Jamaican curry rice is a brilliant fast, one pan meal which is completely scrumptious. Crisped up soy curls and plenty of veggies simmer in a creamy, coconut Jamaican curry sauce that’s simply full of taste!
Desk of Contents
This curry rice will get its unimaginable taste from Jamaican curry powder that you just make from scratch. Should you’d quite not make the spice combine, you should utilize store-bought Jamaican curry powder as a substitute.
Crisped up soycurls, a great deal of veggies and potato, rice, Jamaican curry powder, coconut milk all come collectively to make a straightforward meal. It’s like a vegan model of Jamaican curry hen and rice!
It’s hearty, flavorful, scrumptious and desires simply 1 pan. Good for weeknights. Serve with contemporary lime, some non dairy yogurt, or a chili garlic sauce!
This curry rice is simply so versatile. Use different veggies of selection and it goes properly with a wide range of proteins. You should utilize completely different proteins of selection, like beans, chickpeas, or tofu as a substitute of the soy curls. Use different spice blends for variation corresponding to curry powder, garam masala, Berbere or Cajun!
Why You’ll Love Jamaican Curry Rice
- flavorful dish with loads of protein and veggies
- make your personal Jamaican curry powder or use retailer purchased!
- simple one-pot meal prepared in simply over half-hour
- naturally gluten-free and nut-free with simple soy-free possibility
Extra Jamaican-Impressed RecipesÂ
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Jamaican Curry Rice
Jamaican curry rice is a brilliant fast, one pan meal which is completely scrumptious. Crisped up soy curls and plenty of veggies simmer in a creamy, coconut Jamaican curry sauce that’s simply full of taste!
Servings: 4
Energy: 368kcal
Components
- 1 teaspoon oil
- 2 ounces (56.7 g) soy curls soaked in 1.5 cups broth for quarter-hour after which drained, reserve the broth
- ½ cup (80 g) chopped onion
- ½ teaspoon salt
- 2 tablespoons ginger-garlic paste or 5 cloves of garlic minced and ½ inch of ginger minced
- 2 teaspoons scorching sauce
- 2 tablespoons Jamaican curry powder
- 1 teaspoon dried thyme
- ½ cup (74.5 g) chopped bell pepper
- 1 scotch bonnet pepper or use different scorching chili pepper
- 2 tablespoons inexperienced onion
- ½ cup (64 g) chopped carrots
- ½ to 1 cup (105 g) peeled and cubed potatoes
- ¼ teaspoon salt
- 15 ounce (425.24 ml) can coconut milk
- ½ cup (118.29 ml) water/broth (use reserved broth after draining soycurls)
- 1 cup (185 g) white rice washed and drained
- inexperienced onion, cilantro, and lime juice for garnish
Directions
-
Soak your soy curls, if you have not already, after which drain, reserving the inventory, and put aside.
-
Warmth a big skillet over medium-high warmth, then add the oil. As soon as the oil is scorching, add the soy curls, onions, and ½ teaspoon salt, and prepare dinner for a couple of minutes to crisp up the soy curls and till the onion turns translucent. 5-7 minutes
-
Cut back warmth to medium. Combine within the ginger garlic paste, scorching sauce, and one other splash of water, then add the Jamaican curry powder and thyme to the pan. Cook dinner for half a minute.
-
Then, combine within the bell peppers, Scotch bonnet pepper, inexperienced onion, carrots, potatoes, and remaining ¼ teaspoon salt. Cowl and prepare dinner till the potatoes are al dente, about 10 minutes.
-
Add the coconut milk and ½ cup of water/ broth, mixing properly. Convey to a boil.
-
Subsequent, add the drained rice, and blend in and even it out. Cut back the warmth to low, cowl the pan with the lid, and prepare dinner for 15 to 17 minutes, or till the rice is cooked to choice.
-
Fluff with a fork, then garnish with inexperienced onion, cilantro, and lime, and serve, or you may also add some non-dairy yogurt or creamy dressing of selection or garlic chili sauce.
