Potato & Chickpea Curry With Rice (Dutch Oven)

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

For the full Indian curry experience, serve this dish with warmed naan ( we use Best Healthy Vegan Indian Naan (Or Garlic Naan) 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. Found in Vegetarian Times.

Ingredients Nutrition

  • 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)

Directions

  1. Preheat oven to 450 degrees 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.
  4. Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.
Most Helpful

I'm going to try this with uncooked rice, I'm not sure if it's supposed to be cooked or raw.

3 5

Well, I followed the recipe to a "T" and it came out dry and the potatoes were undercooked. I was hoping it would be saucier. I ended up adding another cup of broth and stuck it back in the oven for an additional 30 minutes. The flavors were good, I just needed to tweak it to create the type of curry I wanted.

5 5

Quick, easy and yummy! I think I will put some red pepper flakes or a bit of cayenne next time just for personal preference...we like it spicy!