Sweet Potato Curry

1 Tbsp olive oil
1 large onion, chopped
1 tsp garlic, minced
1 tsp ginger, minced
1 Tbsp Red Curry Paste (Thai Kitchen Brand, or your favorite curry spice)
1/4 tsp cayenne pepper
1 tsp paprika
1 tsp turmeric
2 large sweet potatoes, peeled and chopped
1 can (15 oz) chickpeas, drained
1 can (15 oz) crushed tomatoes
1/2 cup vegetable stock
1/4 cup peanut butter
2 Tbsp brown sugar
Salt and black pepper to taste
1-2 cups fresh basil (optional)
Plain Soy Yogurt (optional)

Add the olive oil to a pot along with onion, garlic, ginger, red curry paste, cayenne pepper, paprika and turmeric. Sauté until the onions are softened.

Add in the chopped sweet potatoes and lentils and toss to mix in with the spices. Add the canned tomatoes and vegetable stock. Bring to the boil.

Cover the pot and let it simmer until the sweet potatoes are fork tender. Add in the peanut butter and brown sugar, stir in until melted. Add in the fresh basil and stir in until wilted. Add salt and pepper to taste.

Serve over basmati rice or cauliflower rice and top with some crushed peanuts and fresh basil. Add a dollop of plain soy yogurt to increase creaminess.