The dish I am making today is a combination of two recipes I found this morning. The first one is from The CopyCat Cook. The combination of creamy sweet potatoes and red lentils sounds like a good pair.
This curry seems to be (and I’m definitely not a curry expert) an Indian-inspired curry (cumin, turmeric, and lentils) and I’m in the mood for Thai, so I found this recipe, which calls for Thai curry paste, cilantro, and fish sauce: Sweet Potato Thai Curry.
The final dish will use green curry paste, coconut milk, fish sauce, spinach, lentils, ginger, garlic, onion, cilantro, and of course, sweet potato.
(Vegetarians should omit the fish sauce!)
I decided to partially cook the sweet potatoes and lentils in their own pots prior to adding all the ingredients together in the curry. I wanted to make sure that all the ingredients were cooked through at the same time, spent the right amount of time in the curry sauce, and cooking those ingredients separately seemed the best way to do it. It was a bit more work, but I felt I had more control over the final dish this way. No crunchy lentils or potatoes for me!
As I added the potatoes and lentils to the curry sauce, I also added some veggie stock to thin out the coconut milk. Green curry also tends to taste soapy to me (am I the only one?) and the veggie stock mellows out the curry paste.
I ended up leaving out the fish sauce and the spinach and adding a healthy dose of lime juice at the very end of cooking.
This is, by far, the best curry recipe I’ve ever made. I highly recommend it!