Sweet Potato Curry

Make Ahead: Curry can be made 2 days ahead. Let cool; cover and chill. Add fresh basil when reheating.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pulse Ingredients: Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.

Step 2

Sauté Lemongrass: Heat olive oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season lightly with salt.

Step 3

Cook Pastes: Add curry and tomato pastes, turmeric, and black pepper. Cook, stirring, until darkened, about 3 minutes.

Step 4

Cook Tomatoes: Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes.

Step 5

Simmer Curry: Stir in coconut milk; season lightly with remaining salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20–25 minutes.

Step 6

Cook Vegetables: Add sweet potatoes, carrots, and chickpeas (or cashews), then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10–15 minutes.

Step 7

Cook Shallots: Add shallots and cook until potatoes are tender and shallots are soft, 15–20 minutes.

Step 8

Finish: Add chiles and lime juice to curry. Stir in fresh basil leaves just before serving. Spoon over rice. Top with scallions, more basil, cilantro, and serve with lime wedges.