This delicious and surprisingly easy dish comes from Loving It Vegan, a charming and easy-going recipe blog by wife-and-husband team Alison and Jaye Andrews. This recipe's great way to use our sweet potato and Thai basil (and even jalepeño) harvest!
Photo by Jaye Andrews
I've made similar recipes before, but this is the first I've seen with lentils. They add a bit of creaminess and round out the dish's natural sweetness. Instead of canned, I used dried brown lentils, bringing a 1/2 cup to boil and then letting them soak for about an hour before adding them with the potatoes. I also used water instead of veggie broth, as I was out of that. That worked just fine.
Enjoy the dish, which we ate with brown jasmine rice, but the Andrews also suggest goes well with cauliflower rice. Enjoy the couple's pet origin stories, too. ;)
(ps) If you're new to curry paste, you should be able to find it in any grocery store. Even Target carries it. I use this one from Thai kitchen. It carries a bit of a kick, so use a smaller amount than the recipe calls for if you're sensitive to heat.
In addition to this, I also used one of our fresh jalepeños, but that was only because our pepper was very mild. Mixing too much paste and a hot jalepeño would have been too hot for my palate. With just under a tablespoon of paste, though, both of us heat-averse eaters in the house were happy.
