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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!

overhead horizontal photo of Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

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Comments

    1. Hi Shannon,
      Yes, that is correct. I hope you love this recipe, please let me know if you give it a try! xTieghan

  1. 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.

  2. 5 stars
    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!

    1. Hey Nicole,
      I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  3. 5 stars
    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!

    1. Hey Maja,
      Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan

  4. 5 stars
    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! 😀

  5. 5 stars
    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.

    1. Hey Jenn,
      Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan

    1. 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

  6. 5 stars
    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!

    1. Hey Melissa,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

    1. Hey Stacey,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

  7. 5 stars
    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!

  8. 5 stars
    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.

    1. Hey Carolina,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  9. 5 stars
    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.

    1. Hey Jeanette,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  10. 5 stars
    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!

  11. 5 stars
    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!

  12. 5 stars
    I literally swear by all of your recipes and we eat them nearly every night! Love that this curry contains so many plants and tastes delicious! I noticed that my lentils were way too over cooked but I think the lentils in South Africa have a shorter cooking time to the ones in the US so I’ll just remember that for next time. Thanks again!

    1. Hey Michelle,
      Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan

  13. 5 stars
    Heyi…I have recently started to follow your blog and have tried at least 3 dishes from your recipes. Let me tell you that they turned out amazingly delicious and me and my husband loved them… I tried this one today and just loved it…

    Will be trying out more..thanks for the wonderful recipes….!!!

    1. Hey Avni,
      Thanks so much for following along and trying the recipes, I am so glad you have been enjoying them! xTieghan

  14. 5 stars
    I made this last night and it’s so yummy! I didn’t have a pomegranate, but everything else was made exactly and it was great. I’m trying to make one of your recipes once a week because they are always a hit. Thank you!

  15. My daughter made this the other night and it is amazing. Thanks for posting such a deliciously accessible vegetarian recipe.
    For the nutrition info….what is considered a serving size?

    1. Hey Kim,
      Thank you so very much for trying the recipe, I am so glad it was enjoyed! The serving is about 1 cup plus the rice. Please let me know if you have any other questions! xTieghan

  16. 5 stars
    Loved this! So warm and hearty. I loved how the flavors all melded together. My daughter who usually complains about anything with sweet potatoes gobbled it up! I did use 1 cup of lentils, and while still soupy it seemed to be the right ratio, with 3/4 broth. I only had lite coconut milk but will use full fat next time to make it even creamier. Keep them coming!

  17. 5 stars
    I love this recipe. It’s so flavorful and easy to make and I almost always have all the ingredients on hand and can throw it together for a quick healthy dinner. I haven’t used the garbanzo beans or Pom seeds since the first time I made it and I love it so much without that I don’t bother with those extras.

  18. 5 stars
    This was delicious! I only ever use your site for my recipes now! Always fun, good, and easy.
    I’m allergic to everything so of course I had lots of substitutions. For the nut butter I subbed a tablespoon of tahini, and for the coconut milk I subbed a cup of whole milk. Topped with some sour cream for the heat and served with naan. Will totally be making again.

  19. 5 stars
    This recipe is perfect! My first attempt at one of your recipes and it couldn’t have been easier or more delicious.

    We subbed sweet potatoes for butternut squash (because that is what we had) and it was amazing. Added little extra heat and a touch of soy sauce to top off the bowl and we couldn’t stop going back for more.

  20. Made this tonight for the first time. It was a perfect fall meal. I squeezed one additional lime because I like a extra in my curries and didn’t have sesame seeds for the chickpeas so cut down on the olive oil and used some sesame seed oil. This was delicious and will definitely be in my fall/winter meal rotation. Thanks for the recipe!

  21. Looks good and perfect for the fall weather. Probably going to make this over the weekend while my husband is out of town. Also, just want you to know I love your photos and can almost always pick yours out when I’m scrolling Pinterest.

    1. Hi Summer! This is so perfect for fall weather! I hope you love this recipe! Also, you are so sweet! Thank you! xTieghan

  22. 4 stars
    This is one of the most flavorful curries that I’ve made that hasn’t taken all day. Simple, quick and a definite showstopper. I made a few modifications and added a teaspoon of Szechuan peppercorns and some cayenne for heat. I did have issues with the fried chickpeas, but only the sesame bit. I added some agave syrup and salt to make the chickpeas hold onto the sesame. This is in my book of recipes now! Make this!

  23. 4 stars
    Made this last night and it was a huge hit. Funny enough it happened to be the last Monday of October, with Halloween just a few days away. Felt like a meant to be kinda dinner. My kids could NOT stop eating the chickpeas. Definitely a new addition to our rotation.

    Thanks!

  24. This was amazing! I enjoyed the dish all on its own without the rice! I used purple sweet potato and onions in lace of the shallots since I was out. Delish!

  25. 5 stars
    Fabulous and forgiving! I used butternut squash instead of sweet potato. I didn’t have enough red curry paste so I added some green and some lime leaf sambal (pantry gymnastics) and the flavors were delightful. The chickpeas were amazing, and gobbled up.

  26. 4 stars
    I love this recipe so much but I can’t figure out how to keep my lentils from disintegrating! I use dry red lentils as instructed but every time I make it they turn into mush. Any suggestions?

    1. Hey Devon,
      Thanks so much for trying the recipe! The lentils are meant to be soft, but you can always cook for 10-15 minutes less if you prefer a firmer lentil. Please let me know if you have any other questions! xTieghan

  27. 4 stars
    The flavor is absolutely incredible! Unfortunately I cooked for the entire time listed on the Instant Pot and my red lentils were nearly dissolved. I read the comments and saw suggestions to cook 3 min less than the IP Instructions, I’ll try that next time.

    1. Hey Krista,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. 5 stars
    The BEST thing I’ve ever made! People who don’t love curry love this! People who won’t eat vegetarian love this and can’t believe it’s vegetarian! Also adding chicken and or other veggies is soooo good! I always add extra veggies like mushrooms & broccoli or whatever else I have! Add some red chili pepper to add some awesome heat. I’ve made it on the stove and instapot- both are great! I’ve done it different with the instapot where I take more tome, cook the veggies a certain way and then add them etc and it was great. I’ve also been in a HUGE hurry and just FUMPED everything in the instapot – bare minimal work and pushed start and thought it won’t be as good but I don’t have tome to care. AND IT WAS AMAZING!!! So you really can’t go wrong with the ingredients and recipe! You’ll look like a professional chef when placing this on the table and people will think you slaves for hours over the stove! 🤣 I love it so much! Everyone will beg for your recipe! 💕

    1. Hey Yael,
      It’s kind of a mix! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. Delicious! Healthy! Hearty and using all ingredients I had on hand! That’s a huge win. I’ve made so many of your recipes from both cookbooks and this is a new favorite. Mine turned out a little too salty so next time I’ll try low sodium versions of broth and possible less fish sauce. Thanks for making dinner delicious.

    1. I am so happy you have been enjoying my recipes, Rachelle! Thank you so much! I hope you continue to! xTieghan

  30. 