Root Vegetable and Lentil Curry

Name: Root Vegetable and Lentil Curry Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 15 oz yukon gold potatoes large dice; 6 carrots medium sized sliced; 2 lg parsnips sliced; 1 cup red lentils; 1 box vegetable broth; 1 T red curry paste more if you dare-less if the kids are eating too

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 6

Ingredients

15 oz yukon gold potatoes, large dice6 carrots, medium sized, sliced2 lg parsnips, sliced1 cup red lentils1 box vegetable broth1 T red curry paste, more if you dare-less if the kids are eating too

Directions

Clean and prepare vegetables as indicated on recipe list. In a large non-stick skillet sprayed with oil of choice begin browning potatoes. After a little color is on the edges, add carrots and parsnips. While the vegetables cook together for a few minutes in a measure cup or bowl combine the broth and curry paste. This way there are no lumpy surprises. Give the vegetables a toss in the pan and then add lentils and broth mixture. Bring it to a boil and then reduce heat to simmer and cover until vegetables are knife tender. The lentils will dissolve to thicken the sauce.

Makes 6 servings with Naan bread and yogurt or sour cream type item to cool. Sides and topping not in calculation.

Number of Servings: 6

Recipe submitted by SparkPeople user TURTLEMOOSE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving