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Slow-Cooker Red Curry Lentil Stew with Sweet Potatoes and Cauliflower
NANCIE'S TABLE23Ingredients
7Hours
350Calories
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Ingredients
US|METRIC
8 SERVINGS
- non-stick cooking spray
- 1 head florets (medium cauliflower, only, about 3 cups)
- 4 1/2 cups sweet potato (peeled, cubed, from about 2 medium)
- 1 yellow onion (finely chopped)
- 2 1/2 cups water
- 2 cups red lentils (dried, rinsed)
- 3 cups low sodium vegetable broth
- 3 Tbsp. Thai red curry paste (I use Thai Kitchen brand)
- 3 cloves garlic (minced)
- 1 1/2 tsp. ground coriander
- 2 tsp. ground cumin
- 1 1/2 tsp. ground turmeric
- 2 tsp. peeled fresh ginger (grated)
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt
- 2 Tbsp. tomato paste
- 1 cup coconut milk
- 1/2 cup cilantro leaves (fresh chopped, to top)
- 4 green onions (thinly sliced, to top)
- cashew (toasted, halves, to top, optional)
- cooked brown rice (or naan, to serve)
- plain Greek yogurt (to serve, omit to keep recipe vegan)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol |
Sodium440mg18% |
Potassium970mg28% |
Protein16g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber19g76% |
Sugars7g |
Vitamin A220% |
Vitamin C15% |
Calcium10% |
Iron35% |
* 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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