This one grants you immunity from even the gluten-averse, meat-abstaining, fat-conscious guests.
1 1/2 pound sweet potatoes, peeled, cut into 1" pieces6 medium shallots, peeled keeping roots intact, quartered lengthwiseThinly sliced scallions, basil leaves, cilantro leaves with tender stems, and lime wedges Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes.
Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10–15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15–20 minutes. Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
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