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
In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
In 8-inch skillet, heat oil over medium heat.
Add curry powder, cumin, salt, pepper, gingerroot and garlic; cook 1 minute, stirring constantly. Stir in broth.
Pour mixture into slow cooker; stir.
Cover; cook on Low heat setting 5 to 6 hours.
Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender.
Serve topped with yogurt.