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5.0 from 18 votes

Jamaican Curry Rice

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 368 kcal
Course: 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

Instructions

    Cup of Yum
  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.

Notes

  • To make your own Jamaican curry powder, mix the following and use. This can be scaled up easily, if you want to make more to have on hand for other recipes.
  • This is a gluten-free nut-free recipe. Use chickpeas or other beans to make it soy-free.
  • 3/4 teaspoon turmeric,
  • 2 teaspoons ground coriander,
  • 1/2 teaspoon ground cumin,
  • 1/4 teaspoon ground nutmeg,
  • 1/4 teaspoon ground clove,
  • 1/2 teaspoon ground ginger,
  • 1/2 teaspoon fenugreek leaves,
  • 1/4 teaspoon allspice,
  • 1/4 teaspoon mustard,
  • 1/2 teaspoon black pepper.

Nutrition Information

Calories 368kcal (18%) Carbohydrates 56g (19%) Protein 12g (24%) Fat 9g (14%) Saturated Fat 7g (35%) Sodium 601mg (25%) Potassium 351mg (10%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 3353IU (67%) Vitamin C 38mg (42%) Calcium 94mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 368

% 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.