Slow Cooker Curried Sweet Potato and Lentil Stew

 

3

cups pieces (1 inch) peeled dark-orange sweet potatoes

1

small onion, finely chopped (1/4 cup)

1 1/2

cups ready-to-eat baby-cut carrots

3/4

cup dried lentils, sorted, rinsed

2

teaspoons olive or vegetable oil

1

tablespoon curry powder

1

teaspoon ground cumin

1/2

teaspoon salt

1/4

teaspoon pepper

1

teaspoon finely chopped gingerroot

1

clove garlic, finely chopped

1

can (14 oz) vegetable broth or 1 3/4 cups Progresso® chicken broth (from 32-oz carton)

1 1/2

cups Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed

1/2

cup plain fat-free yogurt

• 1 In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
• 2 In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, gingerroot and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
• 3 Cover; cook on Low heat setting 5 to 6 hours.
• 4 Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.