Lentil, Vegetable and Rice Curry Stew
- Number of Servings: 8
Ingredients
- 4 tbs peanut oil- 1 entire large onion, diced- 5 cloves garlic- 5 tbs curry powder- 1 large eggplant, peeled and chopped- 5-6 small kousa squash (sub summer squash if you can't find kousa)- 2 14.5 oz cans of diced tomatoes- 0.5 cup rice- 1.5 cups *dried* lentils (not cooked)- 1 can vegetable stock (broth if you can't get stock)- 3 cups water- salt to taste (nutrition information has 2 tsp)
- Put oil in large stock pot and heat.
- Add in onions and garlic. Slowly sweat these until the onions become translucent.
- Add in curry powder and stir until incorporated with oil.
- Add in eggplant and squash and cook a few minutes longer.
- Add lentils, tomatoes, rice, vegetable broth and water. Bring to a boil quickly and then reduce to a simmer.
- Cook ~30-40 minutes until lentils and rice are cooked.
- Makes 8 complete servings of 1.5 cups, plus a small bowl leftover.
Number of Servings: 8.5
Recipe submitted by SparkPeople user H0TARU.
- Add in onions and garlic. Slowly sweat these until the onions become translucent.
- Add in curry powder and stir until incorporated with oil.
- Add in eggplant and squash and cook a few minutes longer.
- Add lentils, tomatoes, rice, vegetable broth and water. Bring to a boil quickly and then reduce to a simmer.
- Cook ~30-40 minutes until lentils and rice are cooked.
- Makes 8 complete servings of 1.5 cups, plus a small bowl leftover.
Number of Servings: 8.5
Recipe submitted by SparkPeople user H0TARU.
Nutritional Info Amount Per Serving
- Calories: 261.2
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 848.9 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 12.7 g
- Protein: 12.4 g
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