Curried Potatoes and Chickpeas Recipe

Name: Curried Potatoes and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks; Kosher salt; 3 tablespoons unsalted butter; 1 1/2 teaspoons curry powder; 1/4 teaspoon cayenne pepper; 1 15 -ounce can chickpeas, drained and rinsed; 2 cups fried onions (one 2.8-ounce can); 1/2 cup plain Greek yogurt; 1/4 cup chopped fresh cilantro, plus leaves for topping; 2 tablespoons fresh lime juice; 1 jalapeno pepper, thinly sliced (remove seeds for less heat)

Servings: persons

1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15 -ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)

1
1.
2
Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan.
3
Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes.
4
Reserve 1 cup cooking water, then drain the potatoes.
5
2.
6
Melt the butter in a large skillet over medium-high heat.
7
Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes.
8
Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
9
3.
10
Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes.
11
Add more cooking water, if needed.
12
Season with salt.
13
4.
14
Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl.
15
Divide the potato-chickpea mixture among bowls.
16
Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
17
Photograph by Andrew Mccaul

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks, Kosher salt, 3 tablespoons unsalted butter, 1 1/2 teaspoons curry powder, and more.

Yes, Curried Potatoes and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Potatoes and Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions