Name: Sweet Potato Curry
Yield: 12 servings
Ingredients: 1 lemongrass stalk, tough outer layer removed, coarsely chopped; 1 (2-inch) piece ginger, peeled, chopped; 4 garlic cloves; 2 tablespoons vegetable oil; Kosher salt; 1/4 cup red curry paste; 2 tablespoons tomato paste; 1 (14.5-ounce) can crushed tomatoes; 2 (13.5-ounce) cans coconut milk; 1 1/2 pound sweet potatoes, peeled, cut into 1" pieces; 3/4 pound small or young carrots, peeled, cut on a diagonal into 2" pieces; 6 medium shallots, peeled keeping roots intact, quartered lengthwise; 1 red Thai chile, thinly sliced (optional); 1 tablespoon fresh lime juice; Steamed jasmine rice (for serving); Thinly sliced scallions, basil leaves, cilantro leaves with tender stems, and lime wedges (for serving)

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Photo by Peden + Munk

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.

Recipe notes

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