Description

A flavorful and comforting Sweet Potato Lentil Curry paired with crispy sesame chickpeas. This hearty dish combines tender sweet potatoes, red lentils, and a rich Thai red curry base, enriched with coconut milk and peanut butter. Served over basmati rice and garnished with fresh cilantro and optional pomegranate arils, it offers a perfect balance of creamy, spicy, and crunchy textures.

Ingredients

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Curry Ingredients

2 tbsp extra virgin olive oil
2 shallots, finely chopped
1 inch fresh ginger, grated
2 sweet potatoes, peeled and cubed
3-4 tbsp 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 tbsp fish sauce (or additional soy sauce)
1 tbsp low sodium soy sauce
1 heaping tbsp creamy peanut butter (or other nut butter)
1 (14 oz) 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 tbsp sesame oil or extra virgin olive oil
1 can chickpeas, drained and patted dry
2 tbsp low sodium soy sauce
1 tbsp raw sesame seeds

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Instructions

Sauté Aromatics and Sweet Potatoes: Heat the olive oil in a large pot over medium heat until shimmering. Add the shallots and cook for about 3 minutes until soft. Stir in the grated ginger and cubed sweet potatoes, cooking until fragrant, approximately 2 minutes. Add the Thai red curry paste and cook for another minute to release its flavors.
Cook Lentils and Simmer: Pour in 3 cups of the broth, add the red lentils, fish sauce, soy sauce, and peanut butter. Bring the mixture to a boil over high heat, then lower the heat to a simmer. Cover and cook for 15-20 minutes until the lentils are tender and the sweet potatoes are cooked through.
Prepare Crispy Sesame Chickpeas: While the curry simmers, heat a large, high-sided skillet over medium heat. Add 2 tablespoons of sesame or olive oil and the drained chickpeas. Cook, stirring occasionally, until the chickpeas are crispy on all sides, about 5 minutes. Add soy sauce and sesame seeds, toss well to coat, and cook for an additional minute before removing from heat.
Finish the Curry: When the lentils and sweet potatoes are tender, stir in the coconut milk, baby spinach, and lime juice. Cook for another 5 minutes to meld flavors and wilt the spinach. If the curry is too thick, add more broth to reach desired consistency. Remove from heat and fold in chopped cilantro.
Serve: Spoon cooked basmati rice into bowls, ladle the curry over the rice, and top with crispy sesame chickpeas, additional cilantro, and optional pomegranate arils. Serve immediately and enjoy this warm, nutritious meal.

Notes

You can use either red or green lentils, but cooking times may vary slightly.
Adjust the amount of Thai red curry paste to your desired spice level.
For a vegan version, substitute fish sauce with extra soy sauce or tamari.
Peanut butter adds creamy richness but can be substituted with other nut or seed butters.
Pressing and drying the chickpeas thoroughly helps them crisp better in the skillet.
This recipe includes both stovetop and Instant Pot methods; select based on available equipment.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups curry with ½ cup rice and chickpeas)
Calories: 420 kcal
Sugar: 7 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 9 g
Protein: 15 g
Cholesterol: 0 mg