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20Ingredients
60Minutes
380Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. coconut oil
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 tsp. ginger (grated)
- 2 stalks green onions (or Escallion, chopped)
- 1 tsp. fresh ginger (grated)
- 2 tsp. ground turmeric
- 1 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. dried thyme (or 2 sprigs)
- 1 medium tomato (chopped)
- 4 medium potatoes (peeled and chopped)
- 1 medium carrot (diced)
- 1 1/2 cups chickpeas (cooked, or 1-15 ounce can)
- 15 oz. coconut milk
- 1 cup water
- 1/2 cup frozen green peas
- 1 tsp. salt
- 1/2 tsp. cayenne pepper (or 1 whole Scotch pepper)
- 1/4 tsp. ground allspice (/pimento, optional)
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Directions
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol |
Sodium590mg25% |
Potassium1040mg30% |
Protein8g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber8g32% |
Sugars5g |
Vitamin A45% |
Vitamin C70% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(26)
Kendra a year ago
This was such a delicious dish! Very hearty, flavorfu and filling. I just recently started cooking with coconut milk and I’m loving it. I never knew the difference dynamic adding in coconut milk can bring to a dish. I eat it as is. Definitely in my top 10!
Sandlund 3 years ago
Super yummy! I used 3 potato’s instead of 4, and added corn instead of carrot. Also added some garam mandala and really made the dish something special.
Ruth Earle 5 years ago
Absolutely delicious. This is curry made from scratch, no curry powder in sight, just good old fashioned spices used for curry. This means you can adjust the taste to your liking. The only thing I changed was to add mixed veg instead of just peas. This recipe is going to be on heavy rotation.
Tammy S. 5 years ago
it was wonderful! easy..tastey. I'm a little confused by name of the dish as it had no curry spice in it? None the less it was really good with rice. i will make it again.
Eliza Fenech Khan 5 years ago
I've done this recipe a few times... the texture and taste are always excellent - the potatoes make it very creamy. This time I tried using two regular potatoes and two sweet potatoes instead of four regular potatoes... it also worked.
Wes 6 years ago
this was very good, I really enjoyed making a curry from scratch and being able to put as much spices in it. I also thickened the sauce up with some cornstarch & flour to make it a nice stew consistency and ate it over jasmine rice. delicious !
Earl Of Penylan 6 years ago
Nice but not overwhelmingly interesting. Having never had a Jamaican curry before I didn’t know what to expect but was hoping for something a little more special.
amber 6 years ago
great! love the flavor and it just gets better the following day or two. also added sweet potato the second time round as didn't have enough potatoes. worked out brilliantly! yum and yum!
Kelly Hockaday 6 years ago
This was easy and delicious! I put in more pepper than called for as other reviewers had suggested. Loved it!
Ange 6 years ago
Absolutely Delicious. I used sweet potatoes and added brocolli and beans and served with brown basmati rice. Will definitely make this again.
Isabelle T. 6 years ago
Absolutely amazing! I made some rice to go with it and my husband was thrilled. A definate redo