• 1 tablespoon of coconut oil
  • 1 teaspoon of grated ginger
  • 4 minced garlic cloves
  • 1 medium-sized onion finely chopped
  • 2 stalks of Scallion finely chopped
  • 2 teaspoons of turmeric powder
  • 1 teaspoon of coriander powder (freshly ground)
  • ½ teaspoon of cumin powder
  • 1 medium-sized tomato finely chopped
  • 2 sprigs of thyme
  • 1 large carrot (chopped)
  • ¼ cup of coconut milk
  • ½ cup of green peas (frozen)
  • 1 cup of water
  • 1 pinch of cayenne pepper
  • 1 teaspoon of kosher salt
  • ¼ teaspoon of allspice powder


  1. Take a large saucepan and add the coconut oil. Heat it for around 1 minute. Now add the diced onions and sauté until they turn soft and transparent. This should take around 4 minutes. Then add grated ginger, green onions, and minced garlic. Stir for 1 or 2 minutes. Once the ingredients are well heated, add the spices. This includes coriander, cumin, and turmeric powders. Also, add thyme and blend everything. Stir on medium flame until the mixture turns all fragrant.
  2. Next, you can add the vegetables. This includes the green peas, carrot, potato, and tomato pieces. Toss for a minute until all the spices blend with the vegetables. Now pour the coconut milk evenly and stir. Add a cup of water and turn the flame to medium. Close the saucepan with a lid and check after 2 to 3 minutes. Once the curry starts to boil lower the flame and close the lid. Allow the ingredients to cook for 30 minutes. This should cook all the vegetables and turn them soft and thicker. Stir with a spoon and mash few pieces of potato. This would add more volume to the curry.

  1. Now add allspice, pepper, and salt. Stir for a minute and cut the flame. Now you are done with your delicious Jamaican potato curry. Taste the curry and adjust the spices if you feel like. You can either serve it hot or wait for 30 minutes. This should blend all the flavors and make the curry more savory. You can enjoy this spicy potato preparation with rice, salad, or tortilla.


  • You can garnish the curry with chopped cilantro or mint leaves. This would add a fresh taste to this spicy dish.
  • To make the gravy more delicious you can add some crushed cashews. Roast 5 to 6 cashews and crush them in a spice grinder or blender. Add to the curry once the vegetables are well cooked. Cashews not only add flavor but also make the gravy thicker.
  • If you want to make the curry more sumptuous you can garnish with some fried onions. Take ¼ cup of onions and sauté them in 2 tablespoons of coconut oil. Stir them until the onions turn golden brown. Remove the onions with a skimmer spoon and place them on tissue papers. Once the excess oil has been soaked out scatter the onions on the curry.