I couldn’t find a recipe that was exactly what I wanted so I just made one up. Ended up pretty good, I thought, though it’s hard to go wrong with curry paste + coconut milk. I love that everything in it is yellow-orange-red.

Ingredients
canola oil
1 yellow onion, chopped finely
2 cups vegetable stock
1/2 cup red lentils
1 sweet potato aka yam, cubed
3-4 small carrots, diced
red curry paste
1/3 cup coconut milk
lemon juice

Method
In a 12-inch skillet, saute onion in a bit of oil until translucent. I added some of the curry paste at this point. Add the vegetable stock and lentils. It’ll be soup-like at this point, but that’s ok. I pre-cooked the sweet potatoes in the microwave for a few minutes just to make sure they wouldn’t end up crunchy. Add the sweet potatoes, carrots, and more curry paste to taste. Let simmer, stirring occasionally, until it thickens to a curry-like (vs. soup-like) consistency. Add the coconut milk. (To be honest, I didn’t measure this, but I think that’s about right, judging from the amount I had left over.) Simmer a few minutes more. I added a bit of lemon juice right at the end, for the sour in the magic sweet-sour-salty-spicy combo. Serve with jasmine rice. Makes 3-4 servings.