Curried Potatoes with Chickpeas

5 from 1 vote
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Curried Potatoes with Chickpeas


I am on a quest to cook with more beans.  I am not a fan of them, but my husband is.  He asked that I try more recipes, so here I go.  This was actually brought to our last cooking club.  The theme was island food, and I think this was supposed to be Trinidad?  She made no claims to it being authentic, the recipe calls for fried onions after all.  But I think the heart of the dish definitely has the island flavors.  Unfortunately, I do not know where the recipe came from, so I don’t have a source to site.

curried potatoes with chickpeas on a plate

I will admit I was nervous to try this because of the chickpeas.  But I love most things curried, so I figured why not.  It was really good!  The chickpeas kind of disappear with the potatoes, and they are seasoned well, so you can’t really tell they are there.

The nice people of Chobani liked my Double Chocolate Chobani Muffins so much, they offered to send me some yogurt.  They really went over the top.  I mentioned my husband loves to snack on their strawberry yogurt.  So in addition to the 2 big containers of Plain and Vanilla Yogurt, they sent 12 little cups of yogurt for him to eat.  It couldn’t have been better timing either.  He had to have a tooth pulled last week, so he has been eating LOTS of yogurt.

You top the potatoes with this spicy yogurt sauce that is delicious!  My husband took to just dipping chips in it, he liked it so much.  I ended up having to make more sauce for the leftovers.

curried potatoes with chickpeas on a plate

My 7 year old actually really likes Indian spices, but he didn’t like these.  He isn’t a fan of potatoes, but I thought I could win him over with the spices.  Didn’t happen.  Oh well, more for us!

Roasted potatoes and chickpeas seasoned with curry powder, and topped with a spicy yogurt sauce
5 from 1 vote

Curried Potatoes with Chickpeas

By Erin
Roasted potatoes and chickpeas seasoned with curry powder, and topped with a spicy yogurt sauce
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6


  • 1 1/2 pounds Yukon Gold potatoes, peeled and diced
  • 2 teaspoon salt
  • 1 Tablespoon butter
  • 2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1 15oz can chickpeas, drained and rinsed
  • 1 1/2 cups fried onions
  • 1 cup plain Greek yogurt, I used Chobani
  • 1/3 cup cilantro, chopped
  • 1/4 cup fresh lime juice
  • 1 jalapeno, chopped


  • In a medium sized sauce pan cover the potatoes with cold water and salt. bring to a boil, and simmer until almost all the way cooked, about 5 minutes depending on size. Reserve 1 cup of cooking liquid. Drain the potatoes.
  • While the potatoes are cooking you can prepare the sauce. In a bowl mix the yogurt, cilantro, lime juice and jalapeno together. Refrigerate until ready to serve.
  • In a large skillet over medium high heat melt the butter. Add the potatoes. Cook, stirring occasionally until they are golden brown, 8-10 minutes. Stir in curry powder and cayenne. Cook for 1 minute. Dump in the chickpeas, 1 cup of friend onions, and 1/2 cup of the cooking liquid. Mix well, using your spoon to gently mash the potatoes.
  • Cook for about 3 minutes, adding more water if necessary. Season with additional salt if needed. Stir in the last 1/2 cup of fried onions just before serving. Top with yogurt sauce to serve.


Serving: 1g | Calories: 31kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 117mg | Fiber: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish Recipes
Cuisine: American
Servings: 6
Calories: 31
Like this recipe? Leave a comment below!


About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. I am sketchy on chickpeas too. This looks good to me though. I think I would add some extra yogurt topping.

  2. I adore chickpeas! Happy with just a bit of olive oil and salt and pepper. Your recipe looks and sounds simple and divine. Happy Thursday!!

  3. Chickpeas are my favorite legumes. I eat at least 2-3 times a week, in salads, soups or hummus.
    I have to try your version as well, sounds like a great dinner idea.

  4. You know I love curry… so this is a great dish for me!! Well done and I love serving it with the yogurt.

  5. this sounds awesome! i have been trying to work more beans into my diet, too, + do love chickpeas, so i’ll have to try this. between the potatoes + curry, I don’t see how i couldn’t love it!

  6. My kids don’t like potatoes either (unless in french fry form.) Crazy kids! I loev this recipe! I actually have come to really love chick peas lately because of how easily they take on different flavors. Great recipe!

  7. It is funny to see this because my Chef at work has a recipe for curry hummus that I was weirded out by when I first heard, but the curry and chickpeas actually go so well together!

  8. Sounds delicious! I’ve never combined chickpeas and potatoes before but I definitely want to try it now that I’ve seen this!