I absolutely love this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe because it brings together hearty, comforting flavors with a gorgeous texture contrast that keeps every bite exciting. Whether it’s a chilly weeknight or you just want a nourishing plant-based dinner that satisfies, this curry checks all the boxes for me.
When I first tried this recipe, I was blown away by how the creamy, spiced curry paired with those crunchy sesame chickpeas created a perfect balance of flavors and textures. You’ll find that it’s simple to make but impressive enough to serve to guests — guaranteed to become one of your go-to meals!
Why You’ll Love This Recipe
- Rich, Comforting Flavors: The blend of sweet potatoes, lentils, and creamy coconut milk creates a deeply satisfying curry everyone loves.
- Crispy Texture Contrast: The sesame chickpeas add a delightful crunch that elevates the whole dish.
- Easy to Make: With straightforward steps and optional Instant Pot method, this recipe works for any skill level.
- Flexible and Nutritious: Packed with plant-based protein and vitamins, plus you can customize spices and ingredients to your liking.
Ingredients You’ll Need
Every ingredient in this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe works in harmony to bring out both hearty and fresh flavors. I recommend shopping for fresh turmeric, good quality Thai red curry paste, and ripe limes to get the best results.
- Extra virgin olive oil: Use this for a mild, fruity base for sautéing that complements the spices.
- Shallots: They add a subtle sweetness and depth more delicate than onions.
- Fresh ginger: Grating fresh ginger releases vibrant warmth and a touch of zing.
- Sweet potatoes: Their natural sweetness balances the heat from the curry paste.
- Thai red curry paste: Key for authentic flavor—adjust the amount to control spice level.
- Low-sodium vegetable broth or water: Keeps the curry light without adding too much salt.
- Dried red lentils (or green lentils): Cook quickly and soak up flavors beautifully.
- Fish sauce or additional soy sauce: Adds umami depth; substitute soy sauce for vegan option.
- Low sodium soy sauce: For salty complexity without overpowering.
- Creamy peanut butter (or other nut butter): Gives luscious creaminess and richness.
- Full-fat coconut milk: Offers silky texture and tropical flavor.
- Baby spinach: Last-minute freshness and mild green flavor.
- Lime juice: Brightens and balances the savory richness.
- Fresh cilantro: Herbaceous finish that you can’t skip.
- Cooked basmati rice: Perfect for soaking up every bit of curry sauce.
- Pomegranate arils (optional): Adds a pop of color and sweet-tart crunch.
- Chickpeas: Roasted crispy with sesame seeds for that irresistible texture contrast.
- Sesame or extra virgin olive oil for chickpeas: Toasty flavor for crisp chickpeas.
- Raw sesame seeds: Sprinkle on chickpeas to amplify nuttiness.
Variations
I like to switch up the curry depending on what’s in my pantry and what my family prefers. Feel free to personalize this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe by adding or swapping ingredients to suit your taste or dietary needs.
- Spice Level: Sometimes I add extra Thai red curry paste or a pinch of cayenne when I want more heat; it’s easy to adjust the curry’s kick.
- Nut Butter Options: I’ve used almond or cashew butter instead of peanut for a different creamy twist that’s just as delicious.
- Vegan Version: Simply replace the fish sauce with extra soy sauce or tamari to keep it plant-based without losing depth.
- Seasonal Greens: Swap baby spinach for kale or chard if you prefer something heartier or want a seasonal change.
How to Make Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
Step 1: Sauté the Aromatics and Sweet Potatoes
Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat until it shimmers. Add the finely chopped shallots and cook for about 3 minutes until they’re soft and fragrant. Then toss in the grated fresh ginger and cubed sweet potatoes, cooking for another 2 minutes—this step really wakes up the kitchen with amazing aromas. Once everything is coated and smell-worthy, stir in the Thai red curry paste and cook for an additional minute to release all those spicy, flavor-packed oils.
