Curried Kurma with Chickpeas and Potatoes Simmered in Coconut Milk

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty Trinidadian-style kurma curry featuring tender potatoes and chickpeas in a rich, spiced coconut milk sauce. This Caribbean-inspired vegetarian recipe, ready in about 55 minutes, pairs vegetable oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp vegetable oil
• 1 medium, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 3 medium, peeled and diced into 1-inch cubes potatoes
• 2 cups cooked chickpeas
• 2 cups coconut milk
• 1 cup vegetable broth
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

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Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tablespoons curry powder, 1 teaspoon ground turmeric, and 1 teaspoon cumin seeds. Cook the spices with the aromatics for 2 minutes, stirring constantly to prevent burning and release their fragrance.
4. Step 4: Add 3 medium peeled and diced potatoes (1-inch cubes) and 2 cups cooked chickpeas, stirring to coat them in the spice mixture.
5. Step 5: Pour in 2 cups coconut milk and 1 cup vegetable broth, then season with 1 teaspoon salt. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the potatoes are tender and the sauce thickens.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tablespoon lime juice to brighten the flavors. Serve hot with steamed rice or flatbread.