Half Baked Harvest Super Simple Is Here!
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Loved it! The chickpeas are freaking amazing and definitely make the dish shine.
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Can you sub curry powder for red curry paste? If so would you use the same amount? Looking forward to trying this!
You could, just know the flavors and colors of the dish will be different. I would use about 1-2 tablespoons. I hope you love the recipe, please let me know if you give it a try! xTieghan
i,ve made so many of your recipes and each is better then the last.i,m not vegetarian but my daughter has been since like 12.she loves your food too. thank you.
Thank you so much for your kind message Tracy!!
Looks delish! Do you use split red lentils or whole? I can only seem to find split in store!
You can use either! xTieghan
Oh this was so good!! The flavors are great, it makes a lot. We served it over rice and with buttered and salted naan. I agree with another comment- you could add the chickpeas from the can directly to the curry if you wanted to cut a step (although that nutty soy sauce flavor is great), but either way, it was delicious! A new favorite.
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
A favorite for the fall <3 one note that I have is for the chickpeas: I've had more success in getting super flavorful chickpeas when I add the soy sauce at the same time that I add the sesame oil. The chickpeas soak up a lot of the soy sauce and it makes it a little bit nuttier.
That being said, I never really use lentils, and I love the use of lentils here!
Hi there! Thanks so much for the feedback, I really appreciate it! 🙂 xTieghan
This was an absolutely delicious dish. Easy and tasty. Will definitely be a weeknight go to. Thanks again.
Hey Christine! Thanks so much for trying out this recipe, so glad you enjoyed it! 🙂 xTieghan
Holy smokes, this was a door slammer! I made it at the firehouse and it got rave reviews. Easy to make, a full range of flavors, perfect for a chilly day and loved by many. Will be adding this to my “forever recipes”. Thank you Tieghan
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
This is a delicious vegan recipe (without the fish sauce). I actually just added the can of chickpeas to the soup rather than going to the trouble of making them crunchy, and it’s just great this way. I used radish greens that came attached to some radishes I bought at the farmers market, which were great in this. I will put this in my rotation. It’s terrific.
Hi Jenny! Thanks so much for trying out this recipe, so glad you enjoyed it! 🙂 xTieghan
This is delicious! Skipped the pomegranate seeds. Thought the chick peas and cilantro added a lot tho.
Please let me know what size sweet potatoes to buy or how much I should have when cubed. They come in such a size range.
Anyone have a substitution recommendation for the coconut milk?
You could use coconut cream or almond or oat milk! 🙂 xTieghan
what size can of chick peas? I am assuming 15oz because that is what the link says…….
Yes, that is correct. I hope you love this recipe, please let me know if you give it a try! xTieghan
It would be even more awesome if the cooking types could be in tabs at the top, withe the top ingredient amounts alongside, e.g. Stovetop, InstantPot.
Thanks for your feedback!
This was quite tasty! I didn’t have a can of chickpeas, so I just left off the topping, but I had everything else. The only change I made was to use frozen spinach and more cilantro. Will make again!
I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan