Jamaican Curry Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
368 kcal
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Course
Main Course
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Cuisine
Jamaican
Jamaican Curry Rice
Description
This recipe for Jamaican Curry Rice starts by soaking soy curls, which are then crisped with onions in oil. The dish features Jamaican curry powder along with thyme and ginger-garlic paste for a deeply spiced base. Vegetables such as bell peppers, Scotch bonnet pepper, carrots, and potatoes are added and cooked until tender.
Coconut milk and vegetable broth contribute a creamy liquid that cooks the rice, infusing it with rich flavor while balancing the heat from the Scotch bonnet pepper. The rice is cooked covered until tender, ensuring a moist but not mushy texture. Green onions and cilantro garnish bring freshness and vibrancy when served.
This rice makes a hearty vegetarian main or side dish with a layered spice profile characteristic of Jamaican cuisine. Adjusting the Scotch bonnet or hot sauce levels allows control over the heat. The recipe includes tips for making your own gluten-free Jamaican curry powder blend for authenticity and customization.
Using reserved broth from the soy curl soak enhances flavor, and there are suggestions for making this soy-free using beans instead. The dish accommodates dietary preferences without compromising its distinctive spicy and aromatic qualities.
Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 ounces soy curls soaked in 1.5 cups broth for 15 minutes and then drained, reserve the broth
- 1/2 cup onion chopped
- 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 curry powder Jamaican
- 1 teaspoon thyme dried
- 1/2 cup bell pepper chopped
- 1 scotch bonnet pepper or use other hot chili pepper
- 2 tablespoons green onion
- 1/2 cup carrot chopped
- 1/2 to 1 cup potato peeled and cubed
- 1/4 teaspoon salt
- 15 ounce coconut milk can
- 1/2 cup water use reserved broth after draining soycurls, or broth
- 1 cup white rice washed and drained
- green onion for garnish
- cilantro
- lime juice
Instructions
- Soak your soy curls, if you haven't already, and then drain, reserving the stock, 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 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
- 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.
- 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.
- Add the coconut milk and 1/2 cup of water/ broth, mixing well. Bring to a boil.
- 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.
- 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.
Notes
- To customize heat and spice, adjust the amount of Scotch bonnet or hot sauce used.
- Use reserved broth from soy curls soaking to add extra flavor to the rice.
- The included Jamaican curry powder recipe allows you to make a gluten- and nut-free spice blend at home.
- This dish can be adapted to be soy-free by substituting chickpeas or other beans instead of soy curls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Sodium | 601mg | 25% |
| Potassium | 351mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 3353IU | 67% |
| Vitamin C | 38mg | 42% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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