Curried Kurma with Chickpeas and Potatoes Simmered in Coconut Milk
A hearty Trinidadian-style kurma curry featuring tender potatoes and chickpeas in a rich, spiced coconut milk sauce. This caribbean-inspired vegetarian (vegetarian) ready in about 55 minutes pairs vegetable oil, medium, finely chopped yellow onion, minced 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
Instructions
- 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.
- Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Curried Kurma with Chickpeas and Potatoes Simmered in Coconut Milk take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Curried Kurma with Chickpeas and Potatoes Simmered in Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Curried Kurma with Chickpeas and Potatoes Simmered in Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Curried Kurma with Chickpeas and Potatoes Simmered in Coconut Milk for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Curried Kurma with Chickpeas and Potatoes Simmered in Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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