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Vegetable-Lentil Curry

Make this colorful main course a day ahead to give flavors a chance to meld.

Ingredients: 

Ingredients: 

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2 tsp. olive oil
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1 medium-sized onion, finely chopped (about 1 ½ cups)
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2 Tbs. curry powder
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2 medium-sized sweet potatoes, peeled and cut into 1-inch chunks (about 1 ½ lb.)
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1 head cauliflower, stemmed and separated into florets (about 2 ½ lb.)
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1 cup brown lentils, rinsed
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2 14.5-oz. cans low-sodium diced tomatoes with juice

Instructions: 

  1. Heat oil in large saucepan or Dutch oven over medium heat. Add onion, and cook 5 minutes, or until softened, stirring often.
  2. Stir in curry powder, and cook 1 minute, stirring constantly. Add sweet potatoes, cauliflower, lentils, tomatoes with juice and 1 1/2 cups water. Season to taste with salt.
  3. Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes, or until lentils and sweet potatoes are tender. Season to taste with salt and pepper.
  4. Spoon mixture into shallow bowls.

Nutrition Information: 

Calories: 
250
Protein: 
13 g
Total Fat: 
2 g
Saturated Fat: 
g
Carbohydrates: 
47 g
Cholesterol: 
mg
Sodium: 
243 mg
Fiber: 
15 g
Sugar: 
10 g
Yield: 
Serves 6

Comments on this Recipe

This was very easy to make and very tasty. I even added some leftover veggies and a chopped jalapeno pepper to it - great recipe. Perfect for a cold night.

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