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.

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.

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. 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.

How To Cook Jamaican Spicy Potato Curry (Vegan)

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 Potato Curry (Vegan) in a bowl

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Categories

Course:
Cuisine:

Nutrition

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

Cooking Time

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

Ingredients

Instructions

  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.

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

 

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.

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71 Comments
  1. lily
    June 23, 2019

    Is this freezer friendly?

  2. Sarah
    May 23, 2019

    I love that this is made from scratch so I can learn about the spices. This
    tastes delicious, will definitely be making this again.

    • Michelle Blackwood
      May 23, 2019

      I’m happy you enjoyed it Sarah and that you found the recipe informative. Thank you for sharing your feedback.

  3. Sam
    April 11, 2019

    Amazing recipe! I love this so much and can’t wait to make again soon! Thank you so much for sharing!

    • Michelle Blackwood
      April 11, 2019

      Sam, I’m very happy you enjoyed it. Thank you very much for your feedback. I really appreciate it.

  4. Miriam
    April 8, 2019

    I used sweet potato, cauliflower, and carrots. It was delicious. I love the flavors of this curry and I will definitely make it again.

    • Michelle Blackwood
      April 8, 2019

      Miriam, I’m so happy you enjoyed it. Thank you very much for your feedback and I love your adjustments.

  5. Anna
    March 29, 2019

    It is really tasty! I will make it again.

  6. Debbie Forber
    March 22, 2019

    Hi, can you freeze this? I. Having a Jamaican themed 10th wedding anniversary bash as we got married in Jamaica and would like to make this in advance if possible.
    Can’t wait to try it!!!
    Many thanks

    • Michelle Blackwood
      March 22, 2019

      Debbie congratulations. Yes, you can freeze it just make sure you use a waxy potato like red skin potato, it will hold up better than the starchy variety like Idaho and Russet which tend to go mushy. You can always, quickly boil some diced potatoes to add to the reheated curry potato to give the feel of freshly cooked curry, might need to add extra salt if you decide to do this.

  7. Jenna
    March 14, 2019

    I know this is not a recent recipe but I just finished making this for the first time and had to come back to say how much we enjoyed it! We’re newly vegan (from vegetarian) and I had been CRAVING some classic jamaican curry – we paired it with IP rice & peas and it was a huge hit. I only had about half the cumin the recipe calls for and used powdered coconut milk. Mashed some of the potatoes to thicken it up before adding about 1/3 can of sweet peas.. LOVE LOVE LOVE!

    • Michelle Blackwood
      March 15, 2019

      Jenna I’m so happy you took the time to share with us your feedback. I’m so happy you enjoyed both recipes and welcome to the Vegan lifestyle. I love your adjustments.

  8. Zakk
    March 3, 2019

    At which point do you add the scotch bonnet? Should it be sauteed or stewed?

    • Michelle Blackwood
      March 3, 2019

      Zakk great question, if you only want it to add flavor, then it will be the last ingredient added and you would leave it whole. If you want to add heat/spiciness then you would chop the Scotch bonnet pepper and add it with the onions, garlic etc. Make sure you discard the seeds and wash your hands after to avoid contact with your eyes.

  9. Valrie
    February 20, 2019

    Great recipe, easy to make, thx for sharing

    • Michelle Blackwood
      February 20, 2019

      You are welcome Valrie, thank you for sharing your feedback.

  10. Jennifer
    February 2, 2019

    I made this tonight and it’s amazing!! I will definitely make it again.

    • Michelle Blackwood
      February 2, 2019

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

  11. Iva
    January 17, 2019

    I made it!! Delicious????????

    • Michelle Blackwood
      January 17, 2019

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

  12. Kimberly
    November 28, 2018

    Michelle,
    I love this recipe. It is a go to when comfort food is needed.

    • Michelle Blackwood
      November 28, 2018

      Kimberly thank you for your feedback, I’m so happy you enjoy it.

  13. Coreen
    November 28, 2018

    Flavourful and delicious! Any recipe with turmeric/curry powder and chickpeas count me in. Turned out fine without the cumin.

  14. Kelly
    November 4, 2018

    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. :)

    • Michelle Blackwood
      November 4, 2018

      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.

  15. Yvonne
    November 4, 2018

    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 :)

    • Michelle Blackwood
      November 4, 2018

      Yvonne, I’m so happy you enjoyed it and I love your variation sounds yummy and hearty.

  16. Theresa
    November 1, 2018

    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?

    • Michelle Blackwood
      November 1, 2018

      Theresa absolutely precooked beans will work.

  17. Sara
    October 20, 2018

    Hello,I tried the recipe and it came out wonderful….The taste is amazing…

    • Michelle Blackwood
      October 21, 2018

      Thank you Sarah, I am so happy you enjoyed it.

  18. Pattie
    October 13, 2018

    This recipe is AMAZING! It’s so simple to make, delicious ,and hearty. Thank you! This is definitely going on my regular dinner menu.

    • Michelle Blackwood
      October 13, 2018

      That’s great to know Pattie, I’m so happy you enjoyed it.

  19. Mia
    October 7, 2018

    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.

    • Michelle Blackwood
      October 7, 2018

      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.

  20. Cadenza Lloyd
    September 29, 2018

    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.

    • Michelle Blackwood
      September 30, 2018

      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.

  21. patricia carrasco
    September 18, 2018

    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

    • Michelle Blackwood
      September 19, 2018

      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!

  22. Shannon Newby
    August 19, 2018

    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!

    • Michelle Blackwood
      August 19, 2018

      Shannon you are so welcome, I’m so happy you enjoy it. I appreciate your kind words.

  23. Sylvia
    August 6, 2018

    Nice recipe, but you never said what to do with the green onion. I assume you use it as a garnish?

    • Michelle Blackwood
      August 6, 2018

      Sylvia, thank you very much. I have edited the recipe to include it.

  24. Gerry
    July 17, 2018

    This recipie is wonderful! Simple, unfussy and ready within the hour. My family loved it. Thanks!!

    • Michelle Blackwood
      July 17, 2018

      Thank you Gerry, appreciate your feedback.

  25. Anya
    June 27, 2018

    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?

    • Michelle Blackwood
      June 27, 2018

      Thank you Anya, yes it is only supposed to be listed once. I will edit it now

  26. Holly
    June 24, 2018

    We made this last night and it was beautiful! And its even better today as leftovers for lunch! Thanks for a great recipe!

    • Michelle Blackwood
      June 24, 2018

      Holly, I’m so happy you loved it. Leftovers are so delicious. Thank you for your feedback.

  27. Hannah Blackhall
    June 24, 2018

    Made this last night and it was so yummy! Thanks for the recipe!

    • Michelle Blackwood
      June 24, 2018

      You are welcome Hannah, so happy you enjoyed it.

  28. Dana
    June 3, 2018

    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.

    • Michelle Blackwood
      June 3, 2018

      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.

  29. Bindy
    May 29, 2018

    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!??

    • Michelle Blackwood
      May 29, 2018

      Bindy, you are welcome. I am so happy you loved it, I hope you enjoy the burgers.

  30. Desiree
    May 26, 2018

    I make this recipe all the time and it is loved by all.