I had to share this spicy vegan potato curry recipe because I recently made it for a large crowd 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!
This curry is creamy and delicious, it’s very hearty with potatoes, carrots, chickpeas and green peas. This recipe is suitable for large crowds, it’s easy to make and great for even the strictest meat eater.
Note: You can omit cayenne pepper if you don’t like the heat which tastes delicious 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 and habanero doesn’t taste the same.
NOTE TO ALL JAMAICANS WHO QUESTION MY RECIPE -unless the person can purchase Jamaican curry powder then I’m not going to recommend it. No two curry brands taste the same, even the Jamaican curry powders taste way different from each other. The recipe won’t taste the same if I just say curry powder. So I break down my curry (which is a blend of spices that has turmeric as the base, hence its yellow color). I was taught how to make curry powder by a Jamaican Indian at a young age. When I’m making a curry dish, I don’t use curry powder all the time, I use the ingredients that makes curry powder. Hence the average person will question my ingredients because curry powder was not listed, but what is listed is the ingredients that make a curry. I know how I want my curry to taste and I know what I’m doing. I stand behind my brand and I won’t release a recipe if I cannot guarantee it will taste great. When you cook vegan, you can’t expect to just remove meat and expect the dish to taste like the original, you have to know how to use certain ingredients to mimic the taste of the original flavor. I have been cooking and doing cooking schools ever since I became vegan 21 years ago.
I cater to an international audience, so I’m not going to tell them to use Jamaican curry powder, I mostly make my own blend which I even sold for years (at Farmers Markets and Stores in Virginia). The fact remains, I’m Jamaican and this is my interpretation which anyone can reproduce and it tastes amazing!
Check out my other delicious curry recipes!
- 1 tablespoon coconut oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons turmeric
- 1 ½ teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon thyme leaves
- 1 tomato, chopped
- 4 white potato, chopped
- 1 carrot, diced
- 1 ½ cups cooked or 1-15 ounce can of chickpeas
- 1-15 ounce can/ 400ml coconut milk
- 1 cup water
- ½ cup frozen green peas
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper ( recommended for spicy flavor)
Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic 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 and pepper. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.
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