Sweet Potato & Lentil Curry Stew
By The Taste for Life Test Kitchen
Prep Time
45 min prep time
Number of Servings
serves 4
Ingredients
- 2 Tbsp coconut oil
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 2 tsp curry powder
- 1 large sweet potato, peeled and cut into 1⁄2-inch cubes
- 1 (14.5 oz) can diced tomatoes
- 1 cup red lentils, rinsed and drained
- 1 (13.5 oz) can lite coconut milk
- 2 cups vegetable stock
- Salt and freshly ground black pepper
- 1⁄2 cup chopped cilantro
- 1 lime, cut into wedges
Directions
- Heat oil in a large pot over medium heat. Add garlic, ginger, and curry powder and cook for 1 minute. Add sweet potato and tomatoes and their juices.
- Stir in lentils, coconut milk, and stock. Bring mixture to a simmer. Reduce heat to medium-low.
- Cover pot and cook for 30 minutes, stirring occasionally, until sweet potatoes are tender and lentils are soft.
- Season to taste with salt and pepper. Stir in chopped cilantro. Serve with lime wedges.
Nutrition Info
Per serving: 364 Calories, 14 g Protein, 46 g Carbohydrates, 9 g Fiber, 14 g Total fat (11 g sat), 357 mg Sodium, ★★★★★ Folate, ★★★★ Vitamin B1 (thiamine), ★★★ Vitamin A, B3 (niacin), B6, ★★ Vitamin C, Iron, Phosphorus, ★ Vitamin B2 (riboflavin), K, Magnesium, Potassium, Zinc
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
