Gluten-Free Jamaican-Inspired Vegetable Curry Recipe

This delicious Gluten-Free Jamaican-inspired Vegetable Curry recipe is made with mushrooms, sweet red peppers, cherry tomatoes, and Jamaican spices. I particularly used Jamaican spice for this recipe because it gives such a strong and irresistible flavour. What I love about making this vegan curry, it’s that it’s versatile and you can use different vegetables and spices.

Why you should consider adding Millet to your diet?


I made this curry along with millet. I’m fond of using millet in my cooking for the following reasons:

  • it’s rich in dietary fibre which helps supports healthy and regular digestion and helps to prevent many chronic diseases.
  • Millet contains antioxidants such as quercetin, selenium and pantothenic acid which can help protect your body from oxidative stress and against free-radical damage.
  • It’s gluten-free, high in complex carbohydrates and has a low glycemic index according to WebMD.
  • Millet is a versatile grain. You can make so many delicious, healthy meals with it. Cooked millet can be tossed with veggies in a salad, steamed like rice, used for stuffing peppers or squashes, make into porridge and veggie burgers, or simply seasoned and served on its own.
  • Not to mention, it goes very well with almost all curry recipes.

Main Ingredients for Gluten-Free Jamaican-Inspired Vegetable Curry

  • Millet
  • Garlic
  • Mushrooms
  • Sweet Red Peppers
  • Cherry Tomatoes
  • Jamaican Spice
  • Salt
  • Broccoli (ideally fresh, frozen is fine too)
  • Chopped Avocado (I used frozen)

I cook without adding any oils

I rarely use oil in my cooking. I often cook my dishes without oil and I use a non-stick frying pan.
I add a small amount of water when I fry my vegetables. It works very well as a substitute for oil and vegetables come out perfectly cooked without burning. If you want your vegetables to be crispy or sautéed then add a small amount of water. Adding more water will make them sweat.

For nutritional purpose of adding healthy fats to our diet, I like to eat plenty of avocados, seeds and nuts and incorporate them in my recipes when it makes sense.

Let’s Get Started!

For the Millet:

You can cook millet in a traditional way or speed things by using an Instant Pot. I use an instant pot to cook my millet usually takes 10 minutes to fluff.

1.) Prepare 2 cups of millet and add 2 1/2 glasses of water. Cook until it’s fluffy. Once cooked, set the millet aside until the curry is ready.

For the Curry:

1.) Prepare vegetables, chop mushrooms and sweet red bell peppers into small to medium pieces and add them to a frying pan. Chop garlic and add it to the pan, add salt to taste and fry for 3-4 minutes without adding water. Mushrooms will release some moisture so adding water is not required at this stage.

2.) Once mushrooms and peppers are set to brown add cherry tomatoes. The best way is to cut tomatoes in half so that they can release their flavours into the mixture. Or you can add them as they are. If you chose to use them without chopping then you need to add 0.5 cups of water and add Jamaican spices. Mix all together and cook until it’s tender. Note: some Jamaican spices come with salt. Watch out! Do not over-salt the dish.

3.) Chop fresh or frozen broccoli and avocado (you can use frozen avocado too) add to the curry and cook for another 5 minutes. If you are using frozen, then you don’t need to add any water however, once the broccoli is tender taste the curry you may need to add more Jamaican spices as the flavours tend to dilute due to frozen vegetables.

4.) Cook the mixture until flavours have seeped in.

5.) Serve the curry with the millet. Dig in and enjoy!

Check out my other delicious recipes

Delicious Vegan and gluten-free recipe Chickpea & Walnut Salad

Vegan Gluten-Free Recipe: Stuffed Peppers & Millet

Mung Bean Recipe with Shiitake Mushrooms No Gluten

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Healthy Recipe: Easy Plant-Based Noodle Mushroom Stir-Fry

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Jamaican-inspired vegan curry

Gluten-Free Jamaican-Inspired Vegetable Curry Recipe

This delicious Gluten-Free Jamaican-inspired Vegetable Curry recipe is made with mushrooms, sweet red peppers, cherry tomatoes, and Jamaican spices. I particularly used Jamaican spice for this recipe because it gives such a strong and irresistible flavour. What I love about making this vegan curry, it's that it's versatile and you can use different vegetables and spices.
5 from 11 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Fusion
Servings 2 people
Calories 822 kcal

Equipment

  • Instant Pot
  • Frying Pan

Ingredients
 
 

  • 3 Garlic Cloves
  • 2 cups Mushrooms
  • 1 Cherry Tomatoes Handful
  • 2 pcs. Bell Peppers Medium-size
  • 2 tbsp Jamaican Spice
  • 1/4 tsp Salt To Taste
  • 1 cup Broccoli
  • 1 pc Avocado (frozen)
  • 2 cups Millet

Instructions
 

For the Millet

  • Prepare 2 cups of millet and add 2 1/2 glasses of water. Cook until it's fluffy. (I use an instant pot to cook my millet usually takes 10 minutes to fluff). Once cooked, set the millet aside until the curry is ready.

