Description

This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a hearty, flavorful dish combining creamy coconut-infused curry with tender sweet potatoes and lentils, complemented by crunchy, savory sesame-coated chickpeas. Perfectly spiced with Thai red curry paste and enriched with peanut butter, this comforting recipe is ideal for a wholesome, nutritious meal served over basmati rice.

Ingredients

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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 (can also use green lentils)
2 tablespoons fish sauce (or additional soy sauce)
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 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. When the oil shimmers, add the finely chopped shallots and cook for about 3 minutes until softened. Add the grated ginger and cubed sweet potatoes, cooking until fragrant, about 2 minutes. Stir in the Thai red curry paste and cook for another minute to release its aromas.
Cook lentils and simmer: Add 3 cups of the vegetable broth, lentils, fish sauce, soy sauce, and peanut butter to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and let it simmer for 15-20 minutes until the lentils are soft and the sweet potatoes are tender. Add more broth if needed to adjust consistency.
Make crispy sesame chickpeas: While the curry simmers, heat a large, high-sided skillet over medium heat. Add the sesame or olive oil and the drained, dried chickpeas. Cook, stirring occasionally, until the chickpeas are crisped all over, about 5 minutes. Add soy sauce and raw sesame seeds, toss well to combine, and cook for another minute. Remove from heat.
Finish the curry: Once the lentils and sweet potatoes are cooked, stir in the coconut milk, baby spinach, and lime juice. Cook for an additional 5 minutes until the spinach wilts and flavors meld. Remove from heat and stir in chopped fresh cilantro.
Serve: Divide cooked basmati rice among serving bowls. Ladle the curry generously over the rice, then top with the crispy sesame chickpeas. Garnish with extra cilantro and optional pomegranate arils for a burst of freshness and color. Enjoy your meal!

Notes

You can adjust the spiciness by increasing or decreasing the amount of Thai red curry paste.
If you prefer a vegan version, omit fish sauce or substitute with additional soy sauce or tamari.
Red lentils cook quickly and tend to break down, creating a creamy texture; if using green lentils, cooking time may be longer.
For a nut-free version, omit the peanut butter or substitute with sunflower seed butter.
Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Additional broth can be added during cooking to reach your desired curry consistency.

Nutrition

Serving Size: 1 bowl with chickpeas and rice (approx. 1 1/2 cups curry + 1/2 cup cooked rice)
Calories: 420
Sugar: 8g
Sodium: 450mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg