Description
A flavorful and comforting Sweet Potato Lentil Curry with crispy sesame chickpeas, perfect for a wholesome family meal. This recipe combines tender sweet potatoes and protein-rich lentils in a creamy Thai red curry sauce, enhanced with coconut milk, peanut butter, and aromatic spices. Served over basmati rice and topped with crunchy sesame chickpeas and fresh cilantro, this dish offers a delightful balance of textures and flavors.
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 for vegetarian option)
- 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 or extra virgin olive oil
- 1 can chickpeas, drained and patted dry
- 2 tbsp low sodium soy sauce
- 1 tbsp raw sesame seeds
Instructions
- Sauté Shallots and Aromatics: Heat the olive oil in a large pot over medium heat until shimmering. Add the finely chopped shallots and cook for 3 minutes until they are soft and translucent. Add the grated ginger and cubed sweet potatoes, cooking for about 2 minutes until fragrant. Stir in the Thai red curry paste and cook for an additional minute to release the flavors.
- Cook Curry Base: Pour in 3 cups of the vegetable broth, then add the dried lentils, fish sauce, soy sauce, and peanut butter. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and simmer gently for 15-20 minutes until the lentils are soft and the sweet potatoes are tender.
- Prepare Sesame Chickpeas: While the curry simmers, heat a large, high-sided skillet over medium heat. Add the 2 tablespoons of oil and the drained, dried chickpeas. Cook, stirring occasionally, until the chickpeas are crisp and golden on all sides, about 5 minutes. Add the soy sauce and sesame seeds, tossing to combine well. Cook for another minute, then remove from heat.
- Finish Curry: Once the lentils and sweet potatoes have softened, stir in the full-fat coconut milk, baby spinach, and lime juice. Cook for 5 minutes to allow the spinach to wilt and the flavors to meld. If the curry is too thick, add a little more broth to achieve your preferred consistency. Remove from heat and stir in the chopped cilantro.
- Serve: Spoon cooked basmati rice into bowls, ladle the lentil and sweet potato curry over the rice, and top with crispy sesame chickpeas. Garnish with additional cilantro and pomegranate arils if desired. Enjoy warm!
Notes
- Adjust the amount of Thai red curry paste according to your spice preference.
- Red lentils cook faster and break down into a creamier texture, while green lentils hold their shape more.
- For a vegan version, substitute the fish sauce with additional soy sauce or tamari.
- Ensure chickpeas are well dried before crisping to achieve maximum crunchiness.
- If you prefer a thinner curry, add vegetable broth gradually after adding coconut milk.
- Leftover curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Pomegranate arils add a fresh, tart contrast but are optional.
Nutrition
- Serving Size: 1 bowl with rice and chickpeas (approx. 1 1/2 cups curry, 1/2 cup rice, and chickpeas)
- Calories: 420
- Sugar: 7g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
