Lentil, Vegetable and Rice Curry Stew
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Lentil, Vegetable and Rice Curry Stew calories by ingredient
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)
Directions
- 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.
Member Ratings For This Recipe
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