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Curried Potatoes and Chickpeas
Ingredients
  • 1 ½ pounds Yukon gold potatoes, peeled and cut into ¾-inch chunks
  • Kosher salt
  • 3 tablespoons unsalted butter
  • 1 ½ teaspoons curry powder
  • ¼ teaspoon cayenne pepper
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 cups fried onions (one 2.8-ounce can)
  • ½ cup plain Greek yogurt
  • ¼ cup chopped fresh cilantro, plus leaves for topping
  • 2 tablespoons fresh lime juice
  • 1 jalapeno pepper, thinly sliced (remove seeds for less heat)
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