Curried Sweet Potato And Red Lentil Stew

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon butter (or more oil)
• 1 small onion, chopped
• 2-3 cloves garlic, crushed
• 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 medium yellow potato, cut into 1/2-inch pieces
• 1 tablespoon fresh grated ginger
• 1/2 cup curry paste (or curry powder)
• 2 cups dried red lentils
• 1 cup vegetable stock (or chicken stock)
• 1/2 cup chopped fresh cilantro (optional)
• 2 teaspoons lime juice
• salt to taste (optional)

Method

1. 1 Heat oil and butter in a large skillet over medium-high heat. Sauté onion for 3-4 minutes until soft and golden.
2. 2 Add garlic and potatoes; cook 3-4 minutes until edges turn golden.
3. 3 Stir in ginger and curry paste; cook for 1 minute.
4. 4 Add lentils, cilantro, stock, and coconut milk. Stir to combine and reduce heat to a simmer.
5. 5 Cover and cook for 30 minutes, stirring occasionally, until potatoes are tender. Add liquid if too thick.
6. 6 Remove from heat. Stir in lime juice and salt. Serve hot.