Trinidadian Curry Chickpea and Potato Doubles Rice Bowl

Name: Trinidadian Curry Chickpea and Potato Doubles Rice Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 3 tablespoons (45 ml) vegetable oil or coconut oil; 1 whole (150 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 1 tablespoon (10 g) fresh ginger root, minced; 2 tablespoons (12 g) Trinidadian curry powder (madras-style); 1 teaspoon (2 g) ground cumin; 4 sprigs (5 g) fresh thyme sprigs, whole or leaves only; 1 whole (15 g) scotch bonnet or habanero pepper, whole, left whole and pierced once (optional for heat) (optional); 2 cans (15 oz each) (500 g) canned chickpeas, drained and rinsed, drained and rinsed well; 3 whole (450 g) Yukon gold or russet potatoes, medium, peeled and cut into ¼-inch cubes; 1½ cups (360 ml) vegetable or chicken stock; to taste fine sea salt; to taste freshly ground black pepper; ½ cup (20 g) fresh cilantro, loosely packed, chopped; 2 tablespoons (30 ml) lime juice, fresh; 2 cups (400 g) long-grain white rice or basmati rice, uncooked; 3¼ cups (780 ml) water for rice; ¾ cup (180 ml) tamarind chutney, store-bought or homemade; ¼ cup (10 g) fresh cilantro, for garnish, chopped; 2 whole (100 g) lime, for serving, cut into wedges

From the MyKitchenBank Kitchen

A vibrant Trinidadian rice bowl featuring spiced chickpeas and potatoes in a curry-forward base, served over fluffy rice with a tangy tamarind chutney drizzle. Inspired by the island's iconic doubles street food, this version brings together toasted spices, fresh cilantro, and a hint of heat. Perfectly balanced, warming, and deeply flavored—comfort food from Port of Spain.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 4 rice bowls

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Ingredients

4 servings

3 tablespoons (45 ml) vegetable oil or coconut oil
1 whole (150 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
1 tablespoon (10 g) fresh ginger root, minced
2 tablespoons (12 g) Trinidadian curry powder (madras-style)
1 teaspoon (2 g) ground cumin
4 sprigs (5 g) fresh thyme sprigs, whole or leaves only
1 whole (15 g) scotch bonnet or habanero pepper, whole, left whole and pierced once (optional for heat) (optional)
2 cans (15 oz each) (500 g) canned chickpeas, drained and rinsed, drained and rinsed well
3 whole (450 g) Yukon gold or russet potatoes, medium, peeled and cut into ¼-inch cubes
1½ cups (360 ml) vegetable or chicken stock
to taste fine sea salt
to taste freshly ground black pepper
½ cup (20 g) fresh cilantro, loosely packed, chopped
2 tablespoons (30 ml) lime juice, fresh
2 cups (400 g) long-grain white rice or basmati rice, uncooked
3¼ cups (780 ml) water for rice
¾ cup (180 ml) tamarind chutney, store-bought or homemade
¼ cup (10 g) fresh cilantro, for garnish, chopped
2 whole (100 g) lime, for serving, cut into wedges

Equipment (5)

Large heavy-bottomed pot or Dutch oven (4-quart)
Medium saucepan with lid for rice
Cutting board and chef's knife
Wooden spoon for stirring
Measuring spoons and cups

Steps

Before you start

If making tamarind chutney from scratch, prepare it first as it needs 10 minutes to cool
Measure all spices before you start—the blooming step is quick
If using fresh potatoes, cut them small (¼ inch) so they cook evenly with the chickpeas

