Potato & Chickpea Curry With Rice (Dutch Oven)

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Total Time
1hr 30mins
30 mins
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.

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  • 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)


  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!