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Whether you’re chowing down in the summer time or attempting to warm up during the cold months, this Jamaican style lentil potato curry is sure to get the job done.
Now, you may be wondering what exactly makes this curry Jamaican and not Indian or Southeast Asian. India has a major influence on many Caribbean countries such as Trinidad, Grenada, and of course Jamaica. Growing up as a child, I used to think curry was strictly reserved for Jamaicans. At least until I realised the spice was imported to the Caribbean region from India.
The main difference between an Indian curry and a Jamaican (or Caribbean) curry is the spices and style of cooking. Most Jamaican curries have different spices than other brands. I solely cook with Jamaican curries because the outcome is represented in the taste. There are tons of brands to choose from but the one I swear by is Blue Mountain country. I also enjoy Betapec Curry Powder when I’m not able to get my hands on Blue Mountain Country.
Surprisingly, most Indian curries are not actually made with curry powders like Caribbean dishes are. I’ve found that Indian curries focus more on other spices and additives to combine whereas Jamaican curry powder is the star of the show. Regardless of the difference, both versions are absolutely delicious.
The recipe makes quite a large portion making it a great option for meal prep during the week. The entree pairs well with rice, naan, Caribbean roti, boiled green bananas, or just about any starch or grain you can think of.
What you’ll need
- Lentils– I used green but of course red can work as well
- Potatoes- Any kind will do. For this specific recipe I used 2 medium sized red potatoes but it should work well with others of the same size
- Fresh Thyme– Adds a deep flavour to the dish
- Roma Tomatoes- Any tomatoes will work fine
- Ginger- Grated. This added a beautiful taste but powder could work as well.
- Key Lime- For squeezing in at the end and flavour balance
- Coconut Milk- I cracked open a coconut and made fresh milk but canned works just as good
- Scotch Bonnet Pepper- Do not cut or burst this! I keep it whole so its not too spicy. Adds a depth of flavour
- Sweet Peppers- For that sweet and juicy goodness!
How to make Jamaican style Lentil Potato Curry
1. Chop all the fresh produce (except for the scotch bonnet, leave whole) and allow to sautéed in hot oil for at least 5 minutes.
2. Add in the green lentils and diced potatoes.
3. Pour in water and allow to simmer/cook for 20 minutes.
4. Add in the coconut milk once most of the water has evaporated and the lentils/potatoes have almost cooked. Simmer for another 15 minutes.
5. Turn off heat, add the fresh spinach and squeeze in lime juice.
Serve over any choice of grain and enjoy an authentic flavour Caribbean meal!
Cooking Tips- Jamaican Lentil Potato Curry
Although this can cook relatively quickly, allow the lentils and potatoes to properly simmer, especially when adding the coconut milk. I’ve found when savoury meals cook down for a good enough time in coconut milk the flavour is highlighted immensely.
I grated my ginger instead of leaving it whole to avoid the unpleasant feeling of biting into a ginger that was mistaken for a potato.
Never cut or burst scotch the bonnet pepper. This is a spicy pepper known to add lots of heat to Caribbean dishes.
Chop the potatoes very finely. Everyone has their own style of cooking and food preparation. For me, this style of curry works best when the potatoes are very fine.
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Check out these other Jamaican vegan dinner recipes you’ll love
Jamaican Style Curry Chickpeas
Jerk Lentils
Coconut Curry Quinoa
