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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
    Hands down the best homemade curry I’ve made! The flavor is fantastic and it’s so hearty and filling 🙂 I’m usually a meat-lover, but I didn’t even miss it in this recipe.

  2. Making this right now and trying to figure out the calories – 1500 cal per serving does not seem right. Just roughly adding the fats and carbs without the rice, I still only get about 500 kcal per serving, not 1500. Am I calculating wrong or is 1500 a typo?

  3. 5 stars
    Amazing. I was already making it before I realized I didn’t have rice, but it was a perfectly rich soup and didn’t even need the rice. Do not skip the crispy chickpeas!

  4. 5 stars
    My family thought it was delicious! They even said it was the best curry I’ve ever made. Most of my kids hate when I use garbanzo beans but I took your advice to make them for the topping. 5 out of 6 loved them. I used the IP version and it was incredibly easy!

  5. 5 stars
    This was so good! I made it pretty much as written but I used brown rice. It felt really nourishing, vibrant, and healthy. Everything I want in a meal these days. I will definitely be making this again.

    1. Hi Katy,
      Sure, I don’t see why not! Let me know if you give this recipe a try, I hope it turns out well for you! xT

    2. 5 stars
      So flavorful and hearty! I made this yesterday after the first snowfall was visible in the mountains here in AK. It hit the spot!

  6. 5 stars
    Even more delicious than I imagined! So flavorful and filling. The chick peas really kick the whole dish up a notch. I skipped the thai red curry paste and used curry powder, garlic, salt, and pepper instead. Because of this, the color was not as vibrant but was still very tasty. Will be adding this to my regular rotation!

    1. Hey Christina,
      Fantastic!! I appreciate you making this recipe and sharing your feedback, love to hear that it was tasty! xT

    1. Hi Caroline,
      Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx

  7. 4 stars
    Really good and filling! I made this vegan by using vegan fish sauce. The only thing I added was 1 tbsp of sugar to balance out the sour (I used natural peanut butter with no added sugar).

    1. Hey there,
      Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT

  8. 5 stars
    This is one of our all time favorite recipes! I make it on a regular basis with a few personal tweaks including using a little less fish sauce as it can be somewhat overwhelming. All the flavors just come together so nicely, it’s become an addiction!

    Anyways, I just made this for dinner tonight and accidentally used Butternut Squash that I precut and froze a while back, mistaking it for sweet potato. It turned out edible but I would not recommend! Lol!

    1. Hey Lily,
      Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT

    2. This is helpful! I was considering swapping out butternut squash for the sweet potato, but now I won’t! 😅