Ingredients
- 1 tbsp olive oil
- 1 onion (peeled and sliced)
- 1 red pepper (seeded and diced)
- 2-4 tsp curry powder
- 1 tsp garam masala
- 3 cups vegetable broth
- 1 sweet potato (large, peeled and cut into spoon-sized pieces)
- 1½ cups red lentils
- 14 oz (approx) can coconut milk (light coconut milk works well, too )
- 14 oz can of whole or chopped tomatoes
- Tabasco or red pepper flakes (optional)
- ¼ cup raisins
- salt
- pepper
Instructions
- Place a small stockpot over a medium heat. When the pot is heated, add the oil, and then the onion and pepper. Sprinkle with salt and pepper. Sautee for 5-10 minutes, or until the vegetables are start to cook through
- Turn the heat to medium-high, and add 2 teaspoons of curry powder, and the garam masala to the vegetables. Stir for 30 seconds or until they become fragrant
- Add the broth, coconut milk, tomatoes, sweet potatoes, and lentils.
- Bring to a light boil, and turn the heat down to low. Simmer for 10 minutes, and add the raisins
- Simmer for another 5-10 minutes, or until the lentils and sweet potatoes are cooked through
- Taste the sauce, and adjust the flavor, if needed, with curry powder, Tabasco, and salt and pepper
Notes
Makes 6-8 servings
Nutrition Facts
Curried Lentil Stew
Serving Size
6 g
Amount per Serving
Calories
403
% Daily Value*
Fat
17
g
26
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
593
mg
26
%
Potassium
1025
mg
29
%
Carbohydrates
51
g
17
%
Fiber
18
g
75
%
Sugar
8
g
9
%
Protein
15
g
30
%
Vitamin A
6382
IU
128
%
Vitamin C
37
mg
45
%
Calcium
81
mg
8
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.