Curried vegetable stew



Culinary nutritionist, Trudy Stone teaches us how to make a delicious curried vegetable stew. This recipe is perfect for thanksgiving and to really get your family excited for warm fall-flavored dinners!



  • Heat a large pot over medium-high heat and add oil. 
  • Once hot add onions, cooking until translucent, about 5 minutes.  
  • Add garlic, ginger thyme, oregano, and cinnamon. Stir and cook for about 1 -2 minutes or until fragrant. 
  • Add water, lentils, sweet potato, carrots, and diced tomatoes (and their liquid) and bring to a boil.  
  • Reduce heat and simmer for about 35 minutes or until lentils and vegetables are tender. 
  • Season to taste with salt and pepper. Serve over brown rice. 
  • Leftovers can be kept in the fridge for up to 5 days.