1
Toast spices in oil
- Heat 3 tablespoons oil in a large pot over medium-high heat for 1 minute until shimmering.
- Add 2 tablespoons curry powder and 1 teaspoon cumin, stirring constantly for 45 seconds until fragrant and slightly darkened.
- Do not burn—the spices should smell warm and nutty, not acrid.
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Ready when: Spices are fragrant and slightly darker in color
Tip: Blooming spices in hot oil releases their oils and deepens flavor—this step is essential for Trinidadian curry complexity
2
Build the curry base
- Add the diced onion and cook, stirring often, for 3–4 minutes until softened and lightly golden at the edges.
- Add the minced garlic and ginger, stirring constantly for 1 minute until fragrant.
- The base should smell rich and deeply spiced.
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Ready when: Onion is softened and lightly golden; garlic and ginger smell pungent and sweet
Tip: Don't let garlic brown or it will taste bitter—keep the heat at medium-high and stir constantly
3
Add chickpeas and potatoes
- Stir in the drained chickpeas and diced potatoes, coating them well in the oil and spices (about 1 minute).
- Pour in 1.5 cups stock and add the fresh thyme sprigs and whole scotch bonnet pepper (if using).
- Bring to a gentle simmer.
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Ready when: Mixture comes to a gentle simmer
Tip: Pierce the whole scotch bonnet once if using it—this releases slow, controlled heat into the broth while keeping the pepper intact for easy removal
4
Simmer curry until potatoes are tender
- Reduce heat to medium-low and simmer, uncovered, for 20–25 minutes, stirring occasionally.
- The potatoes should be fork-tender and starting to break slightly at the edges.
- The broth will reduce slightly and deepen in color.
- Taste and add salt and black pepper to your preference.
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Ready when: Potatoes are fork-tender and beginning to soften at the edges; broth is slightly thickened and fragrant
Tip: If the mixture looks too dry after 15 minutes, add ¼ cup more stock to prevent sticking
5
Finish curry with cilantro and lime
- Remove from heat.
- Remove the thyme sprigs and scotch bonnet pepper if used.
- Stir in ½ cup chopped fresh cilantro and 2 tablespoons fresh lime juice.
- Taste and adjust salt, pepper, and lime juice to balance the curry's richness.
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Ready when: Cilantro is evenly distributed and lime juice is blended in
Tip: Fresh cilantro and lime are essential for brightness—they cut through the curry's richness and add authentic Trinidadian character
6
Cook the rice
- While the curry simmers, rinse 2 cups rice under cold running water in a fine-mesh strainer for 30 seconds until the water runs mostly clear.
- In a medium saucepan, bring 3.25 cups water to a boil over high heat.
- Add the rinsed rice and 1 teaspoon salt, stir once, then lower heat to low.
- Cover with a tight-fitting lid and cook for 18–20 minutes until the water is fully absorbed and rice is tender.
- Remove from heat and let stand, covered, for 5 minutes to steam.
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Ready when: All water is absorbed; rice is tender and individual grains are separated when fluffed with a fork
Tip: Use a 1:1.5 rice-to-water ratio for fluffier rice; don't lift the lid during cooking or steam escapes
7
Assemble the bowls
- Divide the cooked rice evenly among four bowls (about 1 cup per bowl).
- Spoon the curry mixture and its broth over the rice, distributing the chickpeas and potatoes evenly.
- Drizzle 2–3 tablespoons tamarind chutney over the top of each bowl.
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Ready when: Bowls are neatly assembled with rice as the base and curry, broth, and chutney on top
Tip: Warm the tamarind chutney slightly if it's been refrigerated—it drizzles better and brings out its sweet-sour depth
8
Garnish and serve
- Top each bowl with a small handful of fresh chopped cilantro and serve immediately with lime wedges on the side.
- Guests can squeeze lime juice over the bowl to adjust the tanginess.
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Ready when: Bowls are garnished and ready to serve
Tip: Fresh cilantro adds brightness and visual appeal—don't skip it even if you already used it in the curry

Good to know

Tips

For a creamier curry, mash a few of the cooked potatoes and chickpeas against the side of the pot while simmering—this thickens the broth naturally
Make a quick homemade tamarind chutney if store-bought is hard to find; simmer tamarind paste with water, brown sugar, and a touch of heat for authentic brightness
Serve this dish with extra lime wedges and hot sauce on the side—Trinidadian culture celebrates the ability to customize heat levels
If you prefer a brothier bowl, use 2 cups stock instead of 1.5 cups for a saucier curry that clings to the rice

Make ahead

You can prepare the curry completely 1 day ahead and store it in the fridge. Reheat gently over medium-low heat before serving, adding a splash of stock or water if it's too thick. Cook the rice fresh just before serving for best texture, or if you must make it ahead, reheat with a splash of water in a covered pan on low heat.

Storage & reheating

Store the curry in an airtight container in the fridge for up to 4 days. It freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently over medium-low heat. Rice can be refrigerated for up to 3 days in a separate airtight container.

Substitutions

Trinidadian curry powder (madras-style) → 1½ tablespoons store-bought madras curry paste or 1½ tablespoons turmeric mixed with 1 teaspoon ground coriander and ½ teaspoon fenugreek. Trinidadian curry has a distinctive warm, slightly earthy flavor; madras-style curry powder or curry paste from the Caribbean aisle best mimics this
canned chickpeas, drained and rinsed → 2 cups cooked dried chickpeas (cook from 1 cup dried until tender) or split peas for a more traditional Trinidadian feel. Fresh-cooked chickpeas yield a creamier texture, though canned are convenient and work perfectly well
tamarind chutney, store-bought or homemade → Homemade chutney: simmer ¼ cup tamarind paste with ¼ cup water, 2 tablespoons brown sugar, 1 minced scotch bonnet pepper, and ¼ teaspoon salt for 8–10 minutes until slightly thickened. Homemade chutney tastes fresher and lets you control heat and sweetness; store-bought is a time-saver
scotch bonnet or habanero pepper, whole → ½ teaspoon cayenne pepper or red pepper flakes mixed into the oil during blooming, or omit entirely for mild heat. Scotch bonnets are fruity and potent; if you can't find them, cayenne is a reasonable substitute, though less aromatic