Curried Scalloped Potatoes

These scalloped potatoes are rich and delicious, but be warned – they are spicy! The spice is due to inclusion of minced habanero chile. If you appreciate the flavor of a good Jamaican curry but would prefer to have less heat, you can omit the habanero. This recipe was adapted from Bryant Terry’s amazing “Afro-Vegan” cookbook. We served it alongside Slow-Braised Collard Greens, adapted from the same book.

Curried Scalloped Potatoes

SO SPICY Curried Scalloped Potatoes are a great vegan entree. Thanks to Bryant Terry for the recipe, originally found in his “Afro-Vegan” cookbook. 
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Jamaican
Keyword: curry, potato, spicy
Servings: 8
Calories: 318kcal

Ingredients

  • 3 tbsp coconut oil
  • 1 bunch green onions thinly sliced
  • 1 tbsp minced ginger
  • 1/4 to 1/2 tsp habanero chile minced and seeded
  • 2 tbsp Jamaican curry powder
  • 1 1/4 tsp Kosher salt
  • 3 cups coconut milk
  • 1 1/4 cups vegetable stock
  • 2 1/4 lb Yukon Gold potatoes peeled and sliced into 1/4-inch-thick rounds
  • 1/2 cup Panko or gluten-free bread crumbs
  • 2 tbsp fresh tarragon minced
  • freshly ground black pepper to taste

Jamaican Curry Powder (makes 1/2 cup spice blend)

  • 2 tbsp turmeric
  • 1 tbsp coriander seeds toasted
  • 1 tbsp cumin seeds toasted
  • 2 tsp fenugreek seeds toasted
  • 2 tsp yellow mustard seeds toasted
  • 2 tsp black peppercorns
  • 1 1/2 tsp allspice berries toasted
  • 1 tsp ground ginger
  • 3/4 tsp cayenne
  • 2 cloves

Instructions

  • To make the Jamaican Curry Powder: Combine all the ingredients in a mortar or spice grinder and grind into a fine powder. Transfer to a jar, and seal tightly. We used a clean empty spice jar. Stored at room temperature, the mix will keep for 6 months. We’ve used it so often, we’ve already had to make a second batch!
  • Add 1 tablespoon of olive oil to a large pan over medium heat. Add the green onion and cook until softened, about 3 minutes. Add the ginger and habanero and saute until fragrant, about 2 minutes. Stir in the curry powder, 1 teaspoon of kosher salt, and the coconut milk and vegetable stock. 
  • Stir in the potatoes and raise the heat to medium-high, bringing the liquid to a simmer. Immediately decrease the heat to low, cover, and simmer until the potatoes are just fork-tender, about 20 minutes.
  • While the potatoes simmer, preheat your oven to 400 degrees and oil a large baking dish. Put the bread crumbs, tarragon, 2 tablespoons of olive oil, and 1/4 teaspoon Kosher salt into a small bowl and mix well.
  • Gently transfer the potatoes to the baking dish with a spoon, and then pour in all the liquid from the pan. Scatter the breadcrumb mixture over the potatoes, and bake until the top is golden, 35 to 40 minutes. Season with freshly ground black pepper before serving.

Notes

We replaced 1 leek from the original recipe with green onions, and 1 large clove of garlic with 1 minced ginger. 
If you prefer a less spicy curry, omit the habanero. 
We toasted a slice of our favorite gluten-free bread to make breadcrumbs.
 

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