- 10 mL (2 tsp) vegetable oil
- 1 red onion, chopped
- 4 cloves garlic, minced
- 60 mL (¼ cup) chopped fresh cilantro, divided
- 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) lower sodium vegetable broth
- 2 yellow fleshed potatoes, diced
- 1 red bell pepper, chopped
- 310 mL (2¼ cup) fresh or frozen green beans, chopped
- 1 can (540 mL/19 oz) 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.
- Look for garam masala in the spice aisle of the grocery store. It is also available in sections of bulk, health or natural food stores.
- Like it spicy? Use a medium or hot curry paste or powder.
- Try different vegetable combinations. You can use sweet potatoes or squash instead of potatoes, or replace the green beans with baby spinach.