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Recipes Around the World International Vegetarian Union
Vegan Latin American/Caribbean Recipes
Contributed by Vegetarians and Vegans from around the world
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Potato Curry filling
From: Arlene Allen

(total preparatoion time-approx 1/2 hour plus time to wash/chop vegetables)

  • 1/4 sunflower oil
  • 2 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp allspice
  • 1/2 ground ginger
  • (instead of the above spices, you can use 4 tsp curry powder)
  • 1 small onion, cut into small pieces
  • 4 cloves garlic, minced or crushed
  • 2 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes
  • salt to taste
Additional ingredients, (optional-depending on personal taste and what is available in the kitchen):
I like to add some or most of the following ingredients (if I have them)
  • up to 1 cup chick peas
  • up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then
  • use less potatoes from above)
  • up to 1 cup of red, yellow, or green pepper (cut into small pieces)
  • up to 1/2 cup broccoli or cauliflower (chopped small)
  • up to 1.2 cup sliced bok choy or cabbage
  • 1/2 cup to 1 cup of water
Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan.
Cook stiring for 5 minutes, careful not to burn spices.
Then add onion and garlic and cook for 1-2 minutes stirring.
You may have to turn down the heat a little bit so that the garlic doesn't burn.
Then add the potatoes and fry them up for 1-2 minutes, stirring.

This is also the time to add any of the following items:
chick peas, sweet potato, nigerian yam, plantain, peppers, broccoli, cauliflower, bok choy, or cabbage.
Add the water wo that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2")
Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble).

Taste for salt and be sure that potatoes are soft.
Add a little more water if necessary.

Serve on rice or scooped onto "roti" bread.