Curried lentils and sweet potatoes à la Smitten Kitchen. I added my own twist with some 1/2 teaspoon of tamarind paste (to create a sweet-and-sour effect) and some leftover smoked turkey from my Ghanaian thanksgiving.
Here's my take:
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
4 to 5 cups vegetable broth
3 peeled sweet potatoes
1 1/2 cups dried lentils
1 teaspoon salt
2 scotch bonnet peppers
Juice of 1/2 lime
1 tbsp tamarind paste
1/4 cup chopped spring onions
1. In large pot, heat the oil. Add onion and sauté until translucent. Add garlic, ginger, garam masala, curry powder and some pepper (adjust to your taste). When the spices have been adequately mixe
2. When the spices have been adequately mixed, stir in the broth, the sweet potatoes, and lentils. Add the tamarind paste to the hot broth and allow it to dissolve. Bring it to a boil and allow it to simmer for half an hour. Allow it to cook until the lentils and the sweet potatoes are soft.
3. Stir in the lime juice just before serving and garnish with the spring onions.