Best 4 Potato Chickpea Curry With Rice Dutch Oven Recipes
Embark on a culinary adventure with our Potato Chickpea Curry with Rice Dutch Oven recipe, a delightful vegetarian dish that tantalizes your taste buds with its explosion of flavors. This wholesome and satisfying meal combines the earthy goodness of potatoes, the nutty texture of chickpeas, and a symphony of aromatic spices, all simmering in a rich and creamy tomato-based sauce. Served with fluffy basmati rice, this curry is a perfect balance of flavors and textures, making it an ideal choice for a comforting and nourishing lunch or dinner.
Additionally, our article features a collection of diverse and delectable recipes that cater to a variety of dietary preferences and culinary cravings. Indulge in the classic flavors of our Beef and Broccoli Stir-Fry, a timeless dish that blends tender beef, crisp broccoli, and a savory sauce. For a lighter and refreshing option, our Caprese Pasta Salad offers a symphony of flavors with its combination of juicy tomatoes, fresh mozzarella, and aromatic basil, all tossed in a tangy vinaigrette.
If you're craving a hearty and flavorful soup, our Italian Sausage Soup is sure to satisfy with its medley of savory sausage, tender vegetables, and a rich and flavorful broth. And for a sweet treat, our No-Bake Cheesecake Bars offer a delightful indulgence with their creamy and velvety filling, graham cracker crust, and a luscious topping of fresh berries.
With our Potato Chickpea Curry with Rice Dutch Oven recipe as the main attraction, these additional recipes provide a culinary journey that will tantalize your taste buds and leave you craving more.
CHICKPEA & POTATO CURRY
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
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.
PRESSURE-COOKER CHICKPEA AND POTATO CURRY
I make chana masala, the classic Indian dish, 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 30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , 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.
CHICKPEA CURRY WITH RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the basmati rice according to the package instructions.
- Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
- Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams
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
Tips:
- Use a variety of vegetables. This recipe calls for potatoes and chickpeas, but you can also add other vegetables such as carrots, celery, bell peppers, or green beans.
- Adjust the spices to your taste. The recipe calls for a moderate amount of spices, but you can add more or less depending on your preference.
- Use a good quality curry paste. The curry paste is what gives this dish its flavor, so it's important to use a good quality paste. Look for a paste that is made with fresh ingredients and has a deep, rich flavor.
- Don't overcook the vegetables. The vegetables should be tender but still have a little bit of a bite to them. If you overcook them, they will become mushy.
- Serve with rice or your favorite side dish. This curry is traditionally served with rice, but you can also serve it with naan bread, roti, or quinoa.
Conclusion:
This potato chickpea curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner recipe, give this curry a try!
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