Skip to main content

Potato & Chickpea Curry with Rice

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: 

Ingredients: 

Ingredient Line: 
3 cups jasmine rice
Ingredient Line: 
3 cups low-sodium vegetable broth, divided
Ingredient Line: 
3 large russet potatoes, cut into ½-inch cubes (6 cups)
Ingredient Line: 
3 15-oz. cans chickpeas, rinsed and drained
Ingredient Line: 
3 14.5-oz. cans diced tomatoes, drained
Ingredient Line: 
1 medium onion, diced (1 cup)
Ingredient Line: 
9 cloves garlic, chopped (3 Tbs.)
Ingredient Line: 
3 Tbs. curry powder
Ingredient Line: 
3 cups tightly packed baby spinach leaves, roughly chopped (4 oz.)

Instructions: 

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.

Nutrition Information: 

Calories: 
415
Protein: 
14 g
Total Fat: 
2.5 g
Saturated Fat: 
0 g
Carbohydrates: 
85 g
Cholesterol: 
0 mg
Sodium: 
798 mg
Fiber: 
13 g
Sugar: 
7 g
Yield: 
Serves 8

Comments on this Recipe

This rocked! I cut the ingredients by 1/3, used all organic and cut the salt. Served with a small dollop of spicy mango chutney.

I strongly recommend leaving out the rice and going easy on the potatoes.

I've made this several times and it always comes out tasty!

I recommend you add a serrano pepper and use less rice.....yet another way to introduce spinach to Marjorie. On second thought, she probably wouldn't like the pepper.

what is the serving size? this has a lot of carbs and sodium!!!! perhaps one should use only fresh products, not canned?

Just made this in my crockpot. Excellent! Smells heavenly and tastes delicious. Easy to make in the crockpot. I coated the crock very lightly with olive oil, combined everything as desribed, then covered it and cooked on high for about 1-1/2 hours.

This recipe sounds amazing!

Yummy! Next time around, I'd cut the rice in half but keep everything else the same (including the water). I did not use a Dutch Oven, just a regular pot with a rather tight-fitting lid.

I liked this. I cut the curry powder and added garam masala, cumin, turmeric and coriander. I also added ginger root as a lot of Northern Indian cooking has ginger in it. Next time I will add a serrano or jalapeno pepper or two for some spice. Very good!

A favorite.

Haven't tried this one either

Wow - get a clue and read some Indian food blogs. What a way to mess up Indian food ...

A big FYI. Use three cups of COOKED rice. Otherwise, you end up with a very large undercooked dish.

Can I use any other potatoes i.e. sweet potatoes???

Funny how people try recipes and they're expert all of sudden ,leaving lame remarks

Crockpot Comment -- I put it in the crockpot like someone else suggested and it was not ready on time!!! It's been on high for 2 hours now and still the potatoes are not cooked. (My crockpot is fine.) I just wanted to mention this for others. So, tonight we will eat salad. This meal will end up as "leftovers" for tomorrow night.