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Jamaican Spicy Potato Curry (Vegan)

Michelle Blackwood
  • 45 minutes
  • Serves 6

INGREDIENTS

1 15 ounce can

1 1/2 cups cooked chickpeas or, cooked

2

sprigs 1 teaspoon dried thyme or, dried

1/4 tsp

Allspice/pimento optional, ground

1

Carrot, medium

1 tsp

Coriander, ground

2

stalks Escallion or green onions

4 cloves

Garlic

1 tsp

Ginger

1 tsp

Ginger, fresh

1/2 cup

Green peas, frozen

1

Onion, small

4

Potatoes, medium

1

Tomato, medium

1 15 ounce can

Coconut milk

1/2 tsp

Cayenne pepper or 1 whole scotch pepper

1 tsp

Salt

2 tsp

Turmeric, ground

1 tbsp

Coconut oil

1 1/2 tsp

Cumin, ground

1 cup

Water