Curried Jamaican Stew

Curried Jamaican Stew

This amazing Vegan Curried Jamaican Stew is full of intense flavor, hearty texture and healthy plants. This stew features traditional Jamaican seasonings, including red pepper flakes, allspice and cloves, as well as a generous swirl of coconut milk.

Sometimes a cookbook comes along that completely knocks my socks off. A book that you want to cuddle with, hold, sleep with, never let go. This is one of those times. I have been sent many cookbooks to review over the years and I'm not kidding when I say this is already one of my favorites. This cookbook, Power Plates, 100 nutritionally balanced, one-dish vegan meals, by Gena Hamshaw is incredible. Gena is the author of The Full Helping blog.

I have never made one of Gena's recipes before, so flipping through her book I was thrilled at all the amazing, mouth-watering recipes she has. Honestly, her creativity is so refreshing and so unique. Truly some of the most creative plant-based recipes I've come across since becoming vegan years ago. Not your typical run-of-the-mill recipes.

Her use of ingredients and flavor combos are for those who LOVE true flavor. That is me. I'm not one for bland or light flavors. Bring on food to make my eyes roll in the back of my head please. Her book definitely delivers.

Her book has 6 main chapters and they are packed full.





Skillets and Stovetop


There is not a dessert chapter in this book, it's all savory pretty much, although she does have a muffin recipe and some granola and a couple of sweeter things in the breakfast chapter. Just not a dedicated dessert chapter. But the amazing savory recipes are fantastic enough that I didn't care. That is saying a lot coming from a baker fanatic.

About the Book

The pictures are stunning, colorful, inviting and make your tummy start growling. A couple of things to note. There is a lot of tofu and tempeh used in the book, so if you are allergic to soy, there are still a lot of recipes without it, but I do think it's important to mention since there is a decent amount. But she has used them all in such imaginative ways and they are all so different. It is truly amazing.

Her brilliance comes through in this book big time. Recipes like Masala Lentil Salad with Cumin-Roasted Carrots, Spiced Lentil Tamale Pie, Vegetable Harvest Pie, Moroccan Sweet Potatoes, Stuffed Peppers with Farro, Herbs, and Tempeh Sausage, Roasted Zucchini Tacos (what!), White Chili with Butternut Squash. My goodness my mouth is watering.

The recipes are called 1-dish, but it should be noted that several of the recipes come in parts, like making 2-4 parts to combine into the "1 dish". This is more apparent in her Bowls chapter. For example, a recipe can call for cooking the veggies, then cooking a grain, then tofu or tempeh and then a sauce. They aren't all like that and are not hard, but they are more involved than I typically cook so they do require some time. This will not prevent me from making them by any means, I'm just going to make them in parts on different days since I'm such a busy mom with a young child. The flavors are so incredible that I'm so excited to try them all. Her Soups and Breakfast chapters all look really easy though and not too many ingredients, so I started there first.

She does use oil in some of the recipes. This is important to mention since I'm an oil-free cook and this is an oil-free blog and many of you readers are. However, the ones that simply call for oil for cooking on the stove (like this stew) is easy to just swap with water or broth. The sauces and dressings that call for oil will be a bit more challenging, but I plan to test those out with some of my oil-free tricks. Nothing will hold me back from trying all of these amazing recipes! Please do not let that deter you, there are plenty of recipes that don't use oil and many ways to just omit it when it is in the smaller amounts.

Now, can we please talk about this amazing Curried Jamaican Stew?? O.M.G. I mean, seriously, soooo good that I didn't want it to end. The flavors were so balanced and so epic and the texture was spot on. I had a little chuckle too, because when I was writing my Soups and Stews chapter for my own book last year, I had jotted down a Jamaican Stew recipe. It has allspice and red pepper flakes in it, but used gold potatoes and was an entirely different recipe. I never got around to perfecting it and I don't really see the point now since this one is so incredible, haha. Maybe I'll get back to it one day.

