Meatless Monday: Curried Potatoes and Chickpeas

Adapted from Andrea Albin’s recipe in Food Network Magazine

Personal Note: Since Christmas is coming (we put our tree up last weekend! Hey that’s pretty good judging that years ago I put it up on Nov. 1.) So we’re trying to save as much money as we can! This if you know me at all, you’ll know that not only cooking but saving money is a severely out-of-control hobby for me. Tangenting back to the point, I picked this recipe because we already had a lot of the ingredients and the others were cheap. Even Daddy Warbuck can appreciate this Scrooge of a dinner.

Plan of Attack:

1. Boil potatoes

2. Combine and cook

Ingredients for 2 servings:

2 medium potatoes cut into medium sized chunks

Salt

1 Tbsp unsalted butter

¾ tsp curry powder

1/8 tsp cayenne pepper

½ can chickpeas, drained

½ C french’s fried onions (yes, you read right)

Topping-

¼ C greek yogurt

Handful chopped fresh cilantro

1 jalapeno, seeded and finely chopped

½ Tbsp lime juice

Instructions:

1. In a large pot filled ½ full with water, add potatoes and ½ tsp salt; bring to a boil and simmer for 3-5 minutes. Reserve ½ C of the cooking liquid, then drain the potatoes
2. While potatoes boil: mix yogurt, lime juice, cilantro and jalapeno.
3. Heat a skillet to medium-high heat. Melt the butter and add the boiled potatoes and cook for 8 minutes
4. With your face VERY FAR AWAY FROM THE PAN, add the curry powder and cayenne pepper; cook 15 seconds.
5. Quickly add the chickpeas, fried onions and reserved liquid; cook a final 3 minutes
6. Top with yogurt mixture
7. Enjoy!