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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (552g) Recipe makes 8 servings The following items or measurements are not included below: low sodium vegetable broth |
||
| Calories 614 | ||
| Calories from Fat 26 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 835mg | 34% | |
| Potassium 1429mg | 40% | |
| Total Carbohydrate 130.9g | 43% | |
| Dietary Fiber 15.5g | 61% | |
| Sugars 7.5g | ||
| Protein 17.6g | 35% | |
Potato & Chickpea Curry With Rice (Dutch Oven)
By: Enjolinfam
Jul 1, 2008
For the full Indian curry experience, serve this dish with warmed naan ( we use Best Healthy Vegan Indian Naan (Or Garlic Naan) Bread!), sliced green onion, and a bowl of spicy chutney. Be sure the lid to the Dutch oven closes tightly over the spinach so no steam escapes while the dish is cooking. Found in Vegetarian Times.
SERVES 8
Ingredients
- 3 cups jasmine rice
- 3 cups low sodium vegetable broth, divided
- 3 large russet potatoes, cut into 1/2 inch cubes (6 cups)
- 3 (15 ounce) cans chickpeas, rinsed and drained
- 3 (14 1/2 ounce) cans diced tomatoes, drained
- 1 medium onion, diced (1 cup)
- 9 garlic cloves, chopped (3 Tbsp)
- 3 tablespoons curry powder
- 3 cups baby spinach leaves, roughly chopped (tightly packed)
Directions
1
Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray.2
Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.3
Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl. Season with salt and pepper. Spread tomato mixture over chickpeas, then top with spinach.4
Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Technique
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: DrinnyCooks
On Jul 31, 2008
YUM YUM YUM YUM!!!
I just made this it is DELICIOUS!! I also used some garam masala and some chili powder - worked nicely, I'm sure you could substitute lots of different spices!
Thanks for this recipe 
From: MC Baker
On Jul 9, 2008
This was a really easy recipe. I usually like my rice on the side, but it was nice to have everything cooked quickly in one dish. I made a third of the recipe and slightly upped the potatoes, onions and spinach. Because of how much the spinach cooks down I could have used more spinach I think. Even with a third of the recipe there's more than enough food for 4 people. The seasoning is nice and simple, though the quality definitely depends on the quality of the curry powder used. Thanks for a tasty, easy lunch.
From: Diplo-mom
On Jul 7, 2008
I was a little hesitent to try this as it looked way too easy for Indian! But I am glad I did. Yummy and so, so easy to make. This is a great Indian weeknight dish and while not as complex as most Indian dishes, my husband and kids loved it. Thanks so much for posting!
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