Thai Red Curry Stew

4 cups vegetable broth
3 stalks lemon grass, outer leaves removed, lower part only chopped into 2-inch pieces (discard grassy top)
2 Tbs Thai red curry paste
2 large sweet potatoes, peeled and diced
15oz can red kidney beans, rinsed and drained

1) In a large saucepan, combine broth, lemon grass, curry paste and sweet potatoes. Bring to a boil. Cover and cook over medium heat for 7 minutes.
2) Stir in beans and salt to taste. Cover and cook until sweet potatoes are tender, about 3 more minutes. Remove pieces of lemon grass and serve.

Review: I had a jar of Thai red curry paste in the fridge that I needed to use. This recipe was a great way to use up some of it (half the jar!). This didn't taste spicy, but instead actually tastes really sweet. The lemon grass and curry and a little bit of exotic flavor, but it's not prominent. This is a great alternative to soup and is really filling.

Adapted from:
http://www.vegetariantimes.com/recipe/thai-inspired-red-bean-and-sweet-potato-stew/