Ingredients

• 1 1/2 pounds Yukon potatoes, peeled and cut into 3/4 inch cubes
• kosher salt
• 3 tablespoons unsalted butter
• 1 1/2 teaspoon curry powder
• 1/4 teaspoon cayenne pepper
• 1  (15-ounce) can of chickpeas, drained and rinsed
• 1 (2.8 ounce) can fried onions (2 cups)
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro, plus leaves for topping
• 2 tablespoons fresh lime juice
• 1 jalapeño pepper, thinly sliced (remove seeds for less heat)

Directions

1. In a medium saucepan, place potatoes, 2 teaspoons salt and enough water to cover.
2. Bring to a boil, then reduce to a simmer and cook until potatoes are almost tender (3-6 minutes).
3. Reserve 1 cup cooking water, then drain potatoes.
4. Melt butter in a large skillet over medium-high heat,
5. Add potatoes and cook, stirring occasionally until golden, about 8 minutes.
6. Stir in curry powder and cayenne and cook, stirring 30 seconds.
7. Add chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing potatoes with a spoon, until heated through, about 3 minutes.
8. Add more cooking water if needed.
9. Season with salt.
10. In a bowl, mix yogurt, cilantro, lime juice and 2 tablespoons of water.
11. Top potato-chickpea mixture with yogurt mixture, remaining fried onions, jalapeño and cilantro leaves.
12. Enjoy!!