Slow-Cooker Curried Sweet Potato and Lentil Stew

Slow-Cooker Curried Sweet Potato and Lentil Stew
Slow-Cooker Curried Sweet Potato and Lentil Stew is a gluten free and vegetarian main course. This recipe serves 6. One portion of this dish contains approximately 13g of protein, 2g of fat, and a total of 244 calories. From preparation to the plate, this recipe takes around 5 hours and 30 minutes. It is perfect for Autumn. A mixture of ground cumin, yogurt, lentils, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert.

Instructions

1
In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
Ingredients you will need
Sweet PotatoSweet Potato
CarrotCarrot
LentilsLentils
OnionOnion
Equipment you will use
Slow CookerSlow Cooker
2
In 8-inch skillet, heat oil over medium heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
3
Add curry powder, cumin, salt, pepper, gingerroot and garlic; cook 1 minute, stirring constantly. Stir in broth.
Ingredients you will need
Curry PowderCurry Powder
GingerGinger
GarlicGarlic
PepperPepper
BrothBroth
CuminCumin
SaltSalt
4
Pour mixture into slow cooker; stir.
Equipment you will use
Slow CookerSlow Cooker
5
Cover; cook on Low heat setting 5 to 6 hours.
6
Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender.
Ingredients you will need
Green BeansGreen Beans
7
Serve topped with yogurt.
Ingredients you will need
YogurtYogurt
DifficultyExpert
Ready In5 hrs, 30 m.
Servings6
Health Score50
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