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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: 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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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. Hey Betsy,
      Happy Friday!!🌟 I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT

  1. I have yet to make one of your recipes I haven’t loved! This dish was awesome! Thank you for saving our weeknight meals.

    1. Hey Sara,
      Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan

  2. 5 stars
    We loved this dish!! Served over brown rice, omitted pomegranate & cilantro. Definetly will be making this again

    1. Hi Emma,
      Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx

  3. Hi T, I made this for Eric’s vegetarian girlfriend but they had to cancel dinner and I have so much leftover…can I freeze this, it’s delicious!!

    1. Hey Patti,
      Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! Sure, you could totally freeze it! xTieghan

  4. 5 stars
    Perfect addition to our Meatless Monday’s. Definitely make the chickpeas, in fact double the recipe. The saltiness and crunch are a great addition. I was asked to make more just to snack on. Served with cucumber salad for a little relief from the heat. So Yummy!

    1. Hey Lisa,
      Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT

  5. 5 stars
    Just finished eating this and I loved it! The best curry I’ve been able to make at home and I love that it is healthy too. The flavors are great. You don’t even notice there’s no meat in it. 🙂 This will definitely be added to the rotation in our house.

    1. Hey Laura,
      Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx

  6. 5 stars
    This is a family favorite and a go-to bring to new mamas dish! Do you think it could work without the peanut butter? We have a family coming up who is nut-free. Thanks!

    1. Hi Clarisa,
      Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! Yes, I would just use sunflower butter in place of the peanut butter. xTieghan

  7. 5 stars
    Ive never left a comment on a recipe but this is a new staple for me. The chickpeas are definitely a must!! I like to add a little more ginger and lentils personally but overall a great recipe.

    1. Hi Emma,
      Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan

    1. Hey Anne,
      Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT

  8. 5 stars
    This might have moved to #1 favorite recipe. It’s delicious and comes together easily with ingredients I already had (what’s not to love?!). I added (a lot) more spinach, a few dashes of cayenne pepper, and a four pepper blend of arbor/ghost/habanero/jalapeno spices to give it a kick. I served it over rice and it was fantastic. The pomegranates gave the dish gorgeous color for presentation, but I might leave them out next time if it’s just for the family. Also, I’m definitely doubling the chickpeas next time…they are to die for! I definitely recommend NOT skipping this step!

  9. Hi Tieghan,

    I love your recipes- they are always delicious. I do wish, however, that you would choose a more accurate calorie calculator. The one you’re currently using is very misleading and on every recipe I’ve tested against other calculators, are off (low) usually around 300 cals per serving. I worry that people are making assumptions based off of the given stats (even with the disclaimer).

    Thanks!

    1. Hi Ann,
      Thanks so much for your feedback, I really think it’s quite impossible to find a calorie counter that is 100% accurate, but will take this into consideration. xTieghan

    1. Hi Vanessa,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  10. 5 stars
    I’ve been making HBH recipes all week to kickoff the new year, and while all the others I made were great, this really is SO EXCELLENT. I’m not vegan but am trying to incorporate more veg recipes into my life, and I could eat this every day. And with a snow day today, it’s even more perfect. TYSM!

    1. Hey Leah,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT