Discover the spicy flavors of the Caribbean with this authentic Jamaican beef curry. Made with our fiery Habanero Chile Powder, turmeric and allspice, this aromatic and hearty dish is best served over cooked rice for an easy one-pot meal.

Prep time: 30 min

Cook time: 120 min

Total time: 150 min

Jamaican Beef Curry
Copyright Recipe © 2015 Woodland Foods


  • 1/4 Cup Jamaican Curry Powder

  • 3 Pounds Beef Stew Meat, cut into 2-inch pieces

  • 2 Teaspoons Kosher Sea Salt Flakes, divided, plus more as needed

  • 1/4 Cup Vegetable Oil

  • 2 Medium White Onions, chopped

  • 1 Tablespoon Minced Fresh Ginger

  • 10 Cloves Garlic, chopped

  • 4 Cups Water

  • 1 (14-Ounce) Coconut Milk

  • 1 (15-Ounce) Crushed Tomatoes

  • 1 Tablespoon Ground Thyme

  • 5 Yellow Waxy Potatoes, (such as Yukon Gold) cut into large pieces

  • 3 Carrots, peeled and cut into 2-inch pieces

  • 2 Cups Basmati Rice, cooked (optional)

  • 1/2 Cup Chopped Chives, (optional)


  1. Combine curry powder, allspice and Habanero Chile Powder in small bowl. Stir to thoroughly combine. Set aside.

  2. Season beef chunks with 1-1/2 teaspoons salt. Heat oil in large pot over medium-high heat, add 3 tablespoons curry powder mixture, and heat until fragrant.

  3. Add beef to pot in batches, turning until well-browned on all sides. Transfer beef to plate and set aside.

  4. Add onions to pot, along with remaining 1/2 teaspoon salt. Sauté, stirring occasionally, until beginning to brown, about 5 minutes. Add ginger and garlic, and cook, stirring often, for 1 minute.

  5. Return beef to pot, along with water, coconut milk, tomatoes, thyme and remaining curry powder mixture. Stir to combine. Bring to a boil, then reduce to a simmer and cook until meat is tender, about 1-1/2 hours. Add potatoes and carrots, and continue simmering until vegetables are tender and beef is fork-tender.

  6. Taste, and adjust seasoning with salt, if necessary. Skim fat from curry before serving. Serve over rice, topped with chopped fresh chives.