Best Coconut Curried Sweet Potato and Lentil Stew

food52.com

KTRandall

2 tablespoons unrefined virgin coconut oil

1 medium onion, finely chopped (about 1 to 1 ¼ cups)

2 sweet potatoes (16 to 18 ounces in total), peeled and chopped into ¾-inch chunks

1 pinch kosher salt, plus more to taste

1 pinch red pepper flakes, plus more to taste

4 teaspoons finely grated ginger (from a 3-inch piece)

3 garlic cloves, finely grated

3 tablespoons red curry paste (such as Maesri or Thai Kitchen)

1 cup red lentils, rinsed

1 14.5-ounce can diced tomatoes (with juices)

⅓ cup finely chopped cilantro (leaves and tender stems)

1 14-ounce can full-fat coconut milk

1 lime finely grated zest (juice reserved for finishing the dish)

2 ½ cups water, plus more to thin, as needed

1 tablespoon fish sauce, or to taste; see note about a vegan substitute

1 tablespoon (per person) Greek yogurt or sour cream, to serve

1 handful cilantro leaves, to serve

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