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
Scale
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
