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.
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.
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.
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.
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!
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.
Calories Per Serving: 238 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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 adding more or less to taste
- 3-4 cups low-sodium vegetable broth or water
- 3/4 cup dried red lentils (can also use green lentils)
- 2 tablespoons fish sauce (or additional soy sauce)
- 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)
- 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!
- 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!