I love that she added collard greens, it was just phenomenal. I don't buy collard greens much and now I will.

I loved this stew so much that I had it for breakfast the next day with my hashbrowns, haha. Total true story. Mighty delicious combo if I do say so myself. The stew was of course fantastic the first day but was even more amazing the next day after the flavors soaked and got even more spicy and intense.

Aside from the Jamaican Stew, I also tried her Curried Tomato Stew with Dumplings (above, recipe on page 107) and yet again, another amazing recipe. Can you tell I like curry, haha. Two curry stews but entirely different flavors. Incredible. So much delicious flavor and texture. I can't wait to eat leftovers for lunch today! Sorry for the iphone pic of this stew, but it was last night when I made it and just wanted to snap a quick pic to share with y'all.

I vow to make a recipe or two weekly from her book until I make every. single. one. That is how excited I am. Did I already mention how creative she is?? Both of these stews were so delicious that I can't wait to zip through the whole chapter and all of her recipes. It should be no surprise since I started with this chapter since you all know (besides dessert) that stews/soups are my favorite recipes to create and eat. I have a mighty hearty and incredibly delicious Comforting Soups and Stews chapter in my own book coming out this year that I can't wait to reveal!

So, please give this amazing stew a try. You will absolutely love it. And again, I can't recommend her book enough. It is so amazing. Especially if you really like deep flavors from different types of cuisines and appreciate creativity.

You can order her book here! And enter the GIVEAWAY below!

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Yields 6 servings

Curried Jamaican Stew

This stew features traditional Jamaican seasonings, including red pepper flakes, allspice and cloves, as well as a generous swirl of coconut milk.

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5 based on 4 review(s)


  • 1 tablespoon coconut oil (I just used a few tablespoons of water)
  • 1 white or yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeno chile, finely diced
  • 2 tomatoes, chopped, or 1 (14.5oz, 411g) can diced tomatoes
  • 1 tablespoon red curry paste(I used Thai Kitchen brand)
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 3/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 easpoon ground cloves
  • 3 cups (540g) cooked kidney beans, or 2 (15oz, or 425g) cans, drained and rinsed
  • 4 medium sweet potatoes, peeled and cut into 1/2 inch cubes
  • 3 cups (710ml) low-sodium vegetable broth
  • 1 small or 1/2 medium bunch collard greens or other greens, stemmed and cut into thin strips
  • 1 cup (240ml) full-fat coconut milk
  • 1/4 cup (25g) chopped scallions, green and white parts,plus more for topping


  1. Heat the oil (or water) in a large pot over medium heat. Add the onion, bell pepper, and jalapeno and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the tomatoes and red curry paste and cook, stirring frequently, for about 5 minutes, until the tomatoes have released their juices and cooked down a bit.
  2. Stir in the salt, allspice, red pepper flakes, cumin, cinnamon, cloves, beans, and sweet potatoes, then pour in the broth. Bring to a boil over medium-high heat, then lower the heat and simmer, stirring occasionally, for 20 minutes.
  3. Use an immersion blender to partially puree the soup so that about half of the sweet potato cubes and kidney beans are still visible and whole, or puree about half of the soup in a standard blender and return it to the pot. Add the collard greens and simmer for 5 to 10 minutes, until the greens have wilted. Stir in the coconut milk and scallions. If the soup is thicker than you'd like, stir in more broth to achieve the desired consistency. Taste and adjust seasonings if desired. Serve with extra chopped scallions.


I doubled the curry paste for this recipe. I also only used 2 sweet potatoes since mine were quite large.

Gena has been kind enough to allow me to hold a giveaway for one lucky reader! You must be a US citizen and be subscribed to my blog. (red box on the sidebar) All entries will be verified. Just enter the giveaway below!

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  1. I think I'll make this tonight for dinner and I'll let you know how it turns out. It does look delicious!
      Wonderful, I think you will love it!
  2. This sounds wonderful! But is it Thai red curry paste, like you use in your own recipes? Or is there some sort of Jamaican red curry paste that I dpn't know about?
      Yes, just the Thai red curry paste!
  3. This recipe looks fantastic. Can't wait to try it. Thank you for sharing this fabulous book and recipe.
      You will love it, I know it!
  4. Brandi, I can't thank you enough for these generous words! I'm so happy you are enjoying the book and super grateful that you'd share with your folks :) And I'm also glad you mentioned the oil substitution for sautéing! I've definitely gotten feedback from folks who are oil-free and simply using water sautéing or no-oil roasting to modify. Your photos of the recipes look beautiful—what a joy to see them in your kitchen. Thanks again <3
      Oh it is my pleasure Gena, I meant every word! Your book is truly a breath of fresh air and set apart! I've now made 3 recipes from your book this week and stocked up on a few more ingredients last night to make more, haha. I'm such a fan and can't believe I've never tried your stuff before, what a crime! Thank you! The pics aren't nearly as beautiful as your book, but I did my best :) Yes, I successfully made your Tamale Pie without all the oil and it worked PERFECT. The cornbread was light, fluffy and moist without the oil :) Thank you again for asking me to check out your book, I'm so grateful.
  5. This looks great. I wonder how my timid kids would like this. If they don't then more for the adults.
      Hi Jennifer! It is quite spicy, so it may be a bit much for kids, unless they like spicy. But, I was relieved because more for me, haha!
  6. This recipe - and the cookbook - look amazing! Thanks so much for sharing! Just picked up the red curry paste so I can make this stew tonight. Can’t wait!
      Yay! Let me know what you think of it!
  7. These look delicious! I’m hesitant to buy vegan cookbooks these days because they all tend to have their own versions of the usual recipes, but this looks like one worth having for sure! Too bad about the use of oil, but I’ll work around it.
      I know exactly what you mean, I see the SAME exact recipes posted over and over with not really any variation. I love to recreate classics personally, but always try to make them totally unique and different. Gena, she is a creative, amazingly talented lady and all of her recipes in her book are beautiful, unique and just refreshing to see. I've made 3 of her recipes this week alone, haha! All delicious! I'm normally very turned off by oil, but her creativity is so amazing and everything looks so good that it doesn't bother me this time. I've made all 3 so far with success without oil!
  8. I can't wait to try this!
      You will love it!
  9. Oh my this looks delicious, can’t wait to try it. I need to look for this cookbook!
      Yes! The link above to Amazon to where you can purchase it!
  10. Eve
    Looks great. I will try this soon.
  11. Wow!! This looks amazing!! I’ve never used or tried those seasonings together, but you’ve definitely got me intrigued! But I have a pretty strong feeling I’d love this because there’s curry, sweet potatoes, and collard greens! Yum!!! I love that you had leftovers for breakfast with hash browns. What a beautiful presentation and your feedback about the book is much appreciated. I totally would have gone straight for the soups/stews chapter as well! That curried tomato stew with dumplings looks and sounds phenomenal...thanks for sharing!! xo
  12. I have been following Gena’s blog, The Full Helping, for awhile now along with Minimalist Baker and of course, Vegan 8! These are my go-to blogs for amazing recipes and daily inspiration. So excited to make this Curried Jamaican Stew, especially since I have read many positive reviews of Power Plates.
      Aww thank you Kathy! So honored to be one of your top go-to blogs, thank you! So glad to hear you've seen so many positive reviews of her book. She deserves every single one, such an amazing book!
  13. Love Gena and her book is genius! Thanks for sharing her recipe and your kind words. Had a chance to meet her in a cooking demonstration a taste the quinoa/guac salad from the book. Mandatory weekly meal, especially in the warmer months to come. Much Love and Peace form Upstate NY