Step 2: Simmer the Lentils and Curry Base
Pour in 3 cups of low-sodium vegetable broth (or water if you prefer) along with the dried red lentils, fish sauce, soy sauce, and a generous spoonful of creamy peanut butter. Bring the mixture to a boil over high heat, then reduce to low and cover the pot, letting everything simmer for 15 to 20 minutes. Keep an eye on the lentils and sweet potatoes—they should become tender and the curry will thicken beautifully. If it looks too thick, just add a bit more broth; I love a sauce that’s just spoonable enough to coat every grain of rice.
Step 3: Prepare the Crispy Sesame Chickpeas
While the curry simmers, grab a large skillet and heat 2 tablespoons of sesame or olive oil over medium heat. Add the canned chickpeas (make sure you drain and pat them dry first!) and cook, stirring occasionally until they’re golden and crispy on all sides—this usually takes about 5 minutes. Stir in soy sauce and raw sesame seeds, toss to coat evenly, then cook for one more minute before removing from heat. This step gives you that addictive crunch that contrasts so well with the creamy curry.
Step 4: Finish the Curry
Once the lentils and sweet potatoes are nice and soft, stir in a full can of coconut milk, handfuls of baby spinach, and the fresh juice of one lime. Let it all cook on low for another 5 minutes—this is when the flavors really meld and the spinach wilts into the creamy sauce. Finish by folding in chopped fresh cilantro, which adds a bright herbal note that just lifts the whole dish.
Step 5: Serve and Enjoy
Divide fluffy cooked basmati rice between bowls, ladle the vibrant curry over the top, then sprinkle with the crispy sesame chickpeas. If you have pomegranate arils on hand, scatter a few on top—it gives a burst of juicy sweetness and a pop of jewel-like color that’s irresistible. Sit down, dig in, and enjoy every bite of this comforting, nutrient-packed meal!
Pro Tips for Making Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
- Dry Your Chickpeas Well: Patting chickpeas completely dry before frying helps them crisp up instead of steaming in the oil.
- Adjust the Curry Paste Gradually: Start with 3 tablespoons and add more to taste—this way you avoid overpowering heat or spice for picky eaters.
- Use Fresh Lime Juice Last: Adding lime juice towards the end brightens the whole dish without cooking off the fresh citrus flavor.
- Low-Sodium Sauces Are Your Friend: It’s easier to add salt later than to fix a curry that’s too salty from the start.
How to Serve Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
Garnishes
I always top this curry with a handful of fresh chopped cilantro to add a fresh, bright note that contrasts the rich curry. Pomegranate arils are another favorite garnish, bringing unexpected sweetness and jewel-like color. Sometimes I add a dollop of plain yogurt or coconut yogurt if I want a cooling touch.
Side Dishes
Serving this with simple basmati rice is perfect, but I also love pairing it with warm naan or crusty bread to soak up the sauce. For a fresh side, a cucumber raita or lightly dressed salad balances the richness of the curry. Roasted vegetables like cauliflower or broccoli also make delicious accompaniments.
Creative Ways to Present
For special occasions, I like to serve the curry in coconut shells or colorful bowls to amp up the visual appeal. Arranging chickpeas and pomegranate arils artistically on top adds a festive touch. Adding edible flowers or a sprinkle of toasted nuts can also make it look extra special when you’re hosting friends or family.
Make Ahead and Storage
Storing Leftovers
I store leftover Sweet Potato Lentil Curry with Crispy Sesame Chickpeas in an airtight container in the fridge, and it stays fresh for up to 4 days. I keep the crispy chickpeas separate to maintain their crunch, adding them just before serving the leftovers.
Freezing
This curry freezes really well, which is great for busy weeks. I recommend freezing just the curry base (without chickpeas or spinach) in portioned containers for up to 3 months. When thawed, stir in fresh spinach and lime juice before reheating to keep it tasting bright.
Reheating
To reheat, I slowly warm the curry on the stove over medium-low heat, stirring occasionally so it doesn’t stick or scorch. Once hot, I fold in baby spinach and fresh cilantro to refresh the flavors. I always add the crispy sesame chickpeas just before serving so they don’t lose their crunch.
