A warm curry with a pleasant crunch

Ingredients

1/2 cup apple cider vinegar
1 cup very thinly sliced red onion
2 tbsp sugar, divided
2 medium sweet potatoes, peeled and cubed
2 cups chicken broth
2 cups water, divided
2 cups dried red lentils
3 tbsp Thai red curry paste (such as Thai Kitchen)
1 (6oz) can of tomato paste
2 tsp grated ginger
2 tsp tumeric
2 tsp garam masala
1 tbsp fish sauce
3 garlic cloves, minced
1 (8oz) can of pineapple, chopped
1 (15oz) can of coconut milk
1/2 cup cilantro, minced

Directions

1. Combine apple cider vinegar, and 1 tbsp sugar in a small bowl.
2. Microwave mixture for 2 minutes or until mixture starts to boil.
3. Add onions to vinegar mixture and let stand at room temperature.
3. Cook sweet potato in a covered saucepan with chicken broth and 1 cup of water over medium-high heat until potatoes have softened.
4. Add 1 cup water, red lentils, 1 tbsp sugar, tomato paste, red curry paste, ginger, tumeric, garam masala, fish sauce, and garlic cloves.
5. Cover and cook until red lentils are tender, about 5-10 minutes, and add additional water if necessary.
6. Add pineapple and coconut milk then cook for 2-4 minutes longer and remove from heat.
7. Remove onions from vinegar mixture and mix them into curry.
8. Garnish with cilantro and serve over rice.

Adapted from Sweet Potato-and-Red Lentil Curry