Curried Sweet Potato and Lentil Stew
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 / Tips / 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.
Nutritional Information
Calories: 190 kcal
