Potatochickpeacurrywithricedutchoven Recipes

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POTATO & CHICKPEA CURRY WITH RICE (DUTCH OVEN)



Potato & Chickpea Curry With Rice (Dutch Oven) image

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

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)

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

CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

CURRIED POTATOES AND CHICKPEAS



Curried Potatoes and Chickpeas image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-ounce can)
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)

Steps:

  • Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
  • Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
  • Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
  • Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

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