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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

Click here to pre-order my new book

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.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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
rate
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.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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