Potato and Chickpea Curry with Rice (Dutch Oven)

Name: Potato and Chickpea Curry with Rice (Dutch Oven)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 cup jasmine rice; 3 cup low sodium vegetable broth; 3 large russet potatoes; 3 can chickpeas (15 ounce); 3 can diced tomatoes (14 1/2 ounce); 1 medium onion; 9 garlic cloves; 3 tbsp curry powder; 3 cup baby spinach leaves

Oven-baked chickpeas, jasmine rice and russet potatoes, warmed with curry powder, a South Asian curry. It's finished with spinach.

ساعة و30 دقيقة · تكفي 8 أشخاص · متوسط

المكوّنات

710 mljasmine rice
710 mllow sodium vegetable broth, divided
3 large russet potatoes, cut into 1/2 inch cubes (6 cups)
3 canchickpeas (15 ounce), rinsed and drained
3 candiced tomatoes (14 1/2 ounce), drained
1 medium onion, diced (1 cup)
9 garlic cloves, chopped (3 Tbsp)
3 tbspcurry powder
710 mlbaby spinach leaves, roughly chopped (tightly packed)

طريقة التحضير

ابدأ وضع الطهي

الوقت: التحضير 30 دقيقة · الطهي ساعة · الإجمالي ساعة و30 دقيقة
الصعوبة: متوسط

1
Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray.
2
Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.
3
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.
4
Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.

ملاحظات وبدائل

مسببات الحساسية: لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.

Potato and Chickpea Curry with Rice (Dutch Oven)

المكوّنات

طريقة التحضير

ملاحظات وبدائل

نقاش المجتمع

المزيد لتطبخه

Baghara Baingan

Beef Rezala

Dalcha

Dhaka Kacchi Biryani