Curried Potatoes and Chickpeas
- Number of Servings: 4
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)
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.
Number of Servings: 4
Recipe submitted by SparkPeople user CAR325.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user CAR325.
Nutritional Info Amount Per Serving
- Calories: 493.2
- Total Fat: 20.9 g
- Cholesterol: 23.3 mg
- Sodium: 558.4 mg
- Total Carbs: 65.8 g
- Dietary Fiber: 8.5 g
- Protein: 11.3 g
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