Curry Stew w/ Lentils
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil, 2 tbsp Carrots, 200 grams Onion, 1 medium Garlic, 4 cloves Yams, 2 cups Curry powder, 4 tsp Chick Peas, 2 cup Lentils, 1 cup Chicken Bouillon Cube, 2 cubes Water, 6 cups Diced Tomato, 800mL Baby Corn, 237 gram Kale, 6 cup, chopped PC 0% Greek Yogurt, 0.33 cup Cilantro, raw, 2 tbsp (Optional)
1. Saute Oil, Onions, Garlic, Carrots and Yams over medium heat until vegetables are tender and onions are translucent
2. Stir in Curry Powder and let cook for 2-3 minutes
3. Add Water, Diced Tomatoes, Bouillion Cubes, Lentils, Baby Corn and Chick Peas and let simmer till lentils are tender
4. Add Kale, Greek Yogurt, and Cilantro and heat until kale is dark and wilted
5. Serve and enjoy!
Serving Size: Makes 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FIT_DAR.
2. Stir in Curry Powder and let cook for 2-3 minutes
3. Add Water, Diced Tomatoes, Bouillion Cubes, Lentils, Baby Corn and Chick Peas and let simmer till lentils are tender
4. Add Kale, Greek Yogurt, and Cilantro and heat until kale is dark and wilted
5. Serve and enjoy!
Serving Size: Makes 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FIT_DAR.
Nutritional Info Amount Per Serving
- Calories: 355.2
- Total Fat: 7.6 g
- Cholesterol: 1.1 mg
- Sodium: 407.9 mg
- Total Carbs: 61.5 g
- Dietary Fiber: 15.5 g
- Protein: 16.0 g
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