1 Tbsp extra-virgin olive oil
1 onion, peeled and diced
2 Tbsp Thai curry paste
2 medium-sized yam, peeled and cut into 1/2-inch cubes
1 large orange-fleshed sweet potato, peeled and cut into 1/2-inch cubes
2/3 cup red lentils
4 cups low-sodium vegetable stock
1 cup light coconut milk
freshly ground black pepper, to taste
2 Tbsp chopped cilantro or pea shoots, for garnish (optional)
- Heat olive oil over medium heat in large stockpot. Add onion and stir until onion is soft, about 3 to 5 minutes.
- Add curry paste and cook for 1 minute more.
- Add potatoes, lentils and stock and bring to a boil. Lower heat to a slow simmer for about 20 minutes, or until lentils are cooked and potatoes are soft. Stir in coconut milk and gently heat through.
- Season with ground pepper and ladle into bowls, topped with cilantro or pea shoots for a decorative garnish. Serve hot with toasted pita triangles or crackers.
Makes 4 servings.
Source: Sage magazine