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Thai inspired Sweet Potato Lentil Curry with Crispy Sesame Chickpeas. The perfect bowl of warming comfort food that’s also really healthy. Quickly made on the stove (or in your instant pot) in less than an hour. Using good for us ingredients like sweet potatoes, red lentils, Thai curry paste, and creamy coconut milk. It’s cozy, a little spicy, and filled with vegetables. Finish each bowl off with steamed rice and crispy salty sesame chickpeas. You’ll have the perfect healthy bowl of soup for lunch or dinner.

overhead photo of Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

I could not think of a better Monday recipe. This one is SO GOOD, super simple, and pretty darn healthy too. I have some serious comfort foods coming up these next few months. So I figured a nice healthy, but still fall appropriate, curry was very fitting for the last Monday of October…

How on earth is it already the final Monday of the month…I just have no idea? How is Halloween THIS Thursday?? I know that everyone is probably feeling the same way, but geez this month really flew by. And with all the cold temperatures and snow at home in Colorado, I’m already into holiday planning mode. Anyone else? I know it’s not as chilly other places in the US (high is 68 and sunny here in NYC today), but still hoping you all are craving warm, hearty food!

Which brings me to this curry. I was kind of inspired by last year’s lentil soup that swayed much more towards authentic Indian flavors. It’s been such a go-to recipe for me both last fall and this fall, that I wanted to create something similar. This time using Thai flavors, something a little creamier, and then switch up the toppings.

This is what I got and it’s truly so delicious. Spicy, tangy, a touch sweet, creamy, and layered with different textures.

overhead photo of Sweet Potato Lentil Curry in pot after adding coconut milk

To make this lentil curry…

You need very simple ingredients. The curry itself is made entirely in one pot. You can also use the instant pot for an even quicker dinner. Simply add the ingredients to a large pot, simmer, and 20 minutes later you have thick and creamy curry.

I like to use Thai red curry paste to flavor the curry. It’s one of my favorite ingredients because it adds just the right amount of heat and spice. I also use a splash of fish sauce, which I think is so key to adding authentic Thai flavor. Of course, if you are vegetarian, you can easily use additional soy sauce in place of the fish sauce.

And then, just a little coconut milk and touch of peanut butter. I know it may sound odd, but trust me, it works. Similar to my Thai Ramen, which everyone LOVES, it just adds creaminess and nuttiness.

overhead photo of Sweet Potato Lentil Curry in pot with wooden spoon in curry

The chickpeas.

While the curry is cooking, you should make the chickpeas, and trust me, you do NEED the chickpeas. They add a nice crunch to this curry. They’re salty, savory, and just a little hard to stop eating. Kind of like a healthier chip with toasty sesame seeds.

Delicious.

overhead photo of Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

Finish the curry by ladling it over steamed rice. Then add the chickpeas and some pretty pomegranate arils for a pop of bright color…and a sweet burst of flavor with every bite.

If I wasn’t in NYC today, I would most definitely be making this for dinner tonight. Again, healthy but cozy and so easy. It also uses pantry staples, which is always such an added bonus!

Alright, and with that, I am heading off for some cookbook press events. Follow along on Instagram this week. AND for any of you watching GMA tomorrow morning, I should be on around 8:40 am EST. I’ll be making a couple of my favorite recipes from the book!

overhead photo of Sweet Potato Lentil Curry with Crispy Sesame Chickpeas and spoon in bowl scooping up the curry

If you make this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 1500 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Chickpeas

Instructions

Stove-Top

  • 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute. 
    2. Add the 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender. 
    3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat.
    4. When the lentils are cooked, stir in the coconut milk, spinach, and lime juice, cook 5 minutes. If your curry feels thick, add additional broth to thin. Remove from the heat and add the cilantro. 
    5. To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas, cilantro, and pomegranates. Enjoy!

