QUICK CURRY

Ingredients

• 3  tablespoons  canola oil
• 2  tablespoons  chopped fresh ginger
• 2  cloves garlic, chopped
• 8  scallions, sliced, white and green parts separated
• 1  tablespoon  curry powder
• 4  medium carrots (about 8 ounces), chopped
• 1  large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
• 1  cup  red lentils
• 4  cups  low-sodium vegetable broth
• kosher salt and black pepper
• naan bread and lime wedges, for serving

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
2. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

By Dawn Perry , October, 2012

Nutritional Information

• Per Serving
• Calories 374

• Fat 11g
• Sat Fat 1g
• Cholesterol 5mg
• Sodium 549mg
• Protein 19g
• Carbohydrate 50g
• Sugar 7g
• Fiber 6g
• Iron 3mg
• Calcium 78mg