FAQs
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Can I make Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe vegan?
Absolutely! Simply replace the fish sauce with extra soy sauce or tamari to keep the deep umami flavor without using animal products. The rest of the ingredients are already plant-based.
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What type of lentils work best for this curry?
Red lentils are great because they cook quickly and break down into a creamy texture, but you can also use green lentils for more bite and texture if you prefer. Just extend cooking time slightly if using firm lentils.
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How do I keep the chickpeas crispy after cooking?
Make sure to pat chickpeas dry before cooking and only add soy sauce and sesame seeds near the end of cooking. Store cooked chickpeas separately and add just before serving to maintain crispness.
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Can I prepare this Sweet Potato Lentil Curry in an Instant Pot?
Yes! Use the sauté function to cook the aromatics and sweet potatoes, then pressure cook with liquids and lentils for 10 minutes. Finish by stirring in coconut milk, spinach, and lime juice, just like the stovetop method.
Final Thoughts
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe is close to my heart because it’s one of those dishes that feels like a hug in a bowl. It’s tasty, nutritious, and the kind of recipe you come back to again and again when you want something both wholesome and satisfying. I really hope you enjoy making and sharing it as much as I do!
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Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai Fusion
- Diet: Halal
Description
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a hearty, flavorful dish combining tender sweet potatoes, nutritious lentils, and a rich Thai red curry sauce. The curry is enhanced with creamy peanut butter and coconut milk, and finished with fresh spinach, lime juice, and cilantro. Crispy sesame chickpeas add a delightful crunch, perfectly complementing the creamy curry. Served over basmati rice and optionally topped with pomegranate arils, this recipe offers a vibrant and satisfying meal suitable for a weeknight dinner or meal prep.
Ingredients
Curry
- 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
- ¾ cup dried red lentils (can also use green lentils)
- 2 tbsp fish sauce (or additional soy sauce)
- 1 tbsp low sodium soy sauce
- 1 rounded tbsp creamy peanut butter (or other nut butter)
- 1 (14 oz) can full-fat coconut milk
- 2 cups baby spinach
- Juice from 1 lime
- ⅓ 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
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. Once 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 for an additional 2 minutes until fragrant. Stir in the Thai red curry paste and cook for another minute to release the flavors.
- Simmer the curry: Pour in 3 cups of the vegetable broth, add the dried red lentils, fish sauce, low sodium soy sauce, and creamy peanut butter. Mix well and bring to a boil over high heat. Reduce heat to low, cover the pot, and let it simmer for 15-20 minutes or until the lentils are tender and sweet potatoes cooked through.
- Crisp the 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 evenly crisped, about 5 minutes. Add the low sodium soy sauce and raw sesame seeds, toss well to coat, and cook for an additional minute before removing from heat.
- Finish the curry: Once the lentils and sweet potatoes are cooked, stir in the coconut milk, baby spinach, and fresh lime juice. Cook for another 5 minutes on low heat. If the curry is too thick, add a little more broth to reach desired consistency. Remove from heat and stir in the chopped cilantro.
- Serve: Divide cooked basmati rice into serving bowls, ladle the curry over the rice, and top with the crispy sesame chickpeas. Garnish with additional cilantro and optional pomegranate arils for a burst of freshness and color. Enjoy your meal!
Notes
- You can substitute green lentils if red lentils are unavailable, but cooking times may vary slightly.
- Adjust the amount of Thai red curry paste to control the heat level to your preference.
- For a vegan version, replace fish sauce with extra soy sauce or vegan fish sauce alternatives.
- If you prefer a thicker curry, reduce the amount of broth used initially and adjust after simmering.
- Drying the chickpeas well before frying is key to achieving crispiness.
- Pomegranate arils add a nice touch of sweetness and color, but can be omitted if unavailable.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups of curry with chickpeas and rice)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg
