30min · 6 servings • 1 tablespoon neutral-flavored oil, such as avocado or grapeseed (omit for slow cooker version) • 1.25 pounds sweet potatoes, peeled and cut into 1’’ cubes, about 1 large or 2 small potatoes • 1 tablespoon minced garlic • 1-2 tablespoons finely-diced and seeded serrano, Thai bird chile, or jalapeno pepper (optional for a spicier curry) • 3 tablespoons Thai red curry paste (such as Thai Kitchen) • ½ teaspoon ground ginger or 1 tablespoon finely-grated ginger • 2 teaspoons ground turmeric • 2 tablespoons tomato paste • 1 teaspoon salt, plus more to taste • 4-5 cups low-sodium vegetable or chicken stock • ¼ cup maple syrup or coconut sugar • 1 cup dried brown or green lentils, rinsed and picked through • 1 (14.5 ounce) can full-fat coconut milk • 5 ounce