  14. This looks so delicious! I can’t wait to make this. Thanks for introducing another awesome vegan chef to those of us who weren’t familiar with her!
  15. Recipe sounds delicious and the cookbook inspirational!
  16. This looks like a perfect dinner for tonight
  17. This recipe sounds amazing but I am not really a spicy (hot) food person. Do you think I could omit or cut back the jalapeno and red pepper flakes and still have a tasty meal? Thanks for your help. I am working on trying to be more heat tolerant but I am not very good yet.
      Hi Debbie! Definitely! Just omit the jalapeno and red pepper flakes and at the end of the cooking, taste it and add as much of the red pepper flakes that you want. It won't be spicy that way :)
  18. Looks yummy! I like the idea of the dumpling stew. Are the dumplings gluten free?
      Yes, they are gluten-free!
  19. I've not made many recipes using curry paste, but the ones I have I've used green curry paste, never red. Looking forward to giving this recipe a try ~ especially since you highly recommend it Brandi!
      Hi Julie, so good to hear from you! Yes, I 100% recommend this stew and her book!
  20. One bowl miracles! If I can get most/ all of my nutritional needs met in one bowl then Im in heaven. Thrilled to find your blog and my friends are enjoying your recipes too!
  21. Sounds delish! I’ll definitely be making this over the weekend. Just curious as to what the serving size is?
      Hi Tara! Wonderful, come back and let me know what you think of it! Oh, haha, that's a tough one, it is so good that I ate 3 HUGE bowls of it. I would guess about 2 cups per serving but I didn't measure it so I'm not positive. She has it listed as 6 servings and so far, her recipes have been correct I would say. I'm quite the pig with stews and soups though and eat really large bowls, haha, so the serving amount will be more dependent on the individual :)
      • Thank you and I’ll definitely let you know how it works out but I’m sure we’re going to love it!
        • Made it today and it was so good and seriously filling!
            Yay! Glad to hear that!
  22. I ordered the cookbook. If I win one in your free giveaway...I know a friend that would love it. I just couldn't wait...had to get mine so I can start making some of these recipes. Thanks for sharing.
  23. Holy moly, can't wait to try this!!!!
      Awesome Callie, let me know what you think of it!
  24. I love love love your recipes! Thank you for so many amazing vegan meals :)
      Aww thank you Jessica, so glad to hear that! I think you will love Gena's stew as well!
  25. seems like a winner to me...this weekend for sure
  26. This looks so delicious. I am always looking for recipes to help keep me eating a whole foods plant based diet. Thank you for sharing it.
      Her recipes are wonderful and so full of amazing ingredients, plants and grains. I hope you love the stew Cheri!
  27. K
    Looks tasty! Your oil substitution is a nice touch too.
  28. what kind of curry paste do you use?
      Hi Ellie! I used Thai Kitchen Red curry paste :)
  29. Looks like a great recipe, and I'm excited to check out the book!
  30. Liz
    This looks amazing! I just need to pick up some collard greens and I can make this tomorrow night!
      Wonderful Liz, come back and rate the recipe after you make it, would love to hear how you liked it!
  31. This looks like an amazing book filled with healthy recipes!
  32. I got so excited that I didn't even realize I ordered the Kindle version. LOL. Now I will have to go back and order the actual book once we move next month, I simply must have this book on my shelf!
      Haha, awesome Linda, I know you will love it! The book is very beautiful!
  33. Looking forward to some new flavors in this dish. However, I am wondering if the full-fat coconut milk is a must. Probably another milk would not do, but can light coconut milk work? Just trying to avoid so much saturated fat. Saw 'Eating You Alive' last night. Wow! Glad you were in there with the 'gurus.' Congratulations. I was wondering if you could repeat the name of your recipe so I could look it up on your website. Thank you.
      Hi Angela! Honestly, I thought the stew was simply fabulous without the milk so in my opinion, you could just leave it out! Aww thank you so much for going to see it and so glad you enjoyed it!! I was so grateful to be apart of such a moving and inspiring project! Yes, it is called "Best Vegan Garlic Alfredo", here is the link:
