Jamaican Three Potato Curry

Prep: 15 minutes Cook: 30 minutes


By Wendy McCrady
This recipe was sent to me by a former participant at the McDougall Live-In Program. It is wonderful for curry lovers (I am one of them) and potato lovers, too. It is very easy to make, but be careful of the turmeric because it is a very strong yellow dye and it will stain garments and porous surfaces


  • 1 onion, chopped
  • 2 1/2 tsp turmeric
  • 1 1/4 tsp cumin
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 5 cloves garlic, minced
  • 1 large white potato, coarsely chopped
  • 1 medium sweet potato, coarsely chopped
  • 1 medium yam, coarsely chopped
  • 1 bell pepper, chopped
  • 1-2 cups water
  • 1 tbsp cornstarch mixed with 1/4 cup cold water


Place onion in a large non-stick pan with about 1/4 cup water. Cook and stir for about 3 minutes, until softened slightly. Add spices and continue to cook and stir for 5 minutes. Be careful not to burn the spices. Add a splash more water, if necessary. Add the garlic and cook another 1-2 minutes.

Add the potatoes and yams and stir to coat with spices. Add the bell pepper and just enough water to barely cover the vegetables. Bring to a boil, cover, reduce heat and simmer for 15 minutes.

Add the cornstarch mixture, stir and cook until thickened.

Serve over brown rice. Add some chopped cilantro for garnish, if desired.

Hint: Sweet potatoes are often confused with yams, and vice versa. True yams are entirely different from sweet potatoes, and are not often found in the US. In our supermarkets, usually the lighter skinned and pale-fleshed variety are labeled as sweet potatoes and the darker skinned and orange-fleshed variety are labeled as yams. They are interchangeable in most recipes. The orange-fleshed variety is usually moister.