Prep time: 15 minutes
Cook time: 35 minutes
Ingredients:
Olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp ginger, minced
1 tbsp red curry paste (I use Massaman)
1/4 tsp cayenne pepper
1 tsp paprika
1 tsp cumin or turmeric
1200 g (2.6 lb) sweet potato (about 3 large), cubed bite sized
1 can (425 g / 15 oz) lentils, drained
1 can (400 g / 14 oz) chopped tomatoes
1/2 cup vegetable stock
1/2 cup water (if more liquid is needed)
1 can (400 g / 14 oz) coconut cream
rice, for serving
63 g (1/4 cup) peanut butter
40 g (2 cups) fresh basil
salt & pepper
A friend shared this recipe with me and it became a staple in the household whilst I lived there. It kept the omnivores filled, the pescatarian happy, and the kiddos loved it as well. The curry is mild especially with the natural sweetness of coconut cream, basil, and sweet potato. It certainly tows the line between savoury and dessert-y.
It's an easy one-pot meal with minimal prep/cook effort and it serves heaps and freezes well. What more can I say? It's truly delightful.
Ingredients:
Olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp ginger, minced
1 tbsp red curry paste (I use Massaman)
1/4 tsp cayenne pepper
1 tsp paprika
1 tsp cumin or turmeric
1200 g (2.6 lb) sweet potato (about 3 large), cubed bite sized
1 can (425 g / 15 oz) lentils, drained
1 can (400 g / 14 oz) chopped tomatoes
1/2 cup vegetable stock
1/2 cup water (if more liquid is needed)
1 can (400 g / 14 oz) coconut cream
rice, for serving
63 g (1/4 cup) smooth peanut butter
40 g (2 cups) fresh basil
salt & pepper
Directions:
1. Heat a large pot to medium-high heat, add olive oil and onion, garlic, ginger, curry paste, cayenne, paprika, and turmeric/cumin. Sauté until onions soften.
2. Mix in the sweet potato and lentils until evenly coated in spices.
3. Add tomatoes, vegetable stock, and coconut milk and bring the curry to a boil. Add an additional 1/2 cup water if needed to thin out.
4. Lower the curry to a simmer, cover the pot, and cook until sweet potato is tender (25-30 minutes).
5. Meanwhile, cook rice according to your preferred method and set aside.
6. Turn the curry off the heat and stir in peanut butter until melted and the basil until wilted.
7. Season with salt & pepper to taste and serve over rice with fresh basil garnish.
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