Stone Curry with Brown Rice
"My mom runs an in-home day care, and we made this curry with all the kids while acting out the story, Stone Soup," says Corrine. "This curry is served with brown rice, fruit, and a glass of milk. We have a lot of fun making it and learning about the foods we put into it, so we like to eat it! When you taste it, don't forget to say, 'Curry from a stone. Fancy that!'" - Corrine VanderGaast, age 9, Iowa
Makes 8 servings
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cups water
- 2 (14-ounce) cans chickpeas, drained and rinsed
- 2 medium red-skinned potatoes, diced
- 1 medium sweet potato, peeled and diced
- 1 medium tomato, chopped
- 4 cups finely chopped spinach
- 1/2 cup jarred mild curry sauce or 1 tablespoon curry powder
- 4 cups cooked brown rice
- In a large saucepan over moderate heat, warm the olive oil. 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, one at a time, while talking about the colors and nutrients in each vegetable and how they keep us healthy.
- 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.
299 calories; 8 g protein; 49 g carbohydrates; 8 g fat (1 g saturated fat); 288 mg sodium
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