Vegetable-Lentil Curry

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

  • SERVINGServings

Ingredients

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

Preparation

  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

  • Serving Size: Serves 6
  • Calories: 250
  • Carbohydrate Content: 47 g
  • Fat Content: 2 g
  • Fiber Content: 15 g
  • Protein Content: 13 g
  • Sodium Content: 243 mg
  • Sugar Content: 10 g