Jamaican Spicy Potato Curry (Vegan)

Jamaican Spicy Potato Curry (Vegan)
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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. 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.

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Curry Potato, Chickpea, Carrot and Green Peas Curry in a white bowl

Making potato curry is one of the easiest ways to make a vegan curry version. I had to share this spicy vegan potato curry recipe with my readers, it is a staple in my home since becoming vegan 21 years ago.  I recently made it for a large event and it was finished in no time, 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). Jamaican curry goat recipe was served at most formal gatherings, 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 is 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, for instance, we might add pimento (allspice berries) to our blend in Jamaica while in India cardamom, star anise, mace are added.

Naturally, the final dish will taste different depending on the curry blend used. To ensure that the outcome of my recipe is 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 that we use in our curries, for instance, we use thyme and Scotch bonnet pepper.

How To Make Potato Curry

It is so easy to make potato curry recipe, you basically, saute onion, garlic, ginger, spices, thyme, cook until fragrant. Add tomato, potato, chickpea, carrots, coconut milk, water, pepper and salt and cook until creamy and thick.

How To Cook Potato Curry

Note: You can omit cayenne pepper if you don’t like the heat and your curry will still have tons of flavor without it.  Traditionally Scotch Bonnet pepper is used (which I grow and store in my freezer during the winter months) but obviously, most people won’t have it.

Served with Jamaican Rice And Peas or my Instant Pot version and it will be a hit. 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. Vegan Curry Chicken
  6. Zucchini and Peas Coconut Curry
  7. Instant Pot Jackfruit and Potato Curry
  8. Thai Coconut Curry Tofu
  9. Butternut Squash Coconut Curry
  10. Potato And Spinach Curry
  11. Bittermelon Coconut Curry

Jamaican Spicy Curry Potato

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Per 100g
Energy:
204 kcal / 853 kJ
Fat:
8 g
Protein:
5 g
Carbohydrate:
30 g

Ingredients

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

Instructions

  1. Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic 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.

Notes

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

 

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