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Jamaican Spicy Potato Curry

Special Fresh Food Box!

This Fresh Food Box is a partnership between the Yellow House and Health Promotion's Peer Health Educators. The recipe was chosen by the Queen's Black Academic Society in 2021 and ingredients were sourced from different retail locations in Kingston in efforts to support authentic brands and small business owners. Some ingredients were also purchased from Hospitality Services to reduce food packaging and increase sustainability of food programs on campus. To learn more about our partnerships and sustainability, email peerwell@queensu.ca


Recipe

This recipe is from https://healthiersteps.com/recipe/jamaican-spicy-potato-curry-vegan/


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 (Try buying Grace coconut milk next time you are at the store, it is a Jamaican-owned brand!)

  • 1 cup water

  • 1/2 cup frozen green peas (optional, not included in Fresh Food Box)

  • 1 teaspoon salt

  • 1/2 teaspoon Cayenne pepper, or 1 whole Scotch pepper (tip: the Scotch pepper is what differentiates Indian curry recipes from Jamaican curry!)

  • 1/4 teaspoon ground allspice/pimento, optional

Steps
  1. Heat oil in a large saucepan, add onion and sauté 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 a tortilla.

Notes:

1. You can add green peas and carrots 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.




Photo by Mareefe on Pexels.com


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