Potato & Chickpea Curry with Rice - Indian

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Potato & Chickpea Curry with Rice - Indian

 

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-oz. cans chickpeas, rinsed and drained

3 14.5-oz. cans diced tomatoes, drained

1 medium onion, diced (1 cup)

9 cloves garlic, chopped (3 Tbs.)

3 Tbs. curry powder

3 cups tightly packed baby spinach leaves, roughly chopped (4 oz.)

 

 

 

 

 

Preheat oven to 450ËšF. 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.

 

Serves: 8

 

Source: Vegetarian Times Issue: October 1, 2007 p.42

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 415, Protein: 14g, Total fat:

2.5g, Carbs: 85g, Cholesterol: 0mg, Sodium: 798mg, Fiber: 13g, Sugars: 7g

 

For the full Indian curry experience, serve this dish with warmed naan (Indian

flat 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.

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