Photo of Jamaican vegetable curry by WW

Jamaican vegetable curry

Points® value
Total Time
0 min
This curry takes little effort but delivers big on flavour! The squash and coconut milk counter the heat from the Scotch bonnet chilli nicely.


Vegetable Oil

1 teaspoon(s)


1 large, chopped

Caribbean mild curry powder

12 g


2 teaspoon(s), chopped, chopped

Root Ginger

1 tablespoon(s), finely chopped

Thyme, Fresh

1 teaspoon(s)

Chilli, green or red

1 individual, scotch bonnet

Reduced fat coconut milk, tinned (9% Fat)

1 can(s)

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), 250ml

Bay leaf, dry

1 leaf/leaves

Cinnamon Stick

1 stick(s)


¼ teaspoon(s)

Butternut Squash

1 whole, small, West Indian pumpkin, calabaza, cut into cubes

Red pepper

1 medium, thinly sliced and halved

Green Beans

150 g, trimmed and halved


2 medium, cut into wedges, for serving


  1. In a large heavy pot, heat the oil over medium-low. Add the onion and a pinch of salt and cook for 3-4 minutes until softened, stirring occasionally. Add the curry powder, garlic, ginger, thyme, and chilli and cook for 1 minute, until aromatic.
  2. Add the coconut milk, tomatoes, vegetable stock, bay leaf, cinnamon, allspice and season with salt and pepper. Bring to the boil. Add pumpkin or butternut squash, red pepper and the beans. Reduce the heat to simmer. Cover and cook for 10 minutes, until the pumpkin is tender.
  3. Discard the cinnamon stick and bay leaf. Season to taste with salt and black pepper. Serve the curry in bowls with lime wedges for squeezing over top.


Jamaican pumpkin, also called calabaza, has orange flesh with fruity melon notes, but if you can't find it, butternut squash works well.