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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.
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.
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.
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.
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
- 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)
Chickpeas
- 2 tablespoons sesame or extra virgin olive oil
- 1 can chickpeas drained and patted dry
- 2 tablespoons low sodium soy sauce
- 1 tablespoon raw sesame seeds
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!
This recipe is absolutely insane and amazing! So easy to make, and all the flavors go together so well! I added cayenne pepper for a little spice, and it was just a great touch. Thank you, I absolutely love all your recipes and LOVE your Instagram page!
Hey Maja,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
I made this recipe last night and it was absolutely delicious. My paste was a little spicy but it wasn’t too spicy to not eat it. It makes great leftovers. Note that the prep time doesn’t include the chopping of the vegetables. I would say that took me around 30 minutes. I’m so slow! 😀
Hey there,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
I made this recipe twice and it was absolutely delicious both times. I don’t have a wok but two large pans were enough to hold everything! I wouldn’t change a thing.
Hey there,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
This recipe is amazing!!!! So delicious!! I added bok choy and kale and it is so good!! Thank you!
Hey Jenn,
Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan
The best!
Thanks Kylie! xTieghan
wow this tasted so good. Restaurant level, we loved it.
Hey Ali,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
Hello! Would this work with canned lentils? How would you change the recipe? Thanks!!
Hey Catherine,
I have not tried this recipe with canned lentils, you would not need the 15 minutes to cook them. For nest results I would recommend using dried lentils. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good!! Another awesome recipe, love it! I made this along with the homemade naan (another HBH recipe that I HIGHLY recommend) and it was delicious!
Hey Melissa,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan
This is one of the best vegetarian meals I have made! We make this at least once a month, even more during lent.
Hey Stacey,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan
Made this for dinner tonight and it was soo good! Especially the sesame chickpeas! Will probably even make them outside of this recipe because they’re so darn good!
Hey there,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I cant believe I made this! haha… this recipe is just perfect and surprisingly easy to prepare. Thank you so much for sharing. Im learning to cook so still a newbie here. Look forward to reading your new book.
Hey Carolina,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
Tieghan, another out of this world recipe!! Yours are all I pretty much cook now. Thank you for sharing your love of food with us.
Hey Jeanette,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
nummm. easy and good!
Thanks Sarah! xTieghan
This recipe is spot on! This is the second time we have made it and it is just as good as the first time! My husband, who isn’t crazy about lentils, actually requested we make it again. The combination of the curry with the crunchy salty chickpeas and sweet/crunchy pomegranates is perfect! Highly recommend and will continue to keep this in our rotation!
Hey Laura,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
The PERFECT combination of flavours. I am actually obsessed with the mix of the curry, peanut butter and fish sauce. Chickpeas are a tasty little topper and add to the dish. Such a cozy meal!
Hey Laura,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan