Stone Curry with Brown Rice
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Serves8 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cups water
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 medium red potatoes, diced
- 1 medium sweet potato, peeled and diced
- 1 medium tomato, chopped
- 4 cups spinach, finely chopped
- 1/2 cup curry sauce, mild, jarred (or 1 tablespoon curry powder)
- 4 cups rice, brown, cooked
Directions
- Heat oil in a sauce pot over medium heat. Add the onion and sauté, stirring occasionally, until soft and translucent, about 4 minutes.
- Add the water and bring to a boil.
- Add the chickpeas, red-skinned potatoes, sweet potato, tomato, and spinach.
- Reduce the heat to low and simmer the vegetables until tender, about 10 minutes.
- Add the curry sauce or powder and simmer for 5 more minutes. Serve over brown rice.
Recipe Tips
Use sweet potatoes in place of russet potatoes for added vitamins and minerals.
Nutrition Facts
Stone Curry with Brown Rice
Amount Per Serving (1 1/2 cups eachg)
Calories 423
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 527mg
22%
Potassium 1187mg
34%
Total Carbohydrates 70g
23%
Dietary Fiber 14g
56%
Sugars 8g
Protein 16g
32%
Vitamin A
248%
Vitamin C
37%
Vitamin D0%
Calcium
16%
Iron
41%
* Percent Daily Values are based on a 2000 calorie diet.
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