Description

This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a vibrant, hearty, and nutritious dish combining the creaminess of coconut milk and peanut butter with the warmth of Thai red curry paste. Sweet potatoes and lentils simmer in a fragrant broth infused with ginger, shallots, and spices, while crunchy chickpeas tossed in soy sauce and sesame seeds add a delightful texture. Served over basmati rice and garnished with fresh cilantro and optional pomegranate arils, this comforting meal is perfect for a wholesome and flavorful dinner.

Ingredients

Scale

Curry

2 tablespoons extra virgin olive oil
2 shallots, finely chopped
1 inch fresh ginger, grated
2 sweet potatoes, peeled and cubed
3-4 tablespoons Thai red curry paste (adjust to taste)
3-4 cups low-sodium vegetable broth or water
3/4 cup dried red lentils (or green lentils)
2 tablespoons fish sauce (or additional soy sauce for vegetarian)
1 tablespoon low sodium soy sauce
1 rounded tablespoon creamy peanut butter (or other nut butter)
1 (14 ounce) can full fat coconut milk
2 cups baby spinach
Juice from 1 lime
1/3 cup fresh cilantro, chopped, plus more for serving
Cooked basmati rice for serving
Pomegranate arils for serving (optional)

Crispy Sesame Chickpeas

2 tablespoons sesame oil or extra virgin olive oil
1 can chickpeas, drained and patted dry
2 tablespoons low sodium soy sauce
1 tablespoon raw sesame seeds

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Instructions

Prepare the curry base: Heat the olive oil in a large pot over medium heat until shimmering. Add the finely chopped shallots and sauté for about 3 minutes until softened. Stir in the grated ginger and cubed sweet potatoes, cooking for an additional 2 minutes until fragrant. Mix in the Thai red curry paste and cook for another minute to release its flavors.
Cook the lentils and sweet potatoes: Pour in 3 cups of the vegetable broth, followed by the dried red lentils, fish sauce, soy sauce, and peanut butter. Bring the mixture to a boil over high heat, then reduce to low, cover, and simmer for 15-20 minutes until the lentils are soft and the sweet potatoes tender. Add more broth if needed for desired consistency.
Prepare the crispy sesame chickpeas: While the curry simmers, heat a large, high-sided skillet over medium heat. Add the sesame or olive oil and chickpeas, cooking and stirring occasionally until the chickpeas are crispy all over, about 5 minutes. Stir in the soy sauce and raw sesame seeds, tossing to combine, and cook for another minute before removing from heat.
Finish the curry: Once the lentils and sweet potatoes are cooked, stir in the coconut milk, baby spinach, and lime juice. Continue cooking for 5 minutes until the spinach wilts and flavors meld. Remove from heat and fold in the chopped cilantro.
Serve the dish: Divide cooked basmati rice among bowls and ladle the curry generously over the rice. Top each serving with crispy sesame chickpeas, additional fresh cilantro, and optional pomegranate arils for a burst of color and flavor. Enjoy this comforting and vibrant meal warm.

Notes

For a vegetarian or vegan option, omit the fish sauce and use extra soy sauce or a vegan fish sauce alternative.
The amount of Thai red curry paste can be adjusted to your preferred spice level.
Use green lentils as a substitute if preferred; cooking time may vary slightly.
Make sure to dry chickpeas thoroughly before crisping to ensure maximum crunchiness.
This curry can be made in an Instant Pot using the sauté and pressure cook functions for faster preparation.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.

Nutrition

Serving Size: 1 bowl with chickpeas and rice (approx. 1 1/2 cups curry with 1/2 cup cooked rice)
Calories: 420 kcal
Sugar: 8 g
Sodium: 550 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 12 g
Protein: 15 g
Cholesterol: 0 mg