This Jamaican Spicy Potato Curry (Vegan) version is full of flavors! Chunky potatoes are cooked in spices along with chickpeas, carrots, and green peas.
This potato curry is made from scratch from a 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 differs 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 tastes 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
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Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisine: Jamaican
Nutrition
(Per portion)- Energy: 204 kcal / 853 kJ
- Fat: 8 g
- Protein: 5 g
- Carbs: 30 g
Cook Time
- Preparation: 15 min
- Cooking: 30 min
- Ready in: 45 min
- For: 6 Servings
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.
Easy and tasty recipe.
This was absolutely delightful to my taste buds! It was almost too pretty to eat. Thank you for sharing your delicious recipes. I will be making this again.
Brenda, I’m so happy you enjoyed it. Thank you for leaving a feedback