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
- Combine yogurt, cilantro, ginger and garlic. Add potatoes, stir well, and allow to marinate for a few minutes.
- Heat oil in large pan, and add cloves, cinnamon stick, bay leaf, and cumin seeds. Cook for 1-2 minutes, until cumin turns brown.
- Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally.
- Once potatoes are nicely browned, add rice, and cook for another minute or two.
- Add turmeric, brown sugar, salt, lime juice, and water. Bring to a boil, cover with lid, and lower heat to a simmer.
- Cook, undisturbed, for 15 minutes. Add peas to pot, and do not stir in.
- Cover with lid and cook an additional 5 minutes. Remove lid, and fluff with fork.
- Remove from heat, and stir in butter. Serve and enjoy!
Recipe Notes
Add cayenne pepper, if desired.
Tuesday
Chicken Cacciatore with Brined Chicken
I’ve never brined anything in my life, but it actually looks pretty simple with these directions.
Wednesday
Healthy Sweet Potato Skins
I think I may have already linked this recipe but it’s sooooo good.
Thursday
Salmon Peas and Rice Salad
Friday
Slow Cooker Lasagna Rolls
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I am a New England mama of 3 kids, 3 kitties and 2 puppies! I grew up in the great state of NH and blog about all things healthy and natural near Nashua and Boston.
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 🙂