Instant Pot

  • 1. Set Instant pot to sauté. Add the olive oil and shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute. 
    2. Add 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Cover, select the manual setting and cook on high pressure for 10 minutes.
    3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas and cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat.
    4. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk, spinach, and lime juice, cook 5 minutes. Remove from the heat and add the cilantro. 
    5. To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas, cilantro, and pomegranates. Enjoy!
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Comments

  1. 5 stars
    This is an amazingly delicious recipe – thank you so much for sharing. It feels hearty yet healthy and so so satisfying.

    1. Hi Elaine,
      Happy Sunday!! Thanks a lot for trying this recipe and your comment, love to hear that it turned out well for you! xT

  2. Beautiful and flavourful recipe. Although we are not vegetarian, it was an excellent medley of flavours, umami, and my husband asked me to add this to my recipe repertoire. Just perfect!

      1. 5 stars
        This really hit the spot on a cold snowy evening! I used green lentils because two different stores didn’t have the red but it turned out perfectly delicious! We are already looking forward to leftovers tomorrow!

  3. I am hoping to try this but I could only get frozen cubed sweet potatos. How many cups or grams do you think would be equivalent to two potatos? Thanks! This looks so tasty to I am excited to try it.

  4. 5 stars
    Ok, so I haven’t made this personally (ha!), but went to a friend’s house and THEY made it. It was so good I immediately asked for the recipe and intend on making it myself. Great taste, wow!

  5. 1 star
    Disappointed. The nut butter is just clumpy. Having followed the “can use green lentils” is a huge mistake. The potatoes were done way before. Had to fish them out to let lentils continue.

  6. Is there a mistake where you say it’s 1500 kcal per serving? That’s almost a whole day’s energy requirement for a woman!

  7. I loved the idea of this curry but ran into a couple of problems.
    1. I used the Mae Ploy brand of red curry. I buy this at our Asian market because it is SO much cheaper than the Thai Kitchen. Great flavor, but seems to be waaay hotter/spicer than the Thai Kitchen brand you recommended!! If others are using this brand or any other, I would say start with 2 Tbls. Of paste, not 3 or 4.
    And then go from there.
    2. I opted to use the green lentils because I have so many. I have cooked other dishes with them recently with sesame and success, but when I added them to this curry dish as instructed, they never cooked/softened much!
    45 min later the sweet potatoes where dissolving, and the lentil were still very crunchy. Maybe the salt in the water? What could have caused this??
    I ended up having to toss this double batch and started over with a different recipe I knew was full proof, now using red lentils. Dinner party crisis averted because I gave myself enough prep time
    Also, I thought because of the Thai flavors in this, starting with coconut oil rather than olive was a better choice, and if it had worked out, was planning to serve it with Jasmine rice rather Basmati, which I think of more for Indian food.
    I might try this again, but will use red lentils which I have never had go wrong, and will tread lightly with with my red curry paste!
    ( not rating this one, but I do think more clarity would be helpful to include around these two things)

    1. Mãe Ploy is outstanding and very authentic. Always use 2 tbsp per can of coconut milk. Red lentils cook much faster. I am making this recipe tomorrow, can’t wait to try. I always add peanut butter to my Thai curries, best secret ingredient ever!

  8. 5 stars
    I’ve made this 4 or 5 times now and it’s amazing every time. The chickpeas are the perfect accent. I wish I could give more than 5 stars.

  9. 5 stars
    Absolutely amazing!!
    Switched coconut milk for cream due to an allergy.

    Great recipe as always!! I think this will be a regular meal prep for us.

    1. Hey Sam,
      Happy Sunday!! Thanks a bunch for giving this recipe a try, I am so glad to hear that it turned out well for you:)

  10. 5 stars
    Just made this tonight – this dish was incredibly good! I did not think it really needed rice, but my partner loved it with rice. I was shocked it didn’t require any more salt! I had with a side of garlic butter naan, which was perfect!

    1. Hi Jane,
      Happy Monday!! Love to hear that this recipe turned out well for you, thanks for trying and your feedback! xT