Vegetable Lentil Curry

Name: Vegetable Lentil Curry
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 onion, finely chopped; 2 tablespoons curry powder; 2 sweet potatoes, peeled and cut into 1-inch chunks; 1 head cauliflower, stemmed and separated into florets; 1 cup brown lentils, rinsed; 2 (14 1/2 ounce) cans diced tomatoes with juice

Vegan Vegetarian

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Ingredients

1 onion, finely chopped ⓘ
2 tablespoons curry powder ⓘ
2 sweet potatoes, peeled and cut into 1-inch chunks ⓘ
1 head cauliflower, stemmed and separated into florets
1 cup brown lentils, rinsed ⓘ
2 (14 1/2 ounce) cans diced tomatoes with juice ⓘ

Instructions

Heat a large sauce pan or dutch oven over medium heat and add saute liquid or pan spray.
Add onion, and cook 5 minutes, or until softened, stirring often.
Stir in curry powder and cook 1 minute, stirring constantly.
Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.
(Add additional water as needed.).

Nutrition & Diet Analysis (per serving)

214 kcal 11% DV

Protein Fat Carbs

Macronutrients

Protein 5.6g 11% DV

Total Fat 10g 13% DV

Carbs 31g 11% DV

Fiber 15.5g 55% DV

Sugar 4.9g 10% DV

Electrolytes

Sodium 234mg 10% DV

Potassium 468mg 10% DV

Vitamins & Minerals

Vitamin A 20mcg 2% DV

Vitamin C 19.6mg 22% DV

Calcium 155.5mg 12% DV

Iron 5.4mg 30% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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