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A medley of vegetables in the slow cooker.
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Caribbean Curry Potato Recipe (Potato Curry)(Slow Cooker)

Learn how to make this Caribbean inspired curried potato using your slow cooker. This recipe delicious, hearty, packed with a medley of healthy vegetables along with red kidney beans for an extra boost of vegan friendly protein.
Course Main Entree
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 people
Calories 348kcal
Author Charla

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 scallion chopped
  • 4 garlic cloves minced
  • 1 tablespoon ginger minced
  • 2 tablespoon curry powder
  • 1 cinnamon stick
  • ½ teaspoon all spice (ground pimento)
  • 1 teaspoon black pepper
  • 1 teaspoon pink salt
  • 5 sprigs of thyme
  • 2 bell peppers chopped
  • 2 bay leaves
  • 1 cho cho peeled and chopped, or use 1 zucchini
  • 1 can of kidney beans (400g) drained
  • 1 large sized sweet potato chopped and peeled (or 2 medium)
  • Juice of a lime
  • 1 14oz coconut milk (400ml)
  • ⅓ cup water (80ml)
  • additional pink salt and black pepper to taste

Instructions

  • Add olive oil to a large frying pan or skillet on medium heat.
  • Proceed to saute the onion, garlic, scallion and ginger until soft and translucent.
  • Then add the curry, cinnamon stick, all spice, black pepper and pink salt then stir until fragrant.
  • Add the thyme and bell peppers and cook until they begin to turn soft.
  • Transfer everything into the slow cooker.
  • Add the bay leaves, cho cho, kidney beans, sweet potato, coconut milk, water and juice of a lime then stir.
  • Switch on the slow cooker, select HIGH and cook for 4 hours with the lid on.
  • Once cooked, do a taste test and add additional pink salt and black pepper, if needed.
  • Discard the thyme stems, cinnamon stick, bay leaves and serve.

Video

Notes

  • This is the recipe that you will need if you plan on using my Jamaican Curry Powder.
  • If you cannot find cho cho/christophine/chayote then simply use a zucchini/courgette instead.
  • Remember to do a taste test of the curry and add any additional pink salt or black pepper, if needed.
  • If you are using dried kidney beans, you will need to soak them overnight and cook them for 10 minutes before using them in the recipe.
  • Any leftovers can be refrigerated for 1-2 days.
  • This particular recipe is best eaten fresh and not frozen.

Nutrition

Calories: 348kcal | Carbohydrates: 43g | Protein: 11g | Fat: 15g | Saturated Fat: 13g | Sodium: 117mg | Potassium: 754mg | Fiber: 12g | Sugar: 5g | Vitamin A: 6623IU | Vitamin C: 87mg | Calcium: 85mg | Iron: 5mg