Potato & Chickpea Curry with Rice

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.

  • 8Servings


  • 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.)


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
  • Carbohydrate Content: 85 g
  • Fat Content: 2.5 g
  • Fiber Content: 13 g
  • Protein Content: 14 g
  • Sodium Content: 798 mg
  • Sugar Content: 7 g