Stone Curry with Brown Rice

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Serves8 (1 1/2 cups each)
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  1. Heat oil in a sauce pot over medium heat. Add the onion and sauté, stirring occasionally, until soft and translucent, about 4 minutes.
  2. Add the water and bring to a boil.
  3. Add the chickpeas, red-skinned potatoes, sweet potato, tomato, and spinach.
  4. Reduce the heat to low and simmer the vegetables until tender, about 10 minutes.
  5. 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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