Sweet Potato and Lentil Curry

1 c. red lentils

Sweet potatoes and lentils

4 c. chicken broth
2 sweet potatoes, peeled and diced
black pepper (as much as you want)
1 tsp. turmeric
coriander, dried basil (to taste)
14 oz. canned diced tomatoes, drained
1 Tbsp. cilantro, chopped
2 Tbsp. vegetable oil
1 Tbsp. butter
1 medium onion, diced
4-5 cloves garlic, minced
1 Tbsp. jalapeno slices, minced
2 tsp. fresh ginger, minced 
2/3 c. coconut milk
Hot cooked rice

Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Stir occasionally. Add the turmeric, other spices, tomatoes, and cilantro to the pot, and cook for another 10 minutes.

Curry - Time to Eat!

Meanwhile, heat the oil and butter in a large skillet. Add onion, and saute for about 5 minutes. Then add the garlic, jalapenos, and ginger; saute for another 2 minutes. Add to the lentil pot, stir in the coconut milk, and heat through. Serve over hot rice.

Here is a link to the recipe I adapted; the original is not a curry:Creamy Thai