Vegetable Jerk Curry

This is a classic and as authentic as possible homemade Jerk Vegetable Curry using traditional ingredients and a homemade Jerk spice seasoning which I have paired with cumin cauli rice.

Vegetable Jerk Curry

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This Jerk Vegetable Curry is a recipe I’m so pleased I’ve finally made and can share with you after many months of making various different recipes using a homemade Jerk spice blend but never actually making a Jerk Vegetable Curry which is extremely over-due!

Recently my local town had their annual Soul Festival which is a fabulous festival bringing people together from all over the place – full of music, drinking and street-food. This seemed like the obvious time to try (for the first time!) authentic Caribbean food  served by Jamaican cooks themselves. So I (a bit nervously) took myself over to their stall and ordered the only Veggie item on the menu which was a Jerk Vegetable Curry (though they called it something different) in a large wrap with a hot-hot sauce! It was delicious, packed full of plantain and sweet-potato but absolutely blew my socks off. I haven’t eaten something so spicy hot in a while, and I’m not sure if this was the curried vegetables or it was the lashing of sauce added on afterwards!

Just up the road from this little stall is also a tiny Caribbean restaurant that opened up a few months ago that I think I’ve mentioned before in my previous post but I am still yet to try this place but it is on my to-do list so I can compare to the street-food and to my own recipe, both of which I love.

When putting together my recipe for Jerk Vegetable Curry, I of course wanted to make it as authentic as possible and base it on the ingredients I had seen, tried and tested. I know Caribbean cuisine uses a lot of sweet vegetables and fruits such as sweet-potato, mango and plantain, which is complimented by the spices which is consistent with the Jerk spice seasoning too with the combination of cinnamon and chilli. They are also big on the use of beans (especially black beans) and of course rice.

When I set my mind to making this Vegetable Jerk Curry, I had to go on a hunt for Plantain because this isn’t a traditional fruit you can buy in your everyday supermarket and I wasn’t quite sure where I could find them and not mistake them for a banana! I searched in 4 different shops before finding Plantains and when you find them, you cannot mistake them for a banana because they are larger and they are either green (not ripe) or yellowy black (ripe). And the lovely man in the shop could obviously tell I wasn’t a regular Plantain buyer and said to me at the counter ‘You do realise, these aren’t bananas’!

Here I have packed my Vegetable Curry with traditional ingredients including chunks of sweet-potato, mango, plantain and black beans (kidney beans also work well) along with onion and peppers to create the base with the Jerk spice seasoning. I would recommend using fresh ingredients and your plantain must be ripe and easily peel-able and if it isn’t, then it isn’t ripe enough to use. I cooked my plantain in the oven separately before adding it to the curry at the end but you can also boil it with the ingredients, grill it or pan fry it but baking it was my preferred method so I can make the curry at the same time. The sweet-potatoes are best peeled and cubed, use fresh mango and peel and cube this too and you can use canned beans or pre-cook dried beans before adding them towards the end of the curries cooking time.

I found this delicious served with cumin cauliflower rice or cooked Quinoa (I tend not to eat rice which is a traditional accompaniment for this meal so feel free to use wholegrain rice instead), Avocado slices (not pictured to prevent browning) as the creaminess works well with the heat and I also searched my local shops for a traditional hot sauce (similar to the hot-hot one I previously tried) or Jerk BBQ sauce which goes well with the cooked grain.

If you like this recipe, you will want to try my other Jerk recipes:

Jerk Sweet Potatoes

Jerk Spiced Grilled Aubergine

Baked Jerk Jack Fruit Wrap


I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Vegetable Jerk Curry
Prep time
Cook time
Total time
Recipe type: Vegan, Main
Cuisine: African, Caribbean, Main
Serves: Serves 4
  • 1 tbsp oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 tsp ginger paste
  • 2 sweet-potatoes, peeled and diced
  • 1 mango, peeled and diced
  • 1 can black beans
  • 2 plantains, peeled and sliced
  • 1 heap tbsp jerk seasoning (see note for recipe)
  • 1 can coconut milk (optional for creaminess) or 1 cup stock
  • 1 cup vegetable stock
  • 2 cups cooked quinoa, for serving or cauliflower rice
  • 2 avocados, sliced, for serving
  • Hot pepper sauce, for serving, optional
  1. Pre-heat your oven to 375F/190C/Gas Mark 5. Line a baking tray with parchment paper and place the plantain slices in a single layer and place in the oven until browned (approx. 30 minutes), turning over halfway through the process.
  2. Meanwhile, in a large saucepan, fry the onions in the oil over a low heat to soften to about 5 minutes. Then add the pepper for another 5 minutes, until softened. Then add the ginger for a minute and combine with the onion and pepper.
  3. Add the jerk seasoning and combine for 30 seconds until fragrant.
  4. Add the stock and the coconut milk and bring to a boil over a med-high heat, once boiled, reduce the heat to a medium simmer and add the sweet potatoes until softened but not squishy.
  5. Then add the beans and the cooked plantain slices. Stir through for 3-5 minutes and then remove from the heat and stir through the mango chunks.
  6. Serve individual bowls with a few spoonfulls of curry, ½ cup of cooked quinoa, half a sliced avocado and some hot pepper sauce if desired.

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