible flavor from Jamaican curry powder that you make yourself. If you’d rather not make the spice mix yourself, you can use store-bought Jamaican curry powder instead.
Crispy soy curls, lots of vegetables and potatoes, rice, Jamaican curry powder and coconut milk come together to make a simple meal. It’s like a vegan version of Jamaican curry chicken and rice!

It’s hearty, flavorful, delicious and only requires one pan. Perfect for weeknights. Serve with fresh lime, some dairy-free yogurt or a chili garlic sauce!

This curry rice is just so versatile. Use other vegetables of your choice and they pair well with a variety of proteins. Instead of soybeans, you can also use other proteins of your choice, for example beans, chickpeas or tofu. For variety, use other spice blends such as curry powder, garam masala, Berbere or Cajun!

Why you’ll love Jamaican curry rice

• aromatic dish with lots of protein and vegetables
• Make your own Jamaican curry powder or use store-bought!
• Easy one pot meal ready in just over 30 minutes
• Naturally gluten free and nut free with an easy soy free option

More Jamaican inspired recipes

Recipe card

Ingredients and Substitutions

• Oil – For frying.
• Soy Curls – This is your protein. If you want soy-free, use seitan or a drained can of chickpeas or chickpea tofu instead.
• Vegetables – This Jamaican Curry Rice dish is packed with onions, bell peppers, Scotch Bonnet Pepper, scallions, carrots and potatoes!
• Ginger Garlic Paste – Adds umami and a ginger kick!
• Hot Sauce – For spice and spiciness.
• Jamaican Curry Powder – You can buy it at the store or make it yourself by mixing ¾ teaspoon turmeric, 2 teaspoons ground coriander, ½ teaspoon ground cumin, ¼ teaspoon ground nutmeg, ¼ teaspoon ground clove, ½ teaspoon ground ginger, ½ teaspoon fenugreek leaves, ¼ teaspoon allspice, ¼ teaspoon mustard and ½ teaspoon black pepper.
• Coconut Milk – Adds a coconutty creaminess to the curry rice.
• Water – moisture for the rice.
• Rice – Soak and drain your rice before cooking for the best results.
• Garnishes – Garnish with more scallions and some fresh cilantro and lime juice.

How to make Jamaican curry rice

Soak your soy curls if you haven’t already, then drain them. Reserve the broth and set aside.

Heat a large skillet over medium-high heat, then add the oil. Once the oil is hot, add the soy shreds, onions and half a teaspoon of salt and cook for a few minutes until the soy shreds become crispy and the onion becomes translucent. 5-7 minutes

Reduce heat to medium. Mix in the ginger-garlic paste, hot sauce and another splash of water, then add the Jamaican curry powder and thyme to the pan. Cook for half a minute while stirring.

Then mix in the bell peppers, Scotch Bonnet Pepper, scallions, carrots, potatoes, and remaining ¼ teaspoon salt. Cover and cook until the potatoes are al dente, about 10 minutes.

Add coconut milk and ½ cup water and mix well. Bring to a boil

Next, add the drained rice, mix in and combine. Reduce the heat to low, cover the pan with the lid, and cook the rice for 15 to 17 minutes or until the rice is cooked to your liking.

Fluff with a fork, then garnish with spring onions, cilantro and lime and serve. You can also add some dairy-free yogurt or a creamy dressing of your choice.

frequently asked Questions