Potato & Chickpea Curry With Rice (Dutch Oven)

Name: Potato & Chickpea Curry With Rice (Dutch Oven)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 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)

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Recipe by Enjolinfam

For the full Indian curry experience, serve this dish with warmed naan ( we use Recipe #258001), 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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READY IN: 1hr 30mins

SERVES: 8

UNITS: US

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

Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray.
Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.
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.

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