Potato & Chickpea Curry with Rice Recipe


Submitted by nmnicolino

Makes 12 servings


from OCT 2007 VT p. 42

Ingredients
2 cups rice
1 cup quinoa
3 cups vegetable broth
3 potatoes, diced in 1/2 inch cubes
45 oz. chickpeas , rinsed & drained
45 oz. tomatoes, diced & drained
1 medium onion, diced
9 cloves garlic, chopped
3 tbsp. curry powder
3 cups spinach, roughly chopped
Directions
  1. preheat oven to 450. Generously spray inside of Dutch Oven with cooking spray.

  2. Stir together rice, quinoa, and 2 1/2 cups of the broth. Top with potatoes, season with salt and pepper, then add chickpeas.

  3. combine tomatoes, onion, garlic, curry powder, and remaining broth in bowl. Season with salt and pepper and spread over chickpeas. Top with spinach.

  4. Cover pot and bake 55 minutes.

Categories

Main Dish

Nutrition Facts
Serving Size 391.4g
Amount Per Serving
Calories
420
Calories from Fat
41
% Daily Value*
Total Fat
4.6g
7%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
219mg
9%
Total Carbohydrates
79.1g
26%
Dietary Fiber
12.7g
51%
Sugars
9.0g
Protein
17.1g
Vitamin A 33% • Vitamin C 48%
Calcium 11% • Iron 39%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
95% confidence
A 		  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in vitamin C
    		•   
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