Potato & Chickpea Curry With Rice (Dutch Oven) Recipe #311092
For the full Indian curry experience, serve this dish with warmed naan ( we use Recipe #258001), 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.
by Enjolinfam
1½ hours | 30 min prep
SERVES 8
- 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)
- Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray.
- Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.
- 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.
- Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.
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5 stars