For the Curry

  • Prepare vegetables, chop mushrooms and sweet red bell peppers into small to medium pieces and add them to a frying pan. Chop garlic and add it to the pan, add salt to taste and fry for 3-4 minutes without adding water. Mushrooms will release some moisture so adding water is not required at this stage.
  • Once mushrooms and peppers are set to brown add cherry tomatoes. The best way is to cut tomatoes in half so that they can release their flavours into the mixture. Or you can add them as they are. If you chose to use them without chopping then you need to add 0.5 cups of water and add Jamaican spices. Mix all together and cook until it's tender. Note: some Jamaican spices come with salt. Watch out! Do not over-salt the dish.
  • Chop fresh or frozen broccoli and avocado (you can use frozen avocado too) add to the curry and cook for another 5 minutes. If you are using frozen, then you don't need to add any water however, once the broccoli is tender taste the curry you may need to add more Jamaican spices as the flavours tend to dilute due to frozen vegetables.
  • Cook the mixture until flavours have seeped in.
  • Serve the curry with the millet. Dig in and enjoy!

Nutrition

Calories: 822kcalCarbohydrates: 158gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 327mgPotassium: 1040mgFiber: 22gSugar: 4gVitamin A: 3805IUVitamin C: 47mgCalcium: 66mgIron: 8mg
Keyword curry, vegan curry, jamaican curry, jamaican spice, vegan recipe
Tried this recipe?Let us know how it was!
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by | Jul 15, 2021

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About the Author

<a href="https://strongwithplants.com/author/inga/" target="_self">Inga K</a>

Inga K

Inga became vegan in March 2018. After a series of documentaries that hit hard, she and her husband switched to a plant-based diet within a week and vegan soon after.Inga has a UK Level 5 Advanced Diploma in Diet and Nutrition.

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Strongwithplants.com is a blog for anyone who strives for a healthy and happy life. We share healthy plant-based (and often oil-free) recipes and give you the best tips on finding vegan local food whilst travelling, promoting a plant-based lifestyle focusing on good health and spiritual wellbeing.

A plant-based lifestyle is not about giving up. It’s about embracing all that’s good. Eat food that doesn’t harm your body, animals, or the planet. Use a little as possible and recycle everything. Eat local and unprocessed food to minimise your carbon footprint. Avoid buying anything that contributes to animal suffering.

Each individual’s dietary needs and restrictions are unique to the individual. Please seek advice from a professional nutritionist or your doctor.

Please see the full disclaimer here.

 

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16 Comments

  1. Marnie

    5 stars
    Looks so good! Love recipes that don’t have too many ingredients but still taste amazing. Marnie xx

    Reply
  2. Jeannie

    5 stars
    interesting recipe! I havent tried making jamaican curry but I can add this next time 🙂 I love curries and only tried Thai and Indian usually. Thanks for this

    Reply
  3. leena

    5 stars
    This looks delicious! And its filled with amazing vitamins and minerals from the huge variety of vegetables you’ve included, love it!

    Reply
  4. Aditi Jain

    5 stars
    I like how the recipe has less ingredients but still looks so delicious from the images

    Reply
  5. Elise Ho

    5 stars
    I find the differences in curry so fascinating… Jamaican, Japanese, Indian, Korean, and more… So much goodness abounds.

    Reply
  6. Elise Ho

    5 stars
    all of the different curries are so interesting. Jamaican, Japanese, Indian, Korean and more.

    Reply
  7. Amanda

    My husband and I are contemplating a switch to plant-based eating but there are so many complicated vegan recipes out there. I love that this one has simple ingredients and looks like it comes together both quickly and easily. Thanks for making vegan cooking more approachable! 🙂

    Reply
  8. Francesca Wilson

    This looks absolutely delicious! I will be trying it this weekend!

    Reply
    • Miriam

      Oh I love a good, simple vegan recipe! And jamaican cuisine isn’t something I eat usually so very keen to give it a go!

      Reply
  9. Jean

    5 stars
    the recipe looks good, glad to see a vegan version. excited to try this jamaican inspired curry.

    Reply
  10. Kayla DiMaggio

    5 stars
    I love curry but I have never tried it with jamaican spices! This was so delicious!

    Reply
  11. Julianne

    Yum! This looks delicious. I would never have thought to put avocado in this but it sounds like such a delicious addition. Thank you so much for sharing!

    Reply
  12. LaRena Fry

    5 stars
    I had no idea that Jamaica even had a curry. I love curry so I will be trying this. YUM

    Reply
  13. Trace x

    5 stars
    This looks fantastic–i LOVE curries! Got to try this it looks so healthy and colorful too! Thanks for posting!

    Reply
  14. Candice Williams

    5 stars
    I love curry! I am always trying to make a veggie curry taste like how I remembered it growing up (minus the meat). Great recipe. Thank you for sharing.

    Reply
  15. Adriane

    This looks amazing! I love curry. I can’t wait to try it.

    Reply

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