Curried Potatoes and Chickpeas

Total Time:
35 min
20 min
15 min

6 servings

  • 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)

Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.

Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.

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. Add more cooking water, if needed. Season with salt.

Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

Photograph by Andrew Mccaul

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4.6 36
This is delicious! I changed a couple things to make it vegan but it turned out great. item not reviewed by moderator and published
Wow! So good! Made it on a whim and it turned out even better than I expected! My husband is not a fan of chickpeas. He humored me in trying it, but then humored himself by finishing his entire plate! I made this with tandoori chicken and homemade naan and the yogurt sauce that went with this dish was a perfect accompaniment for the rest of them. This is going in my list of favs! item not reviewed by moderator and published
This recipe was very easy and yummy! I have mild curry powder, so I used about a quarter-cup of it. I left out the cilantro, jalapeno and yogurt, and I thought it was delicious as is. item not reviewed by moderator and published
I love this simple, yummy curry. Comfort food, easy and flexible to make. I use Pensey's Sweet Curry powder and if no Yukon Golds, then I use russet potatoes which are fine. If no fresh cilantro, I use dried and add to the cooking process. I even added some dried onion flakes too. It is tasty even if you don't have the jalapeno, yogurt and lime juice. item not reviewed by moderator and published
What a great simple meal after a long day of work - perfect comfort food. I would typically have these ingredients in the house, so no need to stop at the store on the way home :. I made a spinach salad with a lime vinegrette and feta cheese. Very satisfying. item not reviewed by moderator and published
If you like curry and potatoes then you will like this. For my taste I really enjoy curry so I wished I had added more to the finished product. I followed the recipe exactly, but once I started eating I wished it had a stronger curry flavor. My suggestion is to follow the recipe and then season to taste. I also suggest using a good brand of chickpeas. Since they don't get to cook for long then you can really tast them. item not reviewed by moderator and published
Definitely a keeper - even my two year old loved it... "more yogurt!" he said. I would recommend a nonstick pan, though - as my potatoes didn't get as crispy as I'd like. item not reviewed by moderator and published
Awesome! I made it without the butter and without the yoghurt so it was vegan, and it's still great!!! item not reviewed by moderator and published
Easy and super filling. item not reviewed by moderator and published
This was wonderful,it reminded us of some sort of exotic hash. As I was making it, I was thinking "This is too simple" but it was very tasty. My boyfriend and I gave it 4/5 stars because it needs a salad or some other addition to be a meal. ( and it did not feed six-more like three We will be having the left overs for brunch with an egg on top tomorrow. It's a keeper! item not reviewed by moderator and published

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Winter Produce Guide