A Lucious Sweet Potato Curry

Someone was nice enough to copy page 42 out of Betty Crocker's Vegetarian Cooking for me at some point, not very long ago.  But for the life of me, I don't know who it was or when.  I'm just going to say here that this is some really good stuff right here.  Holy Crow.  Thank you, Mystery Friend!

Curried Sweet Potato and Lentil Stew
Prep: 10 min; Cook: 45 min
4 Servings

2 tbs margarine or butter
1/2 onion
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.

My substitutions/additions:

• 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

Review:
So very, very good.  I served it with basmati rice and plain yogurt.  Even the littles ate it!