Looking for a meatless Indian dish that isn’t completely spicy? Here is a delicious Vegetarian Indian Rice and Potatoes with peas, spinach and chickpeas. It’s so super easy and fragrant and sure to be a hit tonight!
Vegetarian Indian Rice and Potatoes
Back in the day, my husband and I used to go to Indian buffet every single Sunday and I loved it! There’s nothing like authentic Indian food on a lazy Sunday. This, of course, was before kids. This was when we had the luxury to have a leisurely lunch in the city, when the most pressing responsibility on the weekend was getting laundry done. But, of course, now I wouldn’t change anything but I can think sweetly back to those days with friends over a steaming chicken korma and the most perfectly cooked basmati rice.
Since then, I am always trying to find Indian recipes I can make at home. I found this recipe a few weeks ago and immediately wanted to try it. I was a little unsure about pairing rice AND potatoes, but once I added the other ingredients which included peas, spinach and chickpeas, it felt a lot more rounded out. It isn’t too spicy but can definitely be adjusted for people who like spicier food. This is one of those healthy recipes I will keep and make again!
Monday
Vegetarian Indian Rice and Potatoes

Vegetarian Indian Rice and Potatoes
Ingredients
- 2 medium potatoes peeled and cut into sticks
- 3 tbsp yogurt
- 2 tbsp minced fresh cilantro
- 1 tsp ginger peeled and minced
- 2 cloves garlic
- 6 whole cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 1/2 tsp cumin seeds
- 3 tbsp oil
- 1 cup rice
- 1 cup dried and soaked chickpeas or 1 can, rinsed
- 3/4 tsp turmeric
- 1 tsp light brown sugar
- 1 tsp salt
- 1 tsp lime juice
- 2 cups water
- 1/2 c frozen peas
- 1 tbsp butter
Instructions
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Combine yogurt, cilantro, ginger and garlic. Add potatoes, stir well, and allow to marinate for a few minutes.
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Heat oil in large pan, and add cloves, cinnamon stick, bay leaf, and cumin seeds. Cook for 1-2 minutes, until cumin turns brown.
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Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally.
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Once potatoes are nicely browned, add rice, and cook for another minute or two.
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Add turmeric, brown sugar, salt, lime juice, and water. Bring to a boil, cover with lid, and lower heat to a simmer.
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Cook, undisturbed, for 15 minutes. Add peas to pot, and do not stir in.
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Cover with lid and cook an additional 5 minutes. Remove lid, and fluff with fork.
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Remove from heat, and stir in butter. Serve and enjoy!
Recipe Notes
Add cayenne pepper, if desired.
Believe it or not I have never had Indian food before. But my husband and I being on a very tight budget don’t eat any meat except for the occasional chicken. I love how this sounds, the cilantro to brighten it up as well as the peas. And I have never had rice and potatoes in one dish.
I do have a question. Would it make a big difference if I didn’t add the turmeric? That is one spice I don’t have. Thanks!
Hi Robin – It won’t kill the dish if you don’t have turmeric, however, turmeric is a really healthy spice. I think it would still taste really yummy without the turmeric – maybe try some curry?
This sounds great! I love Indian food. Thank you for sharing.
This looks fantastic. I love your recipes. It uses “real” ingredients versus processed crap. Thanks 🙂