Creamy Thai Sweet Potatoes and Lentils
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup lentils, rinsed
4 cups vegetable broth
2 medium sweet potatoes, unpeeled and diced
1 teaspoon turmeric
3 tablespoons oil
1 tablespoon butter
2 cloves garlic, minced
1/2 onion, thinly sliced
1/2 head green cabbage, thinly shredded
2 jalapenos, ribs and seeds removed, minced
2 teaspoons fresh minced ginger
14.5 ounce can fire roasted tomatoes
2/3 cup regular coconut milk
salt to taste
Instructions:
Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes. Heat the oil and butter in a large skillet. Add garlic, onions, and jalapenos. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.
Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.
Notes
The turmeric is important because it helps with flavor, but also with bright yellow color. Without it, the color of the dish starts to look a little dull.
From pinchofyum.com