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How to Make a Jamaican-style Vegan Curry

by Jonathan Cox

Found in: Blog

*Written by our guest author and personal cook, Vianny Guillen.

As a young girl living in the Caribbean I never thought about the islands outside the one I reside on. This drastically changed once i moved to the U.S. American’s greatness is inherited from those who have migrated  from different parts of the world by choice or involuntarily. When moving to Miami i was introduced to many Caribbean countries, one of these being Jamaica.

I haven’t yet traveled to Jamaica but its people have made sure to allow my imagination to do so using my palette as the engine that makes this experience possible introducing me to foods like veggie patties, jerk and my all time favorite curry! Even though i know curry comes from Indian the introduction to its flavor was brought into my life through Jamaican traditional cuisine which sparked in me the interest of learning about herbs & spices i never tasted or even heard of.


Produce was provided and sourced from local farms by Grownextdoor. Broward/Miami residents can use my personal code "Auntie" towards their Starter Share.


Heres what youll need to recreate a traditional Curry stew ( vegan) :

  • 1 cup coconut milk
  • ½ cup of water
  • 1 tsp of olive oil or coconut oil
  • 1 ½ turmeric root
  • ½ ginger root
  • ½ onions
  • 1 tsp of oregano
  • 1 garlic clove
  • 2 potatoes
  • 2 carrots
  • 1 can of chickpeas
  • 1/2 Tomato
  • ½ red & green peppers
  • 1 tsp of Salt
  • 1 tsp white pepper
  • 1 tsp of cayenne
  • ½ tbsp of Paprika
  • Pinch of Cumin seeds
  • 1 tsp Coriander
  • ½ tsp of Allspice

How to Prepare:

Peel and prep the tumeric and ginger roots.

Bring the water to boil on medium heat for 2-5 mins add the potatoes and the carrots to the water, sprinkle with salt and pepper.

Add the turmeric root to the boil followed by a cup of coconut milk.

Allow mixture to boil for 10-20 mins till the carrots and potatoes are semi soft.

Lower heat allow to simmer, by this time the turmeric root should have turned the coconut milk  to water ratio to a bright yellow substance.

Bring a pan to medium heat add vegan butter or oil to saute chickpeas with cayenne & paprika follow by diced onions and peppers.

Add two spoons of the broth to the pan including a few pieces of the potatoes and the carrots allow to cook on medium heat for 5 mins then pour the chickpea mixture into the broth with the rest of ingredients followed up by the rest of the spices and salt to taste.


Serve and enjoy! With warm tostones, this dish is one of our favorites :)