Description
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a hearty, flavorful, and nutritious dish perfect for a comforting meal. The curry combines creamy coconut milk, tender sweet potatoes, protein-rich lentils, and vibrant Thai red curry paste for a rich and aromatic experience. Crispy sesame chickpeas add a delightful crunch and a nutty flavor, while fresh cilantro, lime juice, and optional pomegranate arils brighten the dish. Serve it over fluffy basmati rice for a complete, satisfying dinner that suits both stovetop and Instant Pot cooking methods.
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)
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 extra virgin olive oil in a large pot over medium heat. Once the oil shimmers, add the finely chopped shallots and sauté for 3 minutes until softened. Add the 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 its aromas.
- Simmer the lentils and sweet potatoes: Pour in 3 cups of low-sodium vegetable broth or water, followed by the dried red lentils, 2 tablespoons fish sauce, 1 tablespoon low sodium soy sauce, and 1 rounded tablespoon of creamy peanut butter. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and the sweet potatoes are cooked through.
- Cook the crispy sesame chickpeas: While the curry simmers, heat a large, high-sided skillet over medium heat. Add 2 tablespoons of sesame or extra virgin olive oil and the drained, patted dry chickpeas. Cook, stirring occasionally, until the chickpeas are crisped on all sides, about 5 minutes. Add 2 tablespoons low sodium soy sauce and 1 tablespoon raw sesame seeds, tossing to combine. Cook for 1 additional minute and then remove from heat.
- Finish the curry: Once the lentils and sweet potatoes are cooked, stir in the full-fat coconut milk, 2 cups of baby spinach, and the juice from 1 lime. Cook for another 5 minutes to allow the flavors to meld and the spinach to wilt. If the curry is too thick, add extra broth to reach your desired consistency. Remove from heat and fold in 1/3 cup chopped fresh cilantro.
- Serve: Spoon cooked basmati rice into bowls and ladle the sweet potato lentil curry over the rice. Top with the crispy sesame chickpeas, additional fresh cilantro, and optional pomegranate arils for a burst of color and sweetness. Enjoy while warm!
Notes
- You can substitute red lentils with green lentils if preferred.
- Adjust the amount of Thai red curry paste according to your spice tolerance.
- For a vegan version, omit fish sauce or replace with additional soy sauce or tamari.
- If you prefer, this recipe can also be prepared in an Instant Pot using the sauté and pressure cook functions.
- Adding pomegranate arils is optional but adds a nice fresh contrast to the savory curry.
- Make sure to pat the chickpeas dry before frying to achieve maximum crispiness.
- Use low-sodium broths and soy sauces to control the salt level in the dish.
Nutrition
- Serving Size: 1 bowl with rice and chickpeas (approximately 1 1/2 cups of curry + 1/2 cup cooked rice + chickpeas)
- Calories: 420 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
