nutritional information

Per SERVING:

  • 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
Vegan Gluten-Free

Potato & Chickpea Curry with Rice

Potato & Chickpea Curry with Rice

Serves 8

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.
  • 3 cups jasmine rice
  • 3 cups low-sodium vegetable broth, divided
  • 3 large russet potatoes, cut into ½-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.)

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.

October 2007

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comments

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

veganpunkgirl - 2014-03-29 13:54:50

Haven't tried this one either

Sally - 2013-11-10 19:45:57

A favorite.

Sally - 2013-09-16 15:45:47

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!

Christine Sharma - 2013-09-05 03:17:35

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.

Kay Oliver - 2013-01-30 18:36:06

This recipe sounds amazing!

Sarah - 2013-01-30 03:23:37

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.

Lisa Bentz - 2012-04-10 20:23:47

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

turtle - 2011-05-17 17:49:17

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.

Mom - 2010-08-13 09:54:20

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

kim - 2010-05-15 01:23:17

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

Z - 2010-02-16 15:06:22

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.

Scott - 2011-11-09 11:13:42