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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    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.
    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.
    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.
    Awesome! I made it without the butter and without the yoghurt so it was vegan, and it's still great!!!
    Easy and super filling.
    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!
    Delicious and easy to make! The flavours are perfect, though we did add a sprinkling of Five Spice which just made it taste even better!
    Delicious and easy, even for a neophyte like me. The only problem was that it only fed four of us. I guess everyone liked it!
    I went right past this recipe in the magazine because it did not appeal to me. Luckily, my daughter saw it and made it for dinner one night. Amazing how much we all loved it!
    Hearty and Delicious. Goes great with a side of roasted cauliflower with garlic and red pepper flakes! I subbed sour cream for yogurt and it was delicious. Love the lime juice thrown in there.
    Very good! I agree that you don't need to add water to the yogurt topping, as the lime juice thins it enough. I will certainly make this dish again. I might add shallots next time.
    light sour cream makes it even better
    Loved it; ate one serving at the dinner table and another standing over the pan! Skipped the onions and subbed light sour cream for the yogurt.
    Great side dish! I made it as a side for fish and it went together really well. I went light on the curry because I've never been a huge fan, but next time I will use the full amount. Definitely a keeper!
    Absolutely fantastic. My husband and I both agreed this is the best Indian dish I have ever cooked. I think it would also be great with cauliflower added in place of some of the potatoes. If you have filo dough/ chickpea batter on hand, this dish would make amazing samosas.
    I made this recipe and it was very easy to make. Also, my family enjoyed the dish, even my daughter who does not care for things to be too spicy. I have found that the type of potatoes you use do effect the flavor of the dish.
    Excellent side dish for pot luck. Found adding the yogurt to make the dish too creamy and didn't appear as the photograph. Husband wanted it to be spicier.
    this was a super easy recipe to make! I like spice, so I added a bit more cayenne and I did eliminate the water to the yogurt mixture bc the lime juice thinned it out enough for me! 
    I also cooked the jalapeno for the last couple of minutes with the dish, so the flavor spread!
    What a tasty recipe. For someone with little or no cooking skills this was a great starter dish. Very tasty and easy to make.
    Really, really fabulous! I was wary of trying to cook with curry since I have no experience using it, but this was a very easy recipe and it turned out better than I ever would have imagined. My only alteration- I left out the water that was called for in the yogurt sauce, because the lime juice seemed to thin it out enough on its own. Otherwise, I followed the instructions exactly. The dish was a hit and I will be adding it to my regular stock of recipes.
    This was great! The flavors and textures all works well together. The yogurt sauce counters the heat from the cayenne. Wonderful recipe.
    This is probably about 2.5 stars. Didn't think it blended together well. Would prob be better with the addition of other vegetables.
    Terrific combination of flavors. The only change that I made (to cut calories) was to exclude the fried onions - though I'm sure they would have been delicious. I sauteed some regular onions instead, as another reviewer suggested, until brown. I ate this on its own with a salad on the side. It was filling, but didn't make me feel sluggish. The only thing I might do differently next time is double the recipe - it yielded enough for 5 or 6 small side servings, but only enough for 3 or 4 servings as a main dish.
    Tasty and different. Not so heavy that you are super stuffed. The yogurt gives it a nice light flavor. I really enjoyed it.
    I love the taste of this. I substituted the butter with olive oil and added cubed carrots for more color. I would make this again!
    Absolutely incredible take on mashed potatoes! Very forgiving recipe - the first time I made it completely wrong and it still came out amazing. A staple at my house - the only things we do different are: a) use creme fraiche or sour cream instead of greek yogurt and b) use plain onions instead of fried onions.
    very good!
    INCREDIBLE FLAVOR! Very easy and delicious.  
    Absolutely amazing!! My husband and I loved this dish. Made exactly as recipe called for. Flavors and textures were wonderful. Will make again and again for sure!
    I normally don't enjoy curry, but I decided to use this recipe as curry's last chance. Well, it won me over and I look forward to finding more curry recipes in the future. My husband and I don't like cilantro, so I omitted that from the yogurt/lime sauce and it was still really good. The contrast of flavors between the onions, curry and the yogurt sauce was outstanding. I had some leftovers, but they weren't nearly as good the second day. My husband actually said "keep this recipe, I want you to make it again!"
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    This recipe is featured in:

    Winter Produce Guide