If you’re on the hunt for a cozy yet vibrant dinner, this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe is a total winner. What I adore about it is how the creamy coconut-infused curry meets the satisfying crunch of those sesame chickpeas — it’s like a flavor and texture party in your mouth every time. Whether you’re cooking for a weeknight dinner or meal prepping for the busy days ahead, this recipe has that perfect balance of comforting and fresh.
When I first tried making this curry, I was amazed at how the sweet potatoes and lentils soak up all those warm Thai spices, creating a rich, hearty dish that feels both nourishing and exciting. You’ll find that it’s simple to make, whether you go the stove-top or Instant Pot route, and it’s fantastic for anyone looking to spice up their plant-based menu without spending hours in the kitchen.
Why You’ll Love This Recipe
- Complex Flavors Made Simple: The curry paste, peanut butter, and coconut milk blend beautifully for a rich, comforting taste.
- Texture Contrast: Crispy sesame chickpeas add a delightful crunch that’s just irresistible atop the creamy curry.
- Versatile & Quick: Whether you prefer the stove-top or Instant Pot, dinner’s on the table in about 35 minutes.
- Nutritious & Hearty: Packed with protein-rich lentils and fiber from sweet potatoes and chickpeas, this recipe is both filling and wholesome.
Ingredients You’ll Need
The magic of this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe lies in its simple yet flavorful ingredients. Each one brings something special to the dish, and you can usually find them at your local grocery store or Asian market.
- Extra virgin olive oil: Use it for sautéing to add a fruity, mild flavor without overpowering the spices.
- Shallots: Milder and sweeter than onions, they create a lovely savory base.
- Fresh ginger: Adds warmth and a subtle zing, essential in balancing the curry flavors.
- Sweet potatoes: Their natural sweetness perfectly complements the spicy curry paste.
- Thai red curry paste: This is the heart of the flavor; adjust the amount depending on how spicy you like it.
- Vegetable broth or water: Broth adds depth, but water works fine if you’re keeping it light.
- Red lentils (or green lentils): They cook quickly and thicken the curry beautifully.
- Fish sauce: Adds umami; replace with soy sauce for a vegan version.
- Low sodium soy sauce: Balances the curry with salty depth.
- Creamy peanut butter: My secret for richness and a slight nuttiness.
- Full fat coconut milk: Creamy, luxurious, and brings that classic curry richness.
- Baby spinach: Adds freshness and color without overpowering the curry.
- Lime juice: Brightens the dish with fresh acidity.
- Fresh cilantro: For that herbal freshness, both in the curry and as garnish.
- Basmati rice: Perfect for soaking up every drop of the curry.
- Pomegranate arils (optional): My fun, tart garnish that adds a pop of color and sweetness.
- Chickpeas: For the crispy topping that takes this curry to the next level.
- Sesame or extra virgin olive oil (for chickpeas): Toasty sesame oil adds amazing flavor to the chickpeas.
- Raw sesame seeds: Toasted straight in the pan for a nutty crunch on the chickpeas.
Variations
I love making this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe my own by switching up ingredients based on what I have on hand or what I’m craving. Don’t be afraid to tweak the heat level or swap out veggies – it’s all about making it suit your tastes.
- Vegan Version: Replace fish sauce with extra soy sauce or tamari, and make sure your curry paste is vegan-friendly; I’ve done this often with great results.
- Hearty Boost: Add chopped kale or kale in place of spinach for a bit more texture and earthiness.
- Extra Protein: Toss in some paneer or tofu cubes for a more filling meal.
- Mild Flavor: Use less curry paste and swap peanut butter for almond butter for a subtle twist that my sensitive eaters love.
How to Make Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
Step 1: Sauté Shallots, Ginger & Sweet Potatoes
Start by warming the olive oil in a large pot over medium heat until you see it shimmer—it shouldn’t be smoking. Toss in the finely chopped shallots and cook for about 3 minutes until they soften and start to turn translucent. Then, add the grated fresh ginger and cubed sweet potatoes, stirring for another 2 minutes until you can smell that warm, fragrant aroma. This step builds the flavor foundation for your curry, so don’t rush it!
Step 2: Stir in Curry Paste & Liquids
Next up, mix in your Thai red curry paste. I usually start with 3 tablespoons and adjust later depending on how spicy or mild I want it. Cook the paste with the veggies for a minute or so to bloom those beautiful spices. Then pour in the vegetable broth (or water), add the lentils, fish sauce, soy sauce, and peanut butter. Bring everything to a boil over high heat, then lower the flame, cover your pot, and let it simmer for about 15-20 minutes. Your goal here is tender sweet potatoes and soft lentils that help thicken the curry naturally.
Step 3: Crisp Up the Sesame Chickpeas
While the curry simmers, heat a skillet over medium heat and add your oil for the chickpeas. Toss in the drained and patted dry chickpeas, letting them cook quietly as you stir occasionally for about five minutes. You’ll want to get them golden and nice and crisp all over—this is what adds that addictive texture contrast. Once crisp, add the soy sauce and sesame seeds, toss, and cook for one more minute before setting them aside. Trust me, they’ll become your favorite topping!
Step 4: Finish the Curry
When those lentils and sweet potatoes are tender, stir in the coconut milk, baby spinach, and the bright lime juice. Let it cook for another 5 minutes so the spinach wilts gently and all those flavors marry into a creamy, dreamy curry. If it feels too thick, add a bit more broth or water until it’s just the consistency you like. Last, mix in fresh chopped cilantro for an herby finish.
Step 5: Serve & Enjoy
Dish out warm basmati rice into bowls, ladle over the curry, and generously sprinkle those crispy sesame chickpeas on top. For a gorgeous finishing touch, scatter fresh cilantro and pomegranate arils if you like a bit of tart sweetness to cut through the richness. Sit down with a smile—because this meal is pure comfort and delight.
Pro Tips for Making Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
- Toast Your Spices First: Cooking curry paste with shallots and ginger helps release maximum flavor, so don’t skip this step.
- Don’t Skip Draining Chickpeas Thoroughly: Patting them dry before frying ensures they get golden and crispy instead of soggy.
- Adjust the Liquid as Needed: Depending on your lentils or how thick you like your curry, add more broth or water to get your perfect consistency.
- Fresh Lime Juice Last: Adding the lime at the end brightens all the flavors without overpowering the rich coconut curry.
How to Serve Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
Garnishes
I always top my curry with plenty of fresh cilantro and those crispy sesame chickpeas — the crunch is everything. If I’m feeling fancy, a handful of pomegranate arils adds a jewel-like pop of tart sweetness that really balances the rich, creamy curry. Sometimes, a squeeze more lime juice right before serving lifts the whole dish beautifully.
Side Dishes
Basmati rice is my go-to side because it’s fragrant and light, soaking up every bit of that curry sauce. You could also serve this with warm naan or crusty bread for dipping if you want something a bit more indulgent. A simple cucumber salad on the side can add a cooling contrast if your curry is on the spicy side.
Creative Ways to Present
For a dinner party, I like to serve this curry in individual mini cocottes or rustic bowls, topped with edible flowers alongside the sesame chickpeas and bright herbs for a pop of color. If you want to spotlight textures, set up a little DIY station with garnishes like toasted coconut flakes, extra lime wedges, and chili flakes so everyone can customize.
Make Ahead and Storage
Storing Leftovers
I store leftover curry in an airtight container in the fridge for up to 4 days. The flavors actually deepen after resting, so it tastes even better the next day. Keep the crispy sesame chickpeas separate and add them fresh at serving to maintain their crunch.
Freezing
This recipe freezes beautifully if you want to meal prep. Freeze the curry in portion-sized containers but always skip the chickpeas — they don’t freeze well and lose their crispness. When thawed, just crisp up a fresh batch of chickpeas quickly in a pan and you’re good to go.
Reheating
Reheat your leftover curry gently on the stove over low-medium heat to avoid curdling the coconut milk — adding a splash of broth or water helps loosen things up again. Stir regularly until warmed through, then add fresh spinach if you want, letting it wilt quickly in the pot before serving.
FAQs
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Can I make the Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe vegan?
Absolutely! Just swap the fish sauce for an equal amount of soy sauce or tamari, and verify your curry paste doesn’t contain shrimp paste or other animal products. It’s delicious and fully plant-based this way, too.
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Can I use canned lentils instead of dried?
While dried lentils work best to create that thick, hearty texture, canned lentils can be used in a pinch. Just add them toward the end of cooking and reduce the broth since canned lentils are already soft and cooked.
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How do I get the chickpeas crispy without burning them?
Pat the chickpeas very dry before adding oil to the pan and keep the heat at medium. Stir occasionally so they crisp evenly. Use a heavy-bottomed skillet if you can—it helps with even heat distribution.
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Can I make this recipe in an Instant Pot?
Yes! Follow the sauté steps for aromatics, add the ingredients, then cook on high pressure for 10 minutes. Use quick release and finish with coconut milk, spinach, and lime juice as directed. It’s super convenient for busy days.
Final Thoughts
Honestly, this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe has become one of my go-to dishes when I want something comforting yet exciting. It’s full of flavor, satisfying, and so easy to pull together, even on a hectic evening. I’m excited for you to try it — I promise, you’ll find yourself coming back to this bowl of warmth again and again!
Print
Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Gluten Free
Description
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a hearty, flavorful dish combining creamy coconut curry with tender sweet potatoes and protein-packed lentils, topped with crunchy, savory sesame chickpeas for added texture. Perfectly spiced with Thai red curry paste, and enhanced with fresh cilantro, lime juice, and served over basmati rice, this recipe offers a nutritious and comforting meal ideal for weeknight dinners or meal prep.
Ingredients
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 substitute with green lentils)
- 2 tablespoons fish sauce (or additional soy sauce for vegetarian option)
- 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 extra virgin 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 they soften. Add grated fresh ginger and cubed sweet potatoes, cooking until fragrant, approximately 2 minutes. Stir in 3-4 tablespoons of Thai red curry paste and cook for an additional minute to release the flavors.
- Simmer the lentils and vegetables: Pour in 3 cups of low-sodium vegetable broth, then add the dried red lentils, fish sauce, soy sauce, and creamy peanut butter. Bring the mixture to a boil on high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the lentils are soft and sweet potatoes are tender.
- Cook the crispy sesame chickpeas: While the curry simmers, heat a large, high-sided skillet over medium heat. Add 2 tablespoons of sesame or olive oil along with the drained and dried chickpeas. Cook, stirring occasionally, for about 5 minutes or until the chickpeas become crisp all over. Add 2 tablespoons of low sodium soy sauce and 1 tablespoon of raw sesame seeds, toss to combine, and cook for another minute before removing from heat.
- Finish the curry: Once the lentils are cooked, stir in the full-fat coconut milk, baby spinach, and fresh lime juice. Cook for an additional 5 minutes to allow flavors to meld and spinach to wilt. If the curry appears too thick, add extra broth to thin it to your preference. Remove from heat and stir in the chopped cilantro.
- Serve: Divide cooked basmati rice among serving bowls. Ladle the lentil and sweet potato curry over the rice. Top each bowl with the crispy sesame chickpeas, additional fresh cilantro, and pomegranate arils if desired. Serve immediately and enjoy this comforting, nutritious meal.
Notes
- For a vegetarian or vegan version, substitute fish sauce with additional soy sauce or tamari.
- Adjust the quantity of Thai red curry paste to control the heat level according to your preference.
- If curry thickens too much while cooling, simply add a splash of broth or water when reheating.
- Pomegranate arils add a lovely burst of freshness and color but are optional.
- Dried red lentils are quicker to cook and softer; green lentils will hold their shape more, choose according to texture preference.
- Using canned chickpeas that are well-drained and dried helps achieve crispier results when cooking.
- This dish reheats well and is suitable for meal prep.
Nutrition
- Serving Size: 1 bowl (including rice and chickpeas)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
