Jamaican Curry with Potatoes and Spinach

Jamaican Curry with Potatoes and Spinach

This recipe has been on a long list of “we need to try something like this” for quite some time, and we finally tried it.  It was awesome! I am not usually one for spicy dishes, you know, when it calls for a habanero I am usually running the other way, but I trusted John on this one, and he was right.  It provided just enough spice.  The blend of the Jamaican Curry Powder with the potatoes was a perfect combination served over the Jasmine rice we cooked.  As usual, this was another win for my VegInspired chef!  

Jamaican Curry with Potatoes and Spinach

Seriously tasty curry dish

Course: Main Course
Ingredients
  • 1 large onion diced
  • 1 red bell pepper diced
  • 3 scallions sliced thin
  • 1 habanero chile seeds and membrane removed and minced
  • 2 tablespoon Jamaican curry powder see below
  • 4 garlic cloves minced
  • 1/2 teaspoon thyme
  • 1 14 oz can light coconut milk
  • 1 cup water
  • 2 pound gold potatoes cut into about 3/4 inch cubes
  • Half of 16 oz bag frozen spinach
  • Salt & pepper
Instructions
  1. Sauté onions, pepper, and scallions in a Dutch oven over medium heat until starting to brown.
  2. Add garlic, habanero, curry, and thyme. Sauté until fragrant, about 30 seconds.
  3. Stir in coconut milk, water, potatoes, and 1 tsp salt. Bring to a simmer, and simmer 20-30 minutes until potatoes are soft. Stir in spinach and simmer until the spinach is cooked, about 5 minutes.
  4. Salt and pepper to taste. Serve with rice.

Jamaican Curry Powder

The curry powder you often see sold here in America derives from the British in their attempt to imitate the many masalas or spice mixtures they had after annexing India in the late 1800s.  Jamaican curry originates from indentured workers from east India in Jamaica during British rule.  The recipe below for Jamaican curry powder includes allspice and omits spices typically used in curry powder. Curry powder can be used in a pinch. 

Jamaican Curry Powder

  • 4 tsp coriander 
  • 2 tsp cumin
  • 2 tsp mustard seeds
  • 2 tsp anise seeds or fennel seeds
  • 1 tsp allspice 
  • 1 tsp fenugreek 
  • 5 tsp ground turmeric 
  1. Either use all ground spices and blend or even better toast whole seeds (except turmeric), grind in a spice grinder and blend with ground turmeric. 

We hope this dish makes it to your dining room table soon!!! Let us know what you think in the comments and #veginspiredfoodie on Instagram! 

Live VegInspired! 

XO, 

Kathy & John

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

One thought on “Jamaican Curry with Potatoes and Spinach”