Jamaican Curry Rice (gluten-free, nut-free, one pot)

Jamaican curry rice is a super quick and absolutely delicious main dish. Crispy soy curls and tons of veggies simmer in a creamy Jamaican coconut curry sauce that’s so full of flavor!

Summary

This curry rice gets its incredible flavor from Jamaican curry powder that you make from scratch. If you prefer not to make your own spice mix, you can use store-bought Jamaican curry powder.
Crispy soy curls, lots of veggies and potatoes, rice, Jamaican curry powder, coconut milk come together to make an easy meal. It’s like a vegan version of Jamaican chicken curry and rice!

It’s hearty, flavorful, delicious, and only requires 1 pan. Perfect for weekdays. Serve with fresh lime, some non-dairy yogurt, or a chili garlic sauce!

This curry rice is truly versatile. It uses other vegetables of your choice and goes well with a variety of proteins. You can use different proteins of your choice, such as beans, chickpeas or tofu in place of soy curls. Use other spice blends for variety, such as curry powder, garam masala, berbere or cajun!

Because you’ll love Jamaican curry rice

• tasty dish with plenty of protein and vegetables
• make your own Jamaican curry powder or use store bought!
• Easy single dish ready in just over 30 minutes
• naturally gluten-free and nut-free with a simple soy-free option

More Jamaican inspired recipes

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Ingredients and substitutions

• oil – For frying.
• soy curls – This is your protein. For those without soy, use seitan or a can of drained chickpeas or chickpea tofu instead.
• Vegetables – This Jamaican curry rice dish is packed with onion, bell pepper, Scotch pepper, green onions, carrots and potatoes!
• Ginger Garlic Paste – Adds umami and a touch of ginger!
• hot sauce – For flavor and heat.
• Jamaican Curry Powder – You can use store-bought or make your own by mixing ¾ teaspoon turmeric, 2 teaspoons ground coriander, ½ teaspoon ground cumin, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon ground ginger, ½ teaspoon fenugreek leaves, ¼ teaspoon allspice, ¼ teaspoon mustard, and ½ teaspoon black pepper.
• coconut milk – Gives the curry rice a coconut creaminess.
• water – Moisture for rice.
• rice – Soak and drain rice before cooking for best results.
• garnishes – Garnish with more green onion and some fresh cilantro and lime juice.

How to make Jamaican curry rice

Soak the soy curls, if you haven’t already, then drain, reserving 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 curls, onions and ½ teaspoon salt and cook for a few minutes to crisp up the soy curls and until the onion is translucent. 5-7 minutes

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

Then, add the bell peppers, Scotch pepper, green onion, carrots, potatoes and the remaining ¼ teaspoon salt. Cover and cook until the potatoes are al dente, about 10 minutes.

Add the coconut milk and ½ cup water, mixing well. Bring to the boil

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

Fluff with a fork, then garnish with green onion, cilantro and lime and serve, or you can also add some non-dairy yogurt or a creamy dressing of your choice.

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