Name: Sweet Potato Curry
Yield: 4–6 servings
Ingredients: 1 lemongrass stalk, tough outer layer removed, coarsely chopped; 1 2” piece ginger, peeled, chopped; 4 garlic cloves; 2 tablespoons vegetable oil; Kosher salt; ¼ cup red curry paste; 2 tablespoons tomato paste; 1 14.5-oz. can crushed tomatoes; 2 13.5-oz. cans coconut milk; 1½ pound sweet potatoes, peeled, cut into 1” pieces; ¾ 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)

Image may contain Bowl Food Dish Meal Plant and Stew

Peden + Munk

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

Recipe notes