Potato Chickpea Curry with Rice Dutch Oven
Warm, hearty, and packed with flavor, this Potato Chickpea Curry with Rice is a one-pot wonder made effortlessly in a Dutch oven. Featuring tender russet potatoes, protein-rich chickpeas, and a creamy coconut milk base infused with aromatic spices like curry powder, cumin, and coriander, this dish is the ultimate comfort food with a global twist. The curry simmers to perfection, melding bold, vibrant flavors that pair beautifully with fluffy basmati rice. Topped with fresh cilantro and a squeeze of lime, this vegan and gluten-free meal is both nourishing and satisfying. With just 15 minutes of prep and minimal cleanup, it’s an ideal go-to for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon chili powder (optional, for heat)
- 2 large russet potatoes, peeled and cubed
- 15 ounces canned chickpeas, drained and rinsed
- 14.5 ounces canned diced tomatoes
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1.5 cups basmati rice
- 3 cups water (for rice)
- 2 tablespoons fresh cilantro, chopped
- 1 lime lime wedges (for serving)
Instructions
Heat the olive oil in a Dutch oven over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and grated ginger, and sauté for an additional 1–2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, and chili powder (if using). Stir to toast the spices for about 1 minute.
Add the cubed potatoes to the pot and toss to coat them with the spices.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well and bring the mixture to a boil.
Lower the heat to a simmer, cover the Dutch oven with its lid, and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender.
Stir in the chickpeas, sea salt, and black pepper. Simmer for another 5 minutes to heat the chickpeas through.
While the curry is cooking, rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, bring 3 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit covered for 5 minutes before fluffing with a fork.
Taste the curry and adjust seasonings if needed.
Serve the potato chickpea curry over the cooked rice. Sprinkle with fresh cilantro and serve with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8842 mg | 384% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 56.9 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 5243 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
