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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 348.2
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 534.8 mg
  • Total Carbs: 69.6 g
  • Dietary Fiber: 11.2 g
  • Protein: 11.2 g

View full nutritional breakdown of Curried Stew calories by ingredient
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Curried Stew

Submitted by: GALAIM

Introduction

This is a delicious curried vegetable and lentil stew to serve over brown rice. Lots of protein and vitamins, low calories, very filling. This is a delicious curried vegetable and lentil stew to serve over brown rice. Lots of protein and vitamins, low calories, very filling.
Number of Servings: 8

Ingredients

    Potato, red or new, 5 small
    Carrots, raw, 1 cup, chopped
    Zucchini, 1 cup, sliced
    Celery, raw, 1 cup, diced
    Tomato Sauce, 1 can
    Chickpeas (garbanzo beans), 1 can
    Onions, raw, 1 medium
    Garlic, 3 cloves minced
    Brown Rice, medium grain, 4 cup cooked
    Lentils, 1 cup dry
    Curry paste, Indian, 1 tbsp
    Saffron, 1 pinch
    salt
    pepper

Directions

Cook brown rice with a pinch of saffron (substitute turmeric if needed)

While rice is cooking, chop onion, garlic, potato, carrots, celery, zucchini. Add onion, garlic, potato and carrots to large pot and saute briefly in olive oil until slightly tender. Add celery and zucchini, tomato sauce, garbanzo beans, lentils, and curry paste.

Allow curry to simmer 20-30 minutes over medium-low heat until vegetables are softened and lentils are cooked through. Add water periodically as needed.

Season with salt and pepper to taste, and serve over rice.

Makes 8 servings (1c stew over 1/2 c rice)

Number of Servings: 8

Recipe submitted by SparkPeople user GALAIM.






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