Curried vegetable stew
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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!
Ingredients
2
tbsp olive oil
1
medium onion, minced
2
cloves garlic, minced
1
tsp fresh ginger, (or 1/2 tsp ground)
2
tsp curry powder
1/2
tsp dried thyme
1/2
tsp dried oregano
1
tsp ground cinnamon
1
cup water
1/2
cup dried brown or green lentils, rinsed
1
medium sweet potato, cubed
1
cup carrot, diced
1
can (14oz) diced tomatoes
1/4
tsp fresh ground pepper
1/2
tsp sea salt
Instructions
- 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.