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Curried Potatoes & Chickpeas


1 ½ pounds potatoes, cut into ¾-inch chunks
3 tablespoon unsalted butter
1 ½ teaspoons curry powder
¼ teaspoon cayenne pepper
1 can chickpeas, rinsed and drained
½ cup Greek yogurt
¼ cup cilantro, chopped
2 tablespoon lime juice
1 jalapeno, thinly sliced


  1. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium pot. 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.
  2. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 5-8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
  3. Add the chickpeas 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.
  4. 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 and sliced jalapeno.