“Trini” Curry Potatoes Recipe

Probably the most popular curry in Trinidad. This aromatic and spicy curry is a classic of the British West Indies. For over two hundred years, Trinidadian curries have adapted to the local spices and Creole influences. It is omnipresent in traditional Trinidadian dishes: in the rotis, the thalis and on almost every menu. For a perfectly well-balanced vegetarian dish, add cooked chickpeas or pigeon peas.

Epices de Cru Trinidad Curried Potatoes in a bowl

Recipe and photo courtesy of Épices de Cru


  • 1 Tbsp Trinidad curry
  • 2 Tbsp fresh chopped ginger
  • 6 cloves garlic, chopped
  • 6 Tbsp olive oil
  • 3 onions, chopped
  • Pepper to taste
  • 1 tsp panch phoran or cumin
  • 1 kg potatoes, diced
  • Salt to taste
  • 1 bay leaf (West-Indian if possible)


  1. With a mortar and pestle, grind the curry. Add the ginger and the garlic and grind to a paste.
  2. On medium heat, heat the oil in a pan. Add the curry paste and the pepper. Cook until aromatic (aprox. 30 seconds).
  3. Add the onions, mix and cook for a few more minutes.
  4. Add the remaining ingredients and barely enough water to cover.
  5. Cook until the potatoes are tender and the sauce is to your satisfaction.