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.
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.
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!
- 1 1/2 pounds Yukon Gold potatoes , peeled and diced
- 2 tsp salt
- 1 Tbls butter
- 2 tsp curry powder
- 1/4 tsp 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.
Erin S
Latest posts by Erin S (see all)
- Mini Key Lime Cheesecakes - July 22, 2019
- Weekly Meal Plan Week 210 - July 20, 2019
- Raspberry Mimosas - July 19, 2019
Purabi says
OMG! This looks absolutely amazing!! Your presentation is gorgeous and I want to devour this immediately! I think even my kids would love this…
Jen @ Savory Simple says
Have you ever tried roasted chickpeas? They’re my new favorite snack and you’d never know you’re eating beans. I love curried anything, so this looks great!
Jennifer @ Peanut Butter and Peppers says
You have to love Chobani!! There just wonderful! Now this dishes sounds amazing!!! I have to try it!!!
Laura (Tutti Dolci) says
Love anything curry, this looks delicious!
Cassie says
I love cooking with beans. Great way to sneak them in and I love the flavors!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
I’ve never been a big bean fan either, but I’m willing to keep trying things until I do like them at least a little. Garbanzos should be ok for me since I love them in hummus. I’m definitely going to give these a try. I hope your hubby’s mouth is feeling better soon!
Kathryn says
I had something very similar for lunch today and it was utterly delicious, can’t wait to try this version!
Rowena @ Apron and Sneakers says
I love all three ingredients so this should be delicious!
The Squishy Monster says
This looks like a perfect dish to pack away for a picnic =D
Reem | Simply Reem says
I love Chickpeas…
There is no doubt they combine perfectly with potatoes, this looks fabulous!!!
Yum I am thinking some flat bread and this … JUST DELICIOUS!!
Emily @ Life on Food says
I am sketchy on chickpeas too. This looks good to me though. I think I would add some extra yogurt topping.
Lisa {AuthenticSuburbanGourmet} says
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!!
Roxana GreenGirl { A little bit of everything} says
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.
Jessica@AKitchenAddiction says
This sounds great! It’d be great to take to a picnic!
Ramona says
You know I love curry… so this is a great dish for me!! Well done and I love serving it with the yogurt.
amy @ fearless homemaker says
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!
Alyssa says
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!
Jenny @ Savour the Senses says
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!
Vicky says
Sounds delicious! I’ve never combined chickpeas and potatoes before but I definitely want to try it now that I’ve seen this!