This Vegan Potato Curry recipe is healthy, hearty, and delicious, and this recipe is suitable for large crowds; it’s easy to make, quick, and is loved by even the strictest meat eater. This potato curry is made from scratch from a simple curry spice blend found in your kitchen pantry.
This Jamaican Spicy Potato Curry (Vegan) is full of flavors! Chunky potatoes are cooked in spices along with chickpeas, carrots, and green peas.
I love curries, and growing up in Jamaica, we ate curries a whole lot (curry chicken and curry goat were popular then and now). Even in Most formal gatherings, we love to serve Jamaican curry goat. Fast forward years later, preparing Jamaican-style curry is second nature for me.
Making curried potatoes is one of the easiest ways to make a vegan curry recipe. It has been a staple in my home since becoming vegan 21 years ago. My potato curry finished in no time when I made it recently at a large event. The host requested that I make it again for the next event.
You can serve this curry with several side dishes. It is a perfect dish you can make in advance and store for later use.
Why You’ll Love This Recipe
- Delicious Flavor: This curry offers a burst of mouthwatering flavors, combining the rich creaminess of coconut milk with a blend of aromatic spices like turmeric, cumin, and coriander.
- Vegan and Gluten-Free: It’s a vegan delight and suitable for those following a gluten-free diet, making it an inclusive and healthy option for various dietary preferences.
- Quick and Easy: This recipe is perfect for busy weeknights, as it can be prepared in just about 45 minutes. It’s a convenient go-to meal when you need something tasty in a hurry.
- Wholesome Ingredients: With potatoes, chickpeas, carrots, and green peas, this curry is packed with vegetables and plant-based protein, offering a balanced and nutritious meal.
- Make-Ahead and Freezable: This curry is perfect for meal prep; you can make it in advance and store it for later use. It’s also freezer-friendly, so you can have a tasty curry at your fingertips whenever you need it.
Down below is the list of all the ingredients you will need to make this delicious vegan Jamaican potato curry:
- Coconut oil: Coconut oil is an amazing choice when you are cooking. It is a vegetable oil that is light and is loaded with nutrients as well. It is my choice when I don’t have olive oil. You can, however, use any other vegetable oil for this recipe as well.
- Onion: Use either chopped red onion or white onion for this recipe. Onion sets the base for this curry and has a slightly sweet yet savory flavor.
- Garlic: Fresh garlic cloves are a vital ingredient in curries. That’s because it has a deep savory flavor which adds taste to the curry.
- Ginger: Freshly grated ginger has a slightly sweet yet peppery flavor.
- Scallion stalks: These are small bulbs of white onion with green stalks. Scallions have an onion-like plus grassy flavor. If you can’t find scallions, you can use green onions as well. They offer a nice savory flavor to the curry.
- Turmeric: Turmeric is known for its beautiful fresh yellow color and medicinal properties. It is a widely used ingredient in curries and gives the curry its signature yellow tone.
- Ground cumin: Cumin powder has a warmth, a nutty flavor, and a beautiful aroma.
- Ground coriander: It’s almost floral, and its citrusy flavor adds complexity to the curry.
- Thyme: Fresh thyme has a minty and earthy flavor with aroma. You can use either fresh or dried thyme for this recipe.
- Tomato: Freshly chopped tomatoes not just add a tangy and tomato-y flavor to the curry but also aid in the texture of the gravy. It also adds color to this curry.
- Potatoes: Potatoes are the main hero of this Jamaican spicy curry. Because there are so many different varieties of potatoes available in the market, you can choose your favorite ones. I prefer using russet or Yukon gold potatoes for this recipe. That’s because they have a firm texture and thus don’t get mushy very easily.
- Carrot: We are not just leaving this curry to potatoes. We are going to add a few additional vegetables for flavor, nutrients, and color. My top choice of vegetables to accompany potatoes is carrots. It is rich in nutrients and has a slightly sweet flavor, plus you simply can’t ignore the beautiful orange color.
- Green peas: Another vegetable that pairs really well with potatoes is peas. You can use either fresh or frozen peas for this recipe. Peas add a nice green color to this curry.
- Chickpeas: Chickpeas or garbanzo beans are rich in protein and are widely used in vegan recipes. That adds a nice texture to the dishes and is versatile. Adding these to the curries makes it more wholesome and tasteful.
- Coconut milk: Coconut milk is an essential ingredient in every vegan curry. It is creamy, rich, and plant-based. Thus perfect for this curry’s texture and flavor.
- Water: Add water to adjust the consistency of this curry. For more flavor, I recommend you use vegetable stock instead of water.
- Cayenne pepper: Cayenne pepper adds heat to this curry. It is a perfect ingredient to make this curry spicy. You can also use red chili powder instead of cayenne for spiciness.
- Ground allspice: Use ground allspice or ground pimento for a more depth of flavor in this curry.
- Salt: Balance out the flavors by using salt. Add it as per your liking, and enjoy!
What is Jamaican Curry Powder?
I get my readers asking me a lot, ‘why is curry powder missing from my recipe?’
Curry powder is a blend of finely ground spices, such as turmeric, cumin, and coriander, used for making curry. If you check all my curry recipes, I include all these spices. This blend of spices differs from country to country and from brand to brand; it is most likely based on spices available in that country.
In Jamaica, we add pimento (allspice berries) to our blend. In India, they add cardamom, star anise, and mace.
Most people go for premade curry spice available in the market. It is undoubtedly convenient, but the problem is you can’t customize it according to your liking. Plus, sometimes different recipes ask for different spices, and thus, using premade curry powders seems a bit inconvenient. Honestly, such curry blends can spoil the recipe.
Naturally, the final dish will taste different depending on the curry blend used. To ensure that the outcome of my recipe is the same and tastes phenomenal, I like to make my own! So, instead of using curry powder, I prefer using individual ingredients which you’ll find in the recipe card below.
My potato curry recipe has the simplest blend that provides maximum flavor. However, if you are still set on adding curry powder to this recipe, you can easily substitute with about 2 tablespoons of your favorite store-bought curry powder blend.
You can also find Jamaican curry powders for this recipe. Here are some Jamaican curry powder brands you can try out, BETA PAC, Grace Curry Powder, and Blue Mountain Curry Powder. They offer good results.
How to Make This Vegan Potato Curry Recipe
This curry potato recipe is very easy to make. The process is pretty straightforward, and you can enjoy a nice curry in no time. Here is what you have to do to get a perfectly cooked, tasteful Jamaican spicy potato curry:
- First of all, start by heating coconut oil in a large saucepan or pot. Once the oil heats up, add chopped onion and sauté them for about 4 to 5 minutes or until they are tender.
- Now add garlic, grated ginger, and green onions. Sautee for a minute or two.
- Add the spices, i.e., turmeric, cumin, coriander, and fresh or dried thyme. Mix well and cook for 30 seconds or until the spices are fragrant. You can add a splash of water to prevent the spices from getting burnt.
- Add chopped tomatoes, followed by potatoes, carrots, and chickpeas. Mix well so that the spices coat the ingredients.
- Pour in coconut milk and water (preferably vegetable stock).
- Bring the mixture to a boil. Now reduce the heat and let the curry simmer for about 30 minutes or until the curry starts to thicken up.
- Add peas, cayenne pepper, and allspice, and season with salt. Mix well and serve immediately!
Here are a few tips that will help you adjust this delicious vegan curry according to your liking:
- If you want a mild curry on heat and spice, you can skip cayenne pepper and use paprika instead.
- You can replace cayenne pepper with a scotch bonnet or habanero pepper. Both these are spicy and just right for this curry.
- Add vegetable stock instead of coconut milk if you don’t want a creamy curry. Or you can use both vegetable stock (instead of water) and coconut curry.
- You can add more vegetables to this curry to make it more wholesome. Try adding broccoli, butternut squash, or bell peppers for more flavor and goodness.
- Mash some of the potatoes before serving the curry. This will make it thicker.
- You can make this potato curry in an instant pot as well. It will reduce the cooking time exponentially!
- Add white beans instead of chickpeas for more flavor and texture.
