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Transport your taste buds to the islands with this Caribbean Beef Curry with Potatoes – a rich, savory, and slightly spicy dish full of warm spices, tender beef, and hearty vegetables. Simmered low and slow in coconut milk with Scotch bonnet peppers for an authentic kick, this soul-satisfying curry is perfect over fluffy rice or with warm roti.

Whether you’re craving a cozy dinner or looking to spice up your meal routine, this Caribbean-style curry delivers bold flavor in every bite!

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Why You’ll Love This Caribbean Curry

• Deep, savory flavor from a well-seasoned beef marinade
• Creamy coconut curry base with aromatic spices
• Scotch bonnet heat for those who like it spicy (or mild—it’s adjustable!)
• Meal-prep friendly and even better the next day!

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Ingredients

For the Marinade:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 tablespoon fresh thyme (or 1 tsp dried)
• 2 tablespoons soy sauce
• 1 tablespoon vinegar (white or apple cider)

For the Curry:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, peeled and grated
• 2–3 tablespoons curry powder (adjust to taste)
• 2–3 Scotch bonnet peppers (whole or chopped, to taste)
• 1 can (14 oz) coconut milk
• 2 cups beef broth (or water)
• 4 medium potatoes, peeled and chunked
• 2 medium carrots, sliced
• 1 bell pepper, sliced
• 1 tablespoon brown sugar (optional)
• Fresh cilantro, for garnish

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Instructions

1. Marinate the Beef

In a large bowl, combine beef cubes with salt, pepper, allspice, cumin, thyme, soy sauce, and vinegar. Mix until evenly coated.
Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

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2. Build the Curry Base

Heat oil in a large pot or Dutch oven over medium heat.
Add chopped onion and sauté until translucent (about 5 minutes).
Stir in garlic and ginger; cook 2 more minutes.
Add curry powder, stirring constantly for 1 minute to release its aroma.

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3. Brown the Beef

Add marinated beef to the pot. Sear for 5–7 minutes, stirring until browned on all sides.
Pour in coconut milk and beef broth, scraping up any browned bits from the bottom. Stir well.

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4. Simmer with Vegetables

Add potatoes, carrots, bell pepper, and whole Scotch bonnet peppers. If using, stir in brown sugar for a hint of sweetness.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.

Beef should be fork-tender and potatoes fully cooked.

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5. Finish and Serve

Taste and adjust seasoning as needed. For more heat, pierce or mash the Scotch bonnets during the final 10 minutes of cooking.
Remove the whole peppers before serving.

Garnish with fresh cilantro, and serve hot over rice or with Caribbean-style roti.

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Tips & Variations

• Spice Level: Keep Scotch bonnets whole for a milder flavor. Chop them for a fiery curry!
• Make it your own: Add green beans, peas, or sweet potatoes for extra color and texture.
• Meal prep bonus: This curry tastes even better the next day after the flavors meld.
• Storage: Keeps in the fridge for 3 days or freeze for up to 3 months.

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Nutritional Info (Est. per serving)

• Calories: ~480
• Protein: ~32g
• Carbs: ~28g
• Fat: ~28g
• Servings: 6

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What to Serve With Caribbean Beef Curry

• Steamed white rice
• Coconut rice
• Warm roti or naan
• Fried plantains
• Cucumber tomato salad for a fresh contrast

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This Caribbean Beef Curry with Potatoes is comfort food with a kick—earthy, aromatic, and unapologetically bold. Whether you’re recreating the flavors of the islands or exploring new cuisines, this dish is guaranteed to warm your soul.

Craving more Caribbean favorites? Let me know—I’ll cook up something tropical for your table!

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