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.

No additional tips available.

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

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.

Curried Potatoes and Chickpeas

How did you like this recipe?

Frequently Asked Questions