Substitutions and Variations
- Mushroom and Potato Curry: Add sliced mushrooms to the curry for an earthy flavor and extra texture. They pair wonderfully with the creamy coconut sauce.
- Spinach and Potato Curry: Boost the green goodness by adding fresh spinach leaves. Toss them into the curry during the final minutes of cooking for a vibrant and nutritious twist.
- Sweet Potato Curry: Replace regular potatoes with sweet potatoes. They add a hint of natural sweetness and a different texture, enhancing the overall taste.
- Peanut Potato Curry: Add a scoop of natural peanut butter to the curry sauce. This creates a rich and nutty undertone that complements the spices.
What to serve with Vegan Curry Potatoes
As much as I love to enjoy this yellow potato curry on its own, it goes well with a number of sides. Here are a few sides you should pair with this delicious curry:
- Salads: Enjoy this curry with a simple salad. It adds freshness to the table and also balances out the spiciness of the curry.
- Rice: Rice is an essential side dish with almost every curry. Serve this Jamaican curry with either plain white rice, brown rice, garlic rice, or my special Jamaican rice. The flavors pair really well.
- Quinoa: Quinoa is a very healthy side dish. It is loaded with nutrients and is gluten-free. Thus, a perfect choice to pair with this dish.
- Tortilla: Serve this Jamaican curry with gluten-free tortilla, flatbread, or naan. You can also enjoy it with bread.
Worrying about what to do with leftover potato curry? No problem! You can always store it for later use. Once it is cool enough, store it in an air-tight container and refrigerate. It will stay fresh for up to 3 days. Reheat the stovetop. You can add a splash of coconut milk to adjust its consistency.
Moreover, you can also freeze this curry. Freeze in a freezer-safe container for up to a month. Thaw and reheat on the stovetop and enjoy! This curry is a perfect choice for meal prep, and you can make it in advance and store it for later use. Plus, it goes well when you have to feed a large crowd.
Not at all! All these types of curries have only one thing in common, i.e., the word “curry. Indian Potato curry recipes taste different from Jamaican Curry recipes because of certain ingredients. We use it in our curries. For instance, we use thyme and Scotch bonnet pepper. Similarly, Thai curries have a special blend, i.e., green or red Thai curry paste. This paste is a special blend of different and unique ingredients indigenous to the lands.
Rather than buying store-bought curry blend, I include all the spices that are in Jamaican curry, such as turmeric, cumin, and coriander.
The level of spiciness can be adjusted to your liking. The recipe includes cayenne pepper for heat, but you can control the amount or omit it entirely for a milder curry.
Ground turmeric is the powdered form of dried turmeric root. While fresh turmeric has a slightly different flavor, it can be substituted for ground turmeric in most recipes.
More vegan curry recipes
Vegan curries are super delicious and healthy. Plus, they are vegan, so no argument there! Here is a list of my other vegan curry recipes that are just as good as this one: Served with Jamaican Rice And Peas or my Instant Pot version and it will be a hit and you can also serve one of my many curry recipes:
- Curry Cabbage
- Chickpea Curry
- Black Eyed Peas Curry
- Jackfruit Curry
- Zucchini and Peas Coconut Curry
- Instant Pot Jackfruit and Potato Curry
- Butternut Squash Coconut Curry
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- Energy: 204 kcal / 853 kJ
- Fat: 8 g
- Protein: 5 g
- Carbs: 30 g
- Preparation: 15 min
- Cooking: 30 min
- Ready in: 45 min
- For: 6 Servings
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 stalks Escallion or green onions, chopped
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme, or 2 sprigs
- 1 medium tomato, chopped
- 4 medium potatoes, peeled and chopped
- 1 medium carrot, diced
- 1 1/2 cups cooked chickpeas, or 1-15 ounce can
- 1-15 ounce can coconut milk
- 1 cup water
- 1/2 cup frozen green peas
- 1 teaspoon salt
- 1/2 teaspoon Cayenne pepper, or 1 whole Scotch pepper
- 1/4 teaspoon ground allspice/pimento, optional
- Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic, green onions and ginger stirring for 1 minute.
- Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water.
- Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes).
- Stir in peas, salt, pepper, and allspice. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.