Potato & Chickpea Curry With Rice (Dutch Oven)

Enjolinfam's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 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.

Reviews

[veganjess]

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.

[mrshanes]

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!

[DrinnyCooks]

YUM YUM YUM YUM!!! I just made this it is DELICIOUS!! I also used some garam masala and some chili powder - worked nicely, I'm sure you could substitute lots of different spices! Thanks for this recipe :)