  34. RB
    Anything with curry is a must to make! Making it this weekend!!!!
      Yay! Come back and rate it and let me know what you think!
  35. This looks sooooo good! A perfect meal for this perpetual winter we seem to be stuck in.
  36. I love her blog and this looks so good!
  37. Low key collecting power plates recipes from across the web thanks to Gena’s ig & giveaway collabs. Would be great to finally get a copy!! 😅
  38. I am a recent vegan who is inspired by your recipes. Thanks for your creativity and sharing.
  39. My husband and I love Thai red curry paste, so I know this would be delicious.
  40. This looks amazing! Can't wait to try it!
  41. This book looks amazing with delicious recipes. =)
  42. This recipe and this book look terrific!
  43. Just made this for dinner tonight. It was easy to make even after a long day at work. I used kale instead of collard greens, and it turned out great! I will definitely try it with collards next time since they are one of my favorite greens.
  44. Love that you had the leftovers with hash browns! Go girl! This recipe and book look amazing :)
  45. Commenting now to enter the giveaway -- I'm planning to make this tomorrow or Monday and will let you know how it went!
    • This was great! I love the diversity of vegetables, and it all makes a super combo that is healthy and hearty. We'll add it to our rotation for sure. Served it over quinoa and it was gobbled up. I added chopped broccoli shortly after adding the broth (one of the kids LOVES broccoli and wants it in everything -- so unlike me as a child! I think that next time I might also increase the curry paste (it's a fine line for us between adding flavor and making it too spicy for the kids). We make curry a lot, but this is a totally different twist. Thanks for sharing the recipe, and I hope I can get my hands on this cookbook someday. Looking forward to yours, too!! I think I probably used slightly more sweet potatoes (5 small/medium) than called for (and the add'l broccoli) but in general I didn't increase amounts, because it was a trial run. So I was pleasantly surprised (added to the fact that we loved it) that it made a generous amount, enough for the family with leftovers. So many recipes that say "6 servings" turn out to be more like 3 servings for us...and I don't think we eat unreasonable portion sizes!
  46. This is delicious! I used 1/2 fat coconut milk and spinach and loved it. I will definitely be making this again. Thanks for a great recipe.
      Wonderful to hear that Valerie! I agree, so delicious!
  47. We really enjoyed this dish. I was happily surprised at the different flavors..such a nice warm kick. Thank you for reviewing this book. I think it'll be a fabulous addition I need.
  48. Can't wait to try!
  49. Can’t wait to try all these yummy vegan recipes as I begin a change in my lifestyle to feel healthier and happier.
  50. Thanks for sharing this recipe! I'm a sucker for soups and stews. Can't wait to try 😍
  51. I would love to win a copy of the cookbook. The enchilada recipe is what seal the deal for me so I decided to place my entry. ☺
  52. This looks delicious! Going to make this, thanks for sharing it!!
  53. Hi Brandi! I love your blog and love the simplicity of the recipes you create. Thanks so much for sharing this book and recipe! I'm always looking for more great resources like yours!
  54. Can’t wait to try this! Love your blog & recipes - and your cameo in Eating You Alive!!
  55. I love your blog and would love to win this cookbook!
  56. This recipe sound yummy! Can’t wait to try. I usually double or triple the recipes so I have enough for a week’s worth of lunches for my husband. I have found with some recipes you just can’t double or triple the spices. They are way too strong ... inedible at times. Any suggestions on spices with this recipe if I try to double?Thanks! Love your recipes!
      Hi Teri! This stew flavor is incredible and spot on, I honestly wouldn’t double or change anything. At least make it as is the first time and if you want to change anything for next time you can, but it is very balanced and well flavored as written.
  57. I made this today and it is so delicious! I did use spinach instead of collard greens and it turned out wonderfully. Perfectly spiced, unique flavors, everyone enjoyed it a lot!
      Wonderful Sammy! I agree, so delicious!

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