Go Back Email Link
–+ servings

Curried Sweet Potato and Lentil Stew

Couverts6 servings
Preparation 5 hours 30 minutes
Deel op Facebook Print Recipe

Ingredients

  • 3 cups cubes 1 inch peeled dark-orange sweet potatoes
  • 1 small onion finely chopped (1⁄4 cup)
  • 1½ cups ready-to-eat baby-cut carrots
  • ¾ cup dried lentils sorted, rinsed
  • 2 teaspoons olive or vegetable oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon finely chopped gingerroot
  • 1 clove garlic finely chopped
  • 1 can 14 oz vegetable broth
  • 1½ cups frozen cut green beans thawed
  • ½ cup plain fat-free yogurt from 2-lb container

Instructions

  • Spray 3- to 4-quart slow cooker with cooking spray.
  • In slow cooker, mix sweet potatoes, onion, carrots and lentils.
  • In 8-inch skillet, heat oil over medium heat.
  • Add curry powder, cumin, salt, pepper, gingerroot and garlic; cook 1 minute, stirring constantly.
  • Stir in broth.
  • Pour mixture into slow cooker; stir.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Stir in green beans.
  • Increase heat setting to High; cover and cook about 15 minutes longer or until beans are crisp-tender.
  • Serve topped with yogurt.

Notes & Wine Advice

Place the green beans in the refrigerator when beginning the recipe, and they will be thawed just in time to stir into the stew.

Nutrition values

Calories: 190 kcal
--------------------------------------------------------------------------------------------------
Course; Crockpot / Stew
Diets; Low Fat / Vegetarian