"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

Ingredients: 

• 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

Preparation: 

1. 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.
2. 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.
3. 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

More information about the Kids' State Dinner:

• Check out the other winning 2013 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.