Jamaican Spicy Potato Curry (Vegan)

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Jamaican Spicy Potato Curry (Vegan)

This Jamaican Spicy Potato Curry (Vegan) version is full of flavors! Chunky potatoes are cooked in aromatic spices along with chickpeas, carrots and green peas.

This potato curry is made from scratch from simple curry spice blend found in your kitchen pantry,

Vegan Potato Curry recipe is healthy, hearty and delicious, this recipe is suitable for large crowds, it’s easy to make and loved by even the strictest meat eater.

Jamaican Spicy Potato Curry (Vegan), Chickpea, Carrot and Green Peas Curry in a white bowl

Making potato curry is one of the easiest ways to make a vegan curry recipe, it is 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.

I love curries and growing up in Jamaica, we ate curries a whole lot (curry chicken, curry goat were popular then and now).

Most formal gatherings serve Jamaican curry goat. Fast forward years later,  preparing Jamaican style curry is second nature for me.

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 differ from country to country and from brand to brand, it is most likely based on spices that are available in that country. 

In Jamaica, we add pimento (allspice berries) to our blend. In India, they add cardamom, star anise, mace. 

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 taste phenomenal.

I mentioned the curry ingredients and amounts individually. Honestly, there are some curry blends that can spoil the recipe.

My potato curry recipe has the simplest blend that provides maximum flavor. However, you can easily substitute with about 2 tablespoons of your favorite store-bought curry powder blend.

Here are some Jamaican curry powder brands you can try out,BETAPAC, Grace and Blue Mountain.

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.

How To Make Jamaican Spicy Potato Curry (Vegan)?

Jamaican Spicy Potato Curry (Vegan) is so easy to make. 

  1. You basically, saute onion, garlic, ginger, spices, thyme, cook until fragrant.
  2. Add tomato, potato, chickpea, carrots, coconut milk, water, pepper, and salt and cook until creamy and thick

How To Cook Jamaican Spicy Potato Curry (Vegan)

Pro Tips For Jamaican Spicy Potato Curry (Vegan)

  1. Omit cayenne pepper for a milder curry. 
  2. Habanero pepper is a great substitute for Scotch Bonnet pepper.

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:

  1. Curry Cabbage
  2. Chickpea Curry
  3. Black Eyed Peas Curry
  4. Jackfruit Curry
  5. Zucchini and Peas Coconut Curry
  6. Instant Pot Jackfruit and Potato Curry
  7. Butternut Squash Coconut Curry

Jamaican Spicy Potato Curry (Vegan) in a bowl

If you make this Jamaican Spicy Potato Curry (Vegan) recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

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(Per portion)
  • Energy: 204 kcal / 853 kJ
  • Fat: 8 g
  • Protein: 5 g
  • Carbs: 30 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 30 min
  • Ready in: 45 min
  • For:
  • 6 Servings



  1. 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.
  2. Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water.
  3. Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes).
  4. Stir in peas, salt, pepper, and allspice. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.


1. Green peas and carrots were added for color, you can totally leave them out or substitute veggies of your choice.

2. Coconut milk was included for a creamy Island flavor, you can substitute with vegetable broth.

Jamaican Spicy Curry Potato


Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

    December 18, 2020

    I made this for my family tonite. I made a few tiny adjustments for quantity and it was very well received. Thank You Ron sharing this recipe.

  2. Kendra
    October 24, 2020

    My Mom (who’s Bahamian haha) and I love love love this recipe!! We’re not vegans/vegetarians, but we like to sub in meat-free meals every once in a while. I was kinda nervous cooking this the first time because it was my first curry and I didn’t wanna disappoint my Mom, but she absolutely loved it!! She has requested this several times already and it’s super easy to make!! Thank you, Michelle!!!

    • Michelle Blackwood, RN
      October 25, 2020

      Kendra, aww I love Nassau. I’m happy you and your mom enjoyed it. Thank you so much for sharing your feedback.

