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Curried Corn Stew with Lentils and Sweet Potato
COOKING ON THE WEEKENDS16Ingredients
30Minutes
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup oil (grsapeseed)
- 1 1/2 fresh curry leaves (dozen, removed from stems, washed and dried)
- 1 1/2 cups brown onion (cut into a medium dice)
- 1 1/2 tsp. fresh ginger (finely grated)
- 1 1/2 tsp. garlic (finely minced, fresh)
- 3/4 tsp. ground cumin
- 3/4 tsp. ground turmeric
- 1/4 tsp. ground cloves
- 2 dried chile (crushed, japones)
- 3 cups sweet potato (peeled and cut into large dice)
- 1 cup yellow lentils (dried)
- 3 ears corn (cut into approximately 1to 2 inch rounds)
- 1 1/8 cups coconut milk
- 3 3/4 cups vegetable broth
- basil leaves (A handful of whole, about 2 dozen, washed and dried)
- sea salt
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol |
| Sodium770mg32% |
| Potassium740mg21% |
| Protein11g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber14g56% |
| Sugars8g |
| Vitamin A200% |
| Vitamin C10% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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