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
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 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
