Curried Sweet Potato and Lentil Stew
Prep: 10 min; Cook: 45 min
2 tbs margarine or butter
1 T curry powder
2 T flour
1 (14 1/2) oz can ready-to serve vegetable broth
3/4 C dried lentils (6 oz), sorted and rinsed
1/2 t salt
1/2 C apple juice
3 C 1-inch pieces peeled sweet potatoes
1 C frozen cut green beans
Sour cream or plain yogurt, if desired
Chutney, if desired
1. Melt margarine in 3-quart saucepan over medium-high heat. Cook onion and curry powder in margarine 2 minutes, stirring occasionally. Stir in flour; gradually add broth, stirring constantly, until thickened.
2. Stir in lentils and salt; reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.
3. Stir in apple juice, sweet potatoes and green beans. Heat to boiling; reduce heat to low. Cover ans simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender. Top each serving with sour cream and chutney.
1 Serving: Calories 325 (calories from fat 65); Fat 7g (Saturated 2g); Cholesterol 0mg; Sodium 810mg; Carbohydrate 67g (Dietary Fiber 14g); Protein 13g.
- I used less than 1 T curry powder because mine says "mild" but really means "hotter than the pits of Hades and also your children will never eat it."
- I used 1 T butter
So very, very good. I served it with basmati rice and plain yogurt. Even the littles ate it!