Potato & Chickpea Curry With Rice (Dutch Oven)

Recipe by Enjolinfam
MAKE IT SHINE! ADD YOUR PHOTO
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)
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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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