Curried Potatoes And Chickpeas |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy and delicious Indian side dish. Ingredients:
1-1/2 lbs yukon gold potatoes,peeled and cut into 3/4 chunks |
kosher salt |
3 tb unsalted butter |
1-1/2 tsp curry powder |
1/4 tsp cayenne pepper |
1 (15 oz) can chickpeas,drained and rinsed |
2 c fried onions (one 2.8 oz can) |
1/2 c plain greek yogurt |
1/4 c fresh cilantro,plus topping for leaves |
2 tb fresh lime juice |
1 jalapeno pepper,thinly sliced(remove seeds for less heat) |
Directions:
1. Put potatoes,2 tsp salt and enough cold water to cover in a med. saucepan. Bring to boil,then reduce to a simmer and cook until potatoes are almost tender,3 to 6 mins. Reserve 1 c cooking water and drain potatoes.
2. Melt butter in large skillet over med-high heat. Add potatoes and cook,stirring occasionally,until golden,about 8 mins. Stir in the curry powder and cayenne and cook,stirring,30 seconds.
3. Add chickpeas.1 c fried onions and 1/2 c reserved cooking water,cook,mashing potatoes with spoon till heated through,about 3 mins. Add more cooking water,if needed. Season with salt.
4. Mix yogurt,chopped cilantro,lime juice and 2 TB water in a bowl. Divide potato-chickpea mixture among bowls. Top with yogurt sauce,remaining cup of fried onions,sliced jalapenos and cilantro leaves.
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