Description
Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a flavorful and wholesome dish combining tender sweet potatoes, nutritious lentils, and vibrant Thai red curry spices. Enhanced with creamy coconut milk, fresh spinach, and lime juice, this curry is served over fluffy basmati rice and topped with crunchy, savory sesame chickpeas for added texture and protein. A perfect comforting meal that balances sweet, savory, and tangy notes with a delightful crunch.
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 (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
Instructions
- Prepare the curry base: Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add finely chopped shallots and sauté for 3 minutes until soft. Add grated ginger and cubed sweet potatoes, cooking for about 2 minutes until fragrant. Stir in 3-4 tablespoons of Thai red curry paste and cook for another minute to release the flavors.
- Cook lentils and simmer: Pour in 3 cups of low-sodium vegetable broth, add dried red lentils, fish sauce, soy sauce, and creamy peanut butter. Bring the mixture to a boil over high heat, then reduce to low. Cover and simmer for 15-20 minutes until lentils are tender and sweet potatoes are cooked through.
- Make the crispy chickpeas: While curry simmers, heat a large high-sided skillet over medium heat. Add 2 tablespoons oil and the drained, dried chickpeas. Cook, stirring occasionally, until the chickpeas become crisp on all sides, about 5 minutes. Add soy sauce and raw sesame seeds, toss well to coat, and cook for 1 more minute. Remove from heat.
- Finish the curry: Once lentils and sweet potatoes are cooked, stir in the full-fat coconut milk, baby spinach, and fresh lime juice. Cook gently for 5 minutes allowing spinach to wilt and flavors to combine. If curry is too thick, thin with extra broth to desired consistency. Remove from heat and fold in chopped cilantro.
- Serve: Spoon cooked basmati rice into bowls. Ladle the sweet potato lentil curry over the rice. Top with crispy sesame chickpeas, additional cilantro, and optional pomegranate arils for a burst of color and flavor. Enjoy this nutritious and comforting meal warm.
Notes
- You can substitute green lentils for red lentils—just adjust cooking time slightly.
- Adjust the amount of Thai red curry paste based on your preferred spice level.
- For a vegan version, omit fish sauce and increase soy sauce accordingly.
- Pomegranate arils add a lovely pop of sweetness but are optional.
- If the curry thickens too much upon standing, thin it out with more broth or water before serving.
- Leftover curry tastes great the next day; reheat gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups curry with 1/2 cup rice and chickpeas)
- Calories: 420
- Sugar: 7g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg
