Canada / Canada's food guide
Curried vegetable lentil stew
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.
Ingredients
- 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)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
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.
