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Ingredients
US|METRIC
4 SERVINGS
- 3 stalks lemon grass (chopped, outer tough leaves and ends trimmed)
- 1 1/2 Thai chilis (fresh small red, deseeded, or more for extra heat)
- 1 small onion (peeled and roughly chopped)
- 5 garlic cloves (peeled)
- 3 inches young ginger (piece of fresh, washed, roughly chopped)
- 1/4 cup cilantro
- 5 turmeric (small fingers of, about 5 inches washed and trimmed and roughly chopped)
- 1 pinch salt
- water
- 1 Tbsp. coconut oil
- 1 medium onion (diced small)
- 1/3 cup curry paste
- 1 liter vegetable stock
- 160 mL coconut milk
- 6 sweet potatoes (peeled and diced, about 4 cups)
- 1/2 cup yellow lentils (toor dal)
- 4 lime leaves
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