Sweet potato curry stew

Fall has arrived!  I’m a little sad that summer is done, but I do love seeing the leaves change color and running in the cooler temperatures has been nice!

Now that the weather is getting cooler, I’ll be spending more time in the kitchen.  On Sunday, I made the season’s first batch of chili for David and some sweet potato curry stew for me.  I also made some bread in the bread machine and between the curry stew and the bread, the house smelled amazing!

Here was last night’s dinner:

Is there anything better than a bowl of warm stew and freshly baked bread on a cool fall night?

SWEET POTATO CURRY STEW

1 Tbsp olive oil

1/2 yellow onion, diced

2 cloves garlic, minced

2 small sweet potatoes, peeled and diced

2 small russet potatoes, peeled and diced

1 cup chopped carrots

1 cup frozen peas

1 cup dried red lentils, rinsed

4 cups of vegetable broth

1/2 tsp tumeric

1/2 tsp garam masala

1/2 tsp curry powder

Pinch of cayenne pepper

Salt and pepper to taste

Heat the oil in a pot and saute the onions over medium heat until soft.  Add garlic and saute for a couple of minutes until fragrant.  Add spices and mix well, heating until fragrant.  Add veggie broth and vegetables, cover and bring to simmer.  Once vegetables start to soften, add lentils and frozen peas.  Simmer until the lentils and vegetables are tender.  I like to take a potato masher and mash up the stew, leaving some chunks of vegetables.