  3. Davine
    September 8, 2020

    I can’t wait to try this! It’s my first time using scotch bonnet pepper, please can you advise whether I need to chop this up and de-seed? Or do I add it whole and remove it? Thank you

  4. crystal meade
    April 21, 2020

    Wow, this recipe was awesome!

  5. Heidi
    April 12, 2020

    Delicious! Perfect blend of healthy & comfort for this time of staying at home. Thank you this wonderful recipe.

  6. Bonita
    April 9, 2020

    This was SOOOO GOOOD and very easy to make… I like the fact that the ingredients were all staple items and didn’t have to run to the store to purchase… the whole family enjoyed and I will be making this again

  7. Elise Roper
    March 27, 2020

    I made this today and had it with roti. Delicious!!!

    • Michelle Blackwood, RN
      March 27, 2020

      Oh nice, I bet it tasted delicious. Thank you for sharing your feedback.

      • Joshua Quiroz
        May 8, 2020

        Awesome recipe, I am a pepper head so I add more habanero and I’m not a full vegan so sometimes I add a little browned cubed pork loin, but this dish is fantastic I have added it to my regular meal plans.

  8. MK
    March 26, 2020

    Thank u!! This was fantastic! I improvised and made it in the instant pot for 6mins and 10min natural release. Was so rich and delicious! We don’t really eat meat anymore so this was just perfect and reminded me of curry chicken. Whole family enjoyed.

    • Michelle Blackwood, RN
      March 26, 2020

      That’s so cool, thank you for sharing your feedback MK, I’m so happy that you and your loved ones enjoyed it.

  9. Simon Nightingale
    February 19, 2020

    Delicious Michelle, thanks for posting this recipe.
    Gone straight into the favourites folder!

  10. Nzingha Masani-Manuel
    February 11, 2020

    I thank you for this healthy recipe. I will make this delicious dish tonight!

  11. Jeena
    December 29, 2019

    Wow! Tasty and beautiful! Thank you so much for sharing your recipe!

    • Michelle Blackwood, RN
      December 29, 2019

      Jeena, I’m so happy you enjoyed it. Thank you for sharing your feedback.

      • Dee
        March 19, 2020

        Absolutely brilliant. Everyone that tasted it loved it. I used sweet potatoes instead and added butter beans as these were at hand and added the frozen veg that you suggested.

  12. KtBe17
    December 8, 2019

    Really easy to make and with pretty store cupboard ingredient for me! Smelt and tasted amazing! Thank you for sharing the recipe.

  13. Leanne Faulkner
    November 14, 2019

    Lovely recipe!
    Could you add more all spice?
    Also I added cayenne instead of scotch bonnet. where in the recipe do you add this to the curry?
    Also do you cook the peas for a time before taking off the heat?


  14. Da Blond Dude
    October 20, 2019

    Forgot to get frozen peas (improvised with other greens – also using up a leftover just about to expire; yay!) and then forgot to add ginger but it turned out alright for my first time making this.

  15. GinaL
    August 25, 2019

    I have tried many recipes similar to this one before but this one is the best! I’m definitely going to be trying some of your other dishes as well.

    • Michelle Blackwood
      August 25, 2019

      Thank you Ginal for your feedback, I’m happy you enjoyed it. Hope you enjoy my other recipes.

  16. Della Davies
    August 21, 2019

    What an excellent curry, one of the best I’ve ever had, thankyou so much!!

  17. Porshai
    July 22, 2019

    Michell, I made your yummy Jamaican curry dish tonight!!! Everyone in my house had seconds. Thank you for sharing such a delectable flavorful recipe!! Keep ’em coming :o)

    • Michelle Blackwood
      July 22, 2019

      Proshai, I’m so happy you and your family enjoyed it, thank you for sharing your feedback.

  18. Tulikaa Chaudhary
    July 11, 2019

    I made this recipe and it turned out awesome. Thank you for this simple to cook grand in taste recipe.