Jamaican curry rice is a super quick, one pan meal which is absolutely delicious. Crisped up soy curls and lots of veggies simmer in a creamy, coconut Jamaican curry sauce that’s just packed with flavor!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main, Main Course
  • Cuisine: Jamaican

Ingredients

  • 1 teaspoon oil
  • 2 ounces soy curls (soaked in 1.5 cups broth for 15 minutes and then drained, reserve the broth)
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 2 tablespoons ginger-garlic paste (or 5 cloves of garlic minced and 1/2 inch of ginger minced)
  • 2 teaspoons hot sauce
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon dried thyme
  • 1/2 cup chopped bell pepper
  • 1 scotch bonnet pepper (or use other hot chili pepper)
  • 2 tablespoons green onion
  • 1/2 cup chopped carrots
  • 1/2 to 1 cup peeled and cubed potatoes
  • 1/4 teaspoon salt
  • 15 ounce can coconut milk
  • 1/2 cup water/broth ((use reserved broth after draining soycurls))
  • 1 cup white rice (washed and drained)
  • green onion, cilantro, and lime juice (for garnish)

Method

  1. Soak your soy curls, if you haven't already, and then drain, reserving the stock, and set aside.
  2. Heat a large skillet over medium-high heat, then add the oil. Once the oil is hot, add the soy curls, onions, and 1/2 teaspoon salt, and cook for a few minutes to crisp up the soy curls and until the onion turns translucent. 5-7 minutes
  3. 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.
  4. Then, mix in the bell peppers, Scotch bonnet pepper, green onion, carrots, potatoes, and remaining 1/4 teaspoon salt. Cover and cook until the potatoes are al dente, about 10 minutes.
  5. Add the coconut milk and 1/2 cup of water/ broth, mixing well. Bring to a boil.
  6. Next, add the drained rice, and mix in and even it out. Reduce the heat to low, cover the pan with the lid, and cook for 15 to 17 minutes, or until the rice is cooked to preference.
  7. Fluff with a fork, then garnish with green onion, cilantro, and lime, and serve, or you can also add some non-dairy yogurt or creamy dressing of choice or garlic chili sauce.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.