Creamy Lentil Red Curry Stew
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
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
-
Blend white beans and coconut milk together until smooth; set aside.
-
In large pot over medium heat, sauté onions, carrots and potatoes 8 to 10 minutes.
-
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.
-
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.