Keep calm and curry on. Protein-packed legumes, veggies and a blend of aromatic spices combine to create this comforting and totally satisfying curry stew. Delicious on its own or over rice, each bite is loaded with warm Thai-inspired flavor. For the ultimate dining experience, garnish your bowl with some cashew cream and fresh cilantro or scallions before you dig in.
Creamy Lentil Red Curry Stew
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 786 kcal
Ingredients
- 15 oz. northern white beans cooked and drained
- 15 oz. lentils cooked and drained
- 2 large carrots small cubed
- 2 cups sweet potatoes small cubed
- 28 oz. crushed fire roasted tomatoes
- 1 cup coconut milk or vegetable broth
- 4 Tbsp. red curry paste
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1/2 tsp. curry powder adjust to taste
- Salt to taste
- Pepper to taste
Instructions
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Blend white beans and coconut milk together until smooth; set aside.
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In large pot over medium heat, sauté onions, carrots and potatoes 8 to 10 minutes.
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Stir in garlic, curry powder and curry paste, continue cooking 1 to 2 minutes. Stir in blended liquid, tomatoes and lentils; bring to boil. Reduce heat to low; simmer, uncovered, 15 minutes, until potatoes are tender.
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Store leftovers in airtight container; refrigerate up to 7 days.
Recipe Notes
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Nutrition Facts
Creamy Lentil Red Curry Stew
Amount Per Serving
Calories 786
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g55%
Sodium 383mg16%
Potassium 1951mg56%
Carbohydrates 124g41%
Fiber 49g196%
Sugar 14g16%
Protein 41g82%
Vitamin A 18612IU372%
Vitamin C 17mg21%
Calcium 268mg27%
Iron 15mg83%
* Percent Daily Values are based on a 2000 calorie diet.