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PREP 15 minutes
TOTAL 2 hours
Serves
US | METRIC

INGREDIENTS

  • 2 large onions finely diced
  • 3 cloves garlic crushed
  • 1 tbsp fresh ginger grated
  • 1 tbsp fresh thyme picked
  • 2 tbsps tomato puree
  • 1 tbsp jerk paste
  • 1 tbsp medium curry powder
  • 2 tbsps soy sauce
  • 400 g tin coconut milk
  • 400 ml vegetable stock
  • 1 kg potatoes peeled and cubed 1” pieces
  • 1 scotch bonnet chilli (optional)
  • 3 mixed colour peppers large dice
  • 1 tbsp brown sugar
  • 1 lime juiced
  • 6 spring onions sliced

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Caribbean Potato Curry

Caribbean Potato Curry

Bringing the sunshine flavours of the Caribbean into your kitchen with this delicious Potato curry. I love to serve this with a portion of rice and peas. If you want something to cool the heat then a side of coleslaw is great.

  1. Fry the onion in some oil over a low heat for 10-15 minutes then add the garlic, ginger and cook for a further 5 minutes, add in the thyme, puree, jerk paste, all-purpose seasoning and curry powder then cook for 2 minutes stirring frequently. Pour in the coconut milk, stock and soy then bring up to a simmer. Pop the potatoes and scotch bonnet into the pan then place a lid on and cook over a low heat for 1 hour. Remove the lid, add in the peppers then cook for a further 20 minutes with the lid off to allow the sauce to thicken. Before serving add the sugar and lime juice to taste. Garnish with some spring onion.
Caribbean Potato Curry

Caribbean Potato Curry

Bringing the sunshine flavours of the Caribbean into your kitchen with this delicious Potato curry. I love to serve this with a portion of rice and peas. If you want something to cool the heat then a side of coleslaw is great.

PREP 15 minutes
TOTAL 2 hours
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 2 large onions finely diced
  • 3 cloves garlic crushed
  • 1 tbsp fresh ginger grated
  • 1 tbsp fresh thyme picked
  • 2 tbsps tomato puree
  • 1 tbsp jerk paste
  • 1 tbsp medium curry powder
  • 2 tbsps soy sauce
  • 400 g tin coconut milk
  • 400 ml vegetable stock
  • 1 kg potatoes peeled and cubed 1” pieces
  • 1 scotch bonnet chilli (optional)
  • 3 mixed colour peppers large dice
  • 1 tbsp brown sugar
  • 1 lime juiced
  • 6 spring onions sliced
  1. Fry the onion in some oil over a low heat for 10-15 minutes then add the garlic, ginger and cook for a further 5 minutes, add in the thyme, puree, jerk paste, all-purpose seasoning and curry powder then cook for 2 minutes stirring frequently. Pour in the coconut milk, stock and soy then bring up to a simmer. Pop the potatoes and scotch bonnet into the pan then place a lid on and cook over a low heat for 1 hour. Remove the lid, add in the peppers then cook for a further 20 minutes with the lid off to allow the sauce to thicken. Before serving add the sugar and lime juice to taste. Garnish with some spring onion.

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