Sweet Potato and Lentil Curry

I was surprised by how easy and delicious this plate turned out. In my version, I only used what I had on hand. That included regular fresh basil (not Thai basil) and no hot chili sauce. I also substituted the green peppers for some leafy greens because that's all I had! Next time I will definitely try it with green bell peppers. Lentils are a great source of protein, I always enjoy finding ways to substitute meat products.

Ingredients
1 cup dry lentils
1 large sweet potato, cubed
1 (13.5) oz. can coconut milk
2 Tbsp. fresh Thai basil, chopped
1 Tbsp. Sriracha hot chili sauce (optional)
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. ground ginger
1 green pepper, chopped OR 2 stalks kale, chopped
Salt & pepper to taste

Directions
1. Cook lentils in water according to package instructions.
2. While lentils are cooking, in a separate medium sized pot, add sweet potato, coconut milk, basil, Sriracha, and spices. Bring to a simmer and let simmer until sweet potato is soft and fully cooked (about 15 to 20 minutes depending how large they are cut).
3. Stir in the chopped green pepper and cooked lentils. Let simmer another few minutes.
4. Serve hot, as is or over rice.

Adapted from: Fannetastic Food