Curry Ginger Lentil Sweet Potato Ragout

Curry Ginger Lentil Sweet Potato Ragout
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 116.9
  • Total Fat: 2.9 g
  • Cholesterol: 2.5 mg
  • Sodium: 496.5 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 6.0 g

View full nutritional breakdown of Curry Ginger Lentil Sweet Potato Ragout calories by ingredient


Introduction

This could be vegan with the use of vegetable broth instead of chicken broth and omission of the yogurt to use a similar nondairy product. I also often use my Spiralizer for the sweet potatoes and onions to save chopping time. Also can use pickled jalapeno slices instead of fresh. This is fairly quick and easy to put together. It can also be cooked in the crockpot for 6-8 hours on low, adding the yogurt and cilantro before serving. It reheats well. (It's very good without the yogurt and cilantro too) This could be vegan with the use of vegetable broth instead of chicken broth and omission of the yogurt to use a similar nondairy product. I also often use my Spiralizer for the sweet potatoes and onions to save chopping time. Also can use pickled jalapeno slices instead of fresh. This is fairly quick and easy to put together. It can also be cooked in the crockpot for 6-8 hours on low, adding the yogurt and cilantro before serving. It reheats well. (It's very good without the yogurt and cilantro too)
Number of Servings: 8

Ingredients

    3.0 tsp Curry powder
    0.25 tsp Pepper, black
    4.0 cup (8 fl oz) Chicken Broth
    3.0 cloves Garlic
    1.5 tsp Ginger Root
    1.0 medium (2-1/2" dia) Onions, raw
    2.0 sweetpotato, 5" long Sweet potato
    2.0 medium whole (2-3/5" dia) Red Ripe Tomatoes
    1.0 cup Lentils
    1.0 tbsp Extra Light Olive Oil
    4.0 tbsp Cilantro, raw
    1.5 tbsp *Flax Seed Meal (ground flax)
    1.0 serving Jalapeno pepper raw (1 pepper).
    0.75 cup Fage Fat Free Greek Yogurt

Directions

About 8 1cup servings Heat stock pot or dutch oven on medium high heat for a minute before adding oil or using cooking spray. Saute garlic, onion, curry powder, ginger and jalapeno (or green pepper) for about 4 minutes. Add the lentils, sweet potatoes, tomatoes, ground flax seed, broth, salt and pepper. Bring to a boil, Reduce heat; partially cover pot and simmer, stirring occasionally, on low heat until the lentils and potatoes are tender, about 45 minutes. Stir in the yogurt and cilantro and serve.

Number of Servings: 8.0

Recipe submitted by SparkPeople user NORTHWOODSLUNA.