2Tbs. Red Curry Paste
2Tbs. Minced Garlic
1Tsp. Red Pepper Flakes
1 Cup Green Lentils
1 Lb Cubed sweet potato
1 red onion diced
1 Small can coconut milk
1/2 cup Osborne Sweet Cream Sherry
1 Can Fire Roasted Crushed Tomatoes
2Tbs. Olive oil
Sour Cream/ Yogurt
Add oil and spiced (including curry paste) into hot cast iron dutch oven. Saute over medium high heat for about a minute. Add onions and sweet potato. Cook until onions are clear/cooked. Add sherry, cook for another few minutes. Add the remaining ingredients, reduce to medium-low. Cook until lentils are tender.
Serve with sour cream or yogurt.
This is a great recipe to use up all the left over sweet potatoes I have at the end of the week. It’s a bit on the spicy side, but really filling and wonderful!