Coconut Red Curry Lentil Stew With Sweet Potatoes

Ingredients

• 2 tablespoons unrefined virgin coconut oil
• 1 medium onion, finely chopped (about 1 to 1 1/4 cups)
• 2 sweet potatoes (16 to 18 ounces in total), peeled and chopped into 3/4-inch chunks
• 1 pinch kosher salt, plus more to taste
• 1 pinch red pepper flakes, plus more to taste
• 4 teaspoons finely grated ginger (from a 3-inch piece)
• 3 garlic cloves, finely grated
• 3 tablespoons red curry paste (such as Maesri or Thai Kitchen)
• 1 cup red lentils, rinsed
• 1 14.5-ounce can diced tomatoes (with juices)
• 1/3 cup finely chopped cilantro (leaves and tender stems)
• 1 14-ounce can full-fat coconut milk
• 1 lime finely grated zest (juice reserved for finishing the dish)
• 2 1/2 cups water, plus more to thin, as needed
• 1 tablespoon fish sauce, or to taste; see note about a vegan substitute
• 1 tablespoon (per person) Greek yogurt or sour cream, to serve
• 1 handful cilantro leaves, to serve

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