Curried Potatoes and Chickpeas

Sunday , 9, February 2014 Leave a comment

Potatoes and Chick Peas

Potatoes…Chick Peas and a creamy Yogurt Cilantro Lime sauce…amazing!!


  • 1 1/2 lb Yukon  Gold Potatoes.. peeled… cut into 3/4-inch chunks
  • Kosher Salt
  • 3 tbsp. Unsalted Butter
  • 1 1/2 tsp. Curry Powder
  • 1/4 tsp. Cayenne Pepper
  • 1- 15 oz. can Chickpeas… drained.. rinsed
  • 2 cups Fried Onions (1- 2.8-ounce can)
  • 1/2 cup Plain Greek Yogurt
  • 1/4 cup fresh Cilantro…chopped… plus leaves for garnish
  • 2 tbsp. fresh Lime Juice
  • 1 Jalapeno Pepper… thinly sliced into rings


  • Put Potatoes.. 2 tsp. Salt and enough cold water to cover Potatoes in a medium saucepan.
  • Bring to a boil.. then reduce to a simmer..cook until potatoes are almost tender.. 3-6 minutes.
  • Reserve 1 cup cooking water…drain Potatoes…set aside.
  • Melt Butter in a large skillet over medium-high heat.
  • Add Potatoes and cook, stirring occasionally, until golden,
  • Stir in Curry Powder & Cayenne… cook, stirring, 30 seconds.
  • Add Chickpeas, 1 cup fried Onions.. 1/2 cup reserved cooking water.
  • Cook, mashing Potatoes slightly with a spoon.. until heated through,
  • Add more cooking water.. if  you need it… Season with Salt.
  • Mix Yogurt.. chopped Cilantro..Lime juice and 2 tbsp. Water in a small bowl.
  • Top Potato / Chick Peas with  yogurt sauce.. the remaining 1 cup fried Onions.. sliced Jalapeno and Cilantro leaves.

Recipe courtesy of Food Network

Curried Potatoes and Chickpeas

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