Description

A flavorful and hearty Sweet Potato Lentil Curry served with crispy sesame chickpeas, vibrant spinach, and creamy coconut milk. This comforting curry combines the sweetness of sweet potatoes with protein-packed lentils and a spicy Thai red curry paste, topped with crunchy, savory chickpeas for added texture. Perfect for a nutritious weeknight meal, served over fluffy basmati rice and garnished with fresh cilantro and optional pomegranate arils for a burst of freshness.

Ingredients

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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 (green lentils can also be used)
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 (15 oz) chickpeas, drained and patted dry
2 tbsp low sodium soy sauce
1 tbsp raw sesame seeds

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Instructions

Prepare the curry base: Heat the olive oil in a large pot over medium heat until shimmering. Add the finely chopped shallots and sauté for 3 minutes until soft. 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 another minute to release the flavors.
Add liquids and lentils: Pour in 3 cups of 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, and simmer for 15-20 minutes, or until lentils are tender and sweet potatoes are cooked through.
Cook the chickpeas: While the curry simmers, heat a large high-sided skillet over medium heat. Add the oil and the drained, dry chickpeas. Cook, stirring occasionally, until the chickpeas are golden and crisped all over, about 5 minutes. Add soy sauce and sesame seeds, tossing to coat. Cook for another minute, then remove from heat.
Finish the curry: When the lentils and sweet potatoes are cooked, stir in the full-fat coconut milk, baby spinach, and lime juice. Cook for an additional 5 minutes to allow the spinach to wilt and flavors to meld. Add more broth if the curry is too thick. Remove from heat and stir in the chopped cilantro.
Serve: Divide cooked basmati rice among bowls. Ladle the curry over the rice and top with the crispy sesame chickpeas, additional cilantro, and pomegranate arils if using. Enjoy your vibrant, hearty meal!

Notes

Adjust the amount of Thai red curry paste based on your preferred spice level.
For a vegetarian or vegan option, omit fish sauce or replace with additional soy sauce or tamari.
If using green lentils, cooking time may be slightly longer.
Ensure chickpeas are thoroughly dried before crisping to achieve maximum crunch.
This curry can be prepared in an Instant Pot using the sauté and manual pressure cook settings as described, reducing active cooking time.
Pomegranate arils are optional but provide a lovely contrast of sweetness and texture.

Nutrition

Serving Size: 1 bowl (including rice and chickpeas)
Calories: 410 kcal
Sugar: 7 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 12 g
Protein: 15 g
Cholesterol: 0 mg