Notes
- ¾ teaspoon turmeric,
- 2 teaspoons floor coriander,
- ½ teaspoon floor cumin,
- ¼ teaspoon floor nutmeg,
- ¼ teaspoon floor clove,
- ½ teaspoon floor ginger,
- ½ teaspoon fenugreek leaves,
- ¼ teaspoon allspice,
- ¼ teaspoon mustard,
- ½ teaspoon black pepper.
It is a gluten-free nut-free recipe. Use chickpeas or different beans to make it soy-free.
Vitamin
Vitamin Details
Jamaican Curry Rice
Quantity Per Serving
Energy 368
Energy from Fats 81
% Every day Worth*
Fats 9g14%
Saturated Fats 7g44%
Sodium 601mg26%
Potassium 351mg10%
Carbohydrates 56g19%
Fiber 6g25%
Sugar 5g6%
Protein 12g24%
Vitamin A 3353IU67%
Vitamin C 38mg46%
Calcium 94mg9%
Iron 4mg22%
* P.c Every day Values are primarily based on a 2000 calorie food plan.
Components and Substitutions
- oil – To sauté.
- soy curls – That is your protein. For soy-free, use seitan or a drained can of chickpeas or chickpea tofu as a substitute.
- veggies – This Jamaican curry rice dish is full of onion, bell pepper, Scotch bonnet pepper, inexperienced onions, carrots, and potatoes!
- ginger garlic paste – Provides umami and a ginger kick!
- scorching sauce – For tang and warmth.
- Jamaican curry powder – You should utilize store-bought, or make your personal by mixing ¾ teaspoon turmeric, 2 teaspoons floor coriander, ½ teaspoon floor cumin, ¼ teaspoon floor nutmeg, ¼ teaspoon floor clove, ½ teaspoon floor ginger, ½ teaspoon fenugreek leaves, ¼ teaspoon allspice, ¼ teaspoon mustard, and ½ teaspoon black pepper.Â
- coconut milk – Offers the curry rice a coconutty creaminess.
- water – Moisture for the rice.
- rice – Soak and drain your rice earlier than cooking for the very best outcomes.
- garnishes – Garnish with extra inexperienced onion and a few contemporary cilantro and lime juice.
The right way to Make Jamaican Curry Rice
Soak your soy curls, when you haven’t already, after which drain, Reserving the broth, and put aside.Â
Warmth a big skillet over medium-high warmth, then add the oil. As soon as the oil is scorching, add the soy curls, onions, and ½ teaspoon salt, and prepare dinner for a couple of minutes to crisp up the soy curls and till the onion turns translucent. 5-7 minutes
Cut back warmth to medium. Combine within the ginger garlic paste, scorching sauce, and one other splash of water, then add the Jamaican curry powder and thyme to the pan. Cook dinner for half a minute stirring.
Then, combine within the bell peppers, Scotch bonnet pepper, inexperienced onion, carrots, potatoes, and remaining ¼ teaspoon salt. Cowl and prepare dinner till the potatoes are al dente, about 10 minutes.
Add the coconut milk and ½ cup of water, mixing properly. Convey to a boil
Subsequent, add the drained rice, and blend in and even it out. Cut back the warmth to low, cowl the pan with the lid, and prepare dinner for 15 to 17 minutes, or till the rice is cooked to choice.
Fluff with a fork, then garnish with inexperienced onion, cilantro, and lime and serve, or you may also add some non-dairy yogurt or creamy dressing of selection.
Regularly Requested Questions
It is a gluten-free nut-free recipe. Use chickpeas or different beans to make it soy-free.
They’re very completely different spice mixes. Yellow curry powder is commonly used for a generic curry. My recipe for curry powder has flavors of Garam Masala, turmeric, and ginger. Jamaican curry powder additionally has turmeric, ginger, and complementary flavors come from cumin, coriander, fenugreek, and black pepper together with different Caribbean spices.
