Root Vegetable and Lentil Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 249.6
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 560.4 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 10.2 g
  • Protein: 12.3 g

View full nutritional breakdown of Root Vegetable and Lentil Curry calories by ingredient


Introduction

This recipe is modified from the BBC Good Food Magazine. When I first made it, I really messed up the metric conversion! This recipe is modified from the BBC Good Food Magazine. When I first made it, I really messed up the metric conversion!
Number of Servings: 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

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.