Potato & Chickpea Curry with Rice
You need to be logged in to rate recipes.
Nutritional Information
Serves 8Amount Per SERVING:
| Calories | 415 |
| Protein | 14g |
| Total fat | 2.5g |
| Carbs | 85g |
| Cholesterol | mg |
| Sodium | 798mg |
| Fiber | 13g |
| Sugars | 7g |
For the full Indian curry experience, serve this dish with warmed naan (Indian flat 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.
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-oz. cans chickpeas, rinsed and drained
- 3 14.5-oz. cans diced tomatoes, drained
- 1 medium onion, diced (1 cup)
- 9 cloves garlic, chopped (3 Tbs.)
- 3 Tbs. curry powder
- 3 cups tightly packed baby spinach leaves, roughly chopped (4 oz.)
Directions
1. Preheat oven to 450°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. Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.
