Curry Potato Stew

A very economical one pot meal adapted from Cynthia Lair’s ‘Feeding the Whole Family’ recipe book. Great for nursing moms and healthy meal for babies over one year.

The mixture of spices is great, and if you want it mild adjust the cayenne to 1/8 tsp or less. I added a sweet potato and some red lentils last time I made this, and my husband said it was the best. The red lentils thicken it which is nice.

Don’t forget to add the salt at the very end of cooking or it’ll be too bland… ask me how I know!

CURRY STEW:

2 tsp butter
1 onion, chopped
1 tsp cumin
1 tsp coriander
1 heaping tsp freshly grated ginger root
1/4 tsp cayenne
1/4 tsp cinnamon
1 tsp turmeric
1/8 tsp black pepper
1/4 tsp allspice
1 carrot, sliced
1 parsnip
2 medium potatoes
1 small sweet potato (optional)
1 c brown lentils
1/4 c red lentils (optional)
1 tsp sea salt

Melt butter, add onions, cook to soften. Add spices and stir for a minute. Rinse the lentils in a mesh strainer. Add other ingredients to pot and bring to boil, then simmer for 50-60 minutes. Add sea salt. Garnish with yogurt and serve with naan bread.

Makes 4-6 servings.

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