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.
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.
- 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
Pro Tips For Jamaican Spicy Potato Curry (Vegan)
- Omit cayenne pepper for a milder curry.
- 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:
- 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
If you make this Jamaican Spicy Potato Curry (Vegan) recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
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Nutrition
- 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
Ingredients
- 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
Instructions
- 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.
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.
Wow, this recipe was awesome!
Thank you Crystal, I’m so happy you enjoyed it.
Delicious! Perfect blend of healthy & comfort for this time of staying at home. Thank you this wonderful recipe.
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
I made this today and had it with roti. Delicious!!!
Oh nice, I bet it tasted delicious. Thank you for sharing your feedback.
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.
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.
That’s so cool, thank you for sharing your feedback MK, I’m so happy that you and your loved ones enjoyed it.
Delicious Michelle, thanks for posting this recipe.
Gone straight into the favourites folder!
Simon
I thank you for this healthy recipe. I will make this delicious dish tonight!
You are welcome Nzingha, I hope you enjoy!
Wow! Tasty and beautiful! Thank you so much for sharing your recipe!
Jeena, I’m so happy you enjoyed it. Thank you for sharing your feedback.
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.
Dee, I’m so happy everyone enjoyed it and I love your adjustments. Thank you for sharing your feedback.
Really easy to make and with pretty store cupboard ingredient for me! Smelt and tasted amazing! Thank you for sharing the recipe.
That’s wonderful, thank you. I’m happy you enjoyed it and thank you for sharing your feedback.
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?
Thanks!
Leanne
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.
I’m happy that it turned out with your adjustments, I appreciate your feedback.
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.
Thank you Ginal for your feedback, I’m happy you enjoyed it. Hope you enjoy my other recipes.
What an excellent curry, one of the best I’ve ever had, thankyou so much!!
Thank you Della, I’m so happy you enjoyed it. Thank you for leaving your feedback.
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)
Proshai, I’m so happy you and your family enjoyed it, thank you for sharing your feedback.
I made this recipe and it turned out awesome. Thank you for this simple to cook grand in taste recipe.
Tulikaa, I love your feedback, I’m happy you enjoyed it. Thank you.