Curried vegetable lentil stew

Name: Curried vegetable lentil stew
Yield: 6 servings
Cuisine: Canada
Ingredients: vegetable oil 10 mL (2 tsp); red onion, chopped 1; garlic, minced 4 cloves; chopped fresh cilantro, divided 60 mL (¼ cup); minced fresh ginger or ground ginger 15 mL (1 tbsp) or 5 mL (1 tsp); mild curry paste or powder 30 mL (2 tbsp); garam masala 5 mL (1 tsp); all purpose flour 30 mL (2 tbsp); lower sodium vegetable broth 625 mL (2 ½ cups); yellow fleshed potatoes, diced 2; red bell pepper, chopped 1; fresh or frozen green beans, chopped 310 mL (2¼ cup); lentils, drained and rinsed 1 can (540 mL/19 oz)

This hearty vegetarian stew will fill your kitchen with the fragrant aroma of spices commonly used in Indian cuisine. Serve with whole grain na’an bread.

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

vegetable oil10 mL (2 tsp)
red onion, chopped1
garlic, minced4 cloves
chopped fresh cilantro, divided60 mL (¼ cup)
minced fresh ginger or ground ginger15 mL (1 tbsp) or 5 mL (1 tsp)
mild curry paste or powder30 mL (2 tbsp)
garam masala5 mL (1 tsp)
all purpose flour30 mL (2 tbsp)
lower sodium vegetable broth625 mL (2 ½ cups)
yellow fleshed potatoes, diced2
red bell pepper, chopped1
fresh or frozen green beans, chopped310 mL (2¼ cup)
lentils, drained and rinsed1 can (540 mL/19 oz)

Method 2 steps

In a large shallow saucepan or Dutch oven, heat oil over medium heat. Cook onion, garlic, half of the cilantro, ginger, curry paste and garam masala for about 3 minutes or until softened. Stir in flour until absorbed. Slowly pour in broth, stirring until combined.
Add potatoes, pepper, beans and lentils and bring to a simmer. Cover and cook, stirring often, for about 20 minutes or until potatoes are tender. Sprinkle with remaining cilantro before serving.