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Curried Vegetable Lentil Stew

(modified from cookspiration.com)


  • 2 tbsp oil
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 1 tbsp dried cilantro
  • 1 tsp ground ginger
  • 2 tbsp curry powder
  • 1 tsp garam masala spice mix see note below to make your own
  • 2 tbsp all purpose flour
  • 2 ½ cups broth from a can, carton or using boulion cubes
  • 2 potatoes regular or 1 large sweet potato
  • ½ package of chopped frozen spinach thawed and drained
  • ¾ cup frozen green beans chopped into 1 inch pieces
  • 2 cups cooked lentils or 1 can of lentils


  1. In a large saucepan, heat oil over medium heat. Cook onion, garlic, 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.
  2. 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

Recipe Notes

In a airtight jar or container, combine the following:
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

And remember, we’re all in a tough situation right now. If you don’t have some of these spices, just don’t worry about it – most times a recipe will still turn out just fine if you don’t follow it exactly.