15 mL (1 tbsp) minced fresh ginger or 5 mL (1 tsp) ground ginger
30 mL (2 tbsp) mild curry paste or powder
5 mL (1 tsp) garam masala
30 mL (2 tbsp) all purpose flour
625 mL (2 ½ cups) sodium reduced vegetable broth
2 yellow fleshed potatoes, diced (about 300 g/10 oz total)
1 red bell pepper, chopped
180 g (6 oz) fresh or frozen green beans, chopped
1 can (540 mL/19 oz) sodium reduced lentils, drained and rinsed
In a large shallow saucepan or Dutch oven, heat oil over medium heat. Cook onion, garlic, half of the cilantro, ginger, curry paste and garam masala for about 3 minutes or until softened. Stir in flour until absorbed. Slowly pour in broth, stirring until combined.
Add potatoes, pepper, beans and lentils and bring to a simmer. Cover and cook, stirring often, for about 20 minutes or until potatoes are tender. Sprinkle with remaining cilantro before serving.