Sweet Potato Curry Stew

In keeping with our theme of soup and foods that generate left overs, I give you sweet potato curry stew.













This came together easily and tasted great. I think it might not even be so bad for you, if you use low sodium chicken broth. I'm basically in love with anything that includes a sweet potato at this point.














This soup has so many flavors! Curry, sweet potato, ginger...and then you add cilantro and it starts to really taste like Thai food. I give it four stars, on my arbitrary and inconsistent rating system. It's good for vegetarians and if you don't add the sour cream, it would be vegan, too.

We made 1 and a half times the recipe so we could use up more of the carrot and more sweet potato, etc. Left overs are perfect for our Perfect Storm week of moving and finals.

Sweet Potato Curry Stew
from Cheap Healthy Good

1/2 cup onion, chopped
1/4 cup carrot, diced
1/4 cup celery, diced
1 Tbsp. fresh ginger, minced
1 bay leaf
pinch of red pepper flakes
2 Tbsp. vegetable oil
1-1/2 cups sweet potato, peeled, cubed
1 tsp. curry powder
1/4 cup dry white wine
4 cups chicken broth (or veggie)
1/2 cup canned diced tomatoes, drained (didn’t drain them)
1/4 cup brown lentils*
1/4 cup chopped fresh cilantro
juice of 1/2 lemon
salt to taste
plain yogurt of sour cream

1) Sauté onion, carrot, celery, ginger, bay leaf and pepper flakes in oil in a pot over medium-high heat until soft, eight to 10 minutes. Add sweet potatoes and curry powder; sauté one minute. Add wine; simmer until almost evaporated, then stir in broth, tomatoes and lentils. Reduce heat to medium and simmer, uncovered, until lentils and sweet potatoes are tender, 30 minutes or so. Off heat, stir in 2 Tbsp. cilantro, lemon juice and salt. Garnish with sour cream and remaining cilantro.

Approximate Calories and Fat
408.3 calories, 14.8 g fat.


*I used red because I could buy a small, dried amount of them at the store. They hydrated quickly and were really easy to work with.