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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. 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.
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.
Making potato curry is one of the easiest ways to make a vegan curry recipe. 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 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.
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:
- Curry Cabbage
- Chickpea Curry
- Black Eyed Peas Curry
- Jackfruit Curry
- Vegan Curry Chicken
- Zucchini and Peas Coconut Curry
- Instant Pot Jackfruit and Potato Curry
- Thai Coconut Curry Tofu
- Butternut Squash Coconut Curry
- Potato And Spinach Curry
- Bittermelon Coconut Curry
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- Energy:
- 204 kcal / 853 kJ
- Fat:
- 8 g
- Protein:
- 5 g
- Carbohydrate:
- 30 g
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
- Preparation:
- 15 min
- Cooking:
- 30 min
- Ready in:
- 45 min
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.
Followed the recipe exactly as written and it turned out absolutely delicious. Would definitely make again. Next time, I hope to find scotch bonnet peppers to make it even more authentic! Thanks for the fantastic recipe. :)
Kelly I’m so happy it turned out well for you and you enjoyed it. Yes Scotch bonnet gives a unique flavor. Thank you for your feedback.
A flavoursome and colourful dish! I replaced white potato for sweet potato and added plantain and pumpkin which harmonised beautifully. Thanks Michelle for a fab recipe :)
Yvonne, I’m so happy you enjoyed it and I love your variation sounds yummy and hearty.
I am trying this recipe today and was wondering if you can substitute another bean for the chick peas. Maybe pigpen peas or kidney beans?
Theresa absolutely precooked beans will work.
Hello,I tried the recipe and it came out wonderful….The taste is amazing…
Thank you Sarah, I am so happy you enjoyed it.
This recipe is AMAZING! It’s so simple to make, delicious ,and hearty. Thank you! This is definitely going on my regular dinner menu.
That’s great to know Pattie, I’m so happy you enjoyed it.
So I just made this on a rainy Vancouver day…. I miss my mother country…..the recipe didn’t say when to add the coconut oil and cayenne…added fresh Icelandic cod. Seasoned it to my liking with lots of heat. So much leftover. Would make this again.
Hello Mia, so happy you enjoyed it. The first line did state to heat oil in the saucepan. Line 4 says, stir in peas, salt, pepper. The reason why I didn’t say the type of pepper is because I mentioned cayenne or Scotch bonnet. Use whichever is available in your location.
Absolutely lovely and so easy. I love the combination of peas and carrots at any opportunity so I left them in and I didn’t add the green onions until late in the cooking process (I must admit that it was because I forgot them!) and it added a lovely freshness to the whole flavour.
Cadenza, that’s awesome thank you. I appreciate your lovely feedback, so happy you loved it and adding the green onions at the end is perfect.
wow it was so good, i usually make the indian curry version but i think this jamaican version is yummier! i added half the water though and added mango and cashews. thanks ill add this to my recipe book
Patricia this is so great, I loved how you enjoyed a Jamaican version and how you made the recipe your own with the mango and cashews. Way to go!
I’m a new vegetarian. I miss comfort foods like chicken and dumplings. This dish is so good, I could care less about chicken and dumplings! Loaded with flavor and creamy goodness ❤ thanks for sharing!
Shannon you are so welcome, I’m so happy you enjoy it. I appreciate your kind words.
Nice recipe, but you never said what to do with the green onion. I assume you use it as a garnish?
Sylvia, thank you very much. I have edited the recipe to include it.
This recipie is wonderful! Simple, unfussy and ready within the hour. My family loved it. Thanks!!
Thank you Gerry, appreciate your feedback.
This looks yummy. Just one question…grated ginger is listed twice in the ingredient list. I assume that it’s just supposed to be 1 teaspoon total?
Thank you Anya, yes it is only supposed to be listed once. I will edit it now
We made this last night and it was beautiful! And its even better today as leftovers for lunch! Thanks for a great recipe!
Holly, I’m so happy you loved it. Leftovers are so delicious. Thank you for your feedback.
Made this last night and it was so yummy! Thanks for the recipe!
You are welcome Hannah, so happy you enjoyed it.
Delicious
I used vegetarian chicken broth instead of coconut milk cause I don’t remember my Mama using it in her curry chicken and definitely not in the curry goat only the rice and peas.
It’s wonderful to have a vegetarian version of what I grew up on.
I need to find some other vegetarian Jamaican recipes.
Yes, a vegetarian chicken broth is fine, it is also one ingredient that we don’t traditionally use in curry in Jamaica. As a vegan, I had to think of innovative ways to make vegan dishes taste phenomenal and coconut milk works amazingly in my stews, curries, and soups. Afterall, most of our grandparents didn’t cook vegan dishes, the local Rastafarians use coconut milk in their dishes and coconut is all over the island.
Made this gorgeous curry this evening and had it with brown rice and quinoa and salad. thank you so much it was fantastic – looking forward to your black bean and quinoa burgers next!👍🏽
Bindy, you are welcome. I am so happy you loved it, I hope you enjoy the burgers.
I make this recipe all the time and it is loved by all.