POTATO & CHICKPEA CURRY WITH RICE (DUTCH OVEN)
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.
Provided by Enjolinfam
Categories Curries
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 614.2, Fat 3, SaturatedFat 0.4, Sodium 835.6, Carbohydrate 130.9, Fiber 15.5, Sugar 7.5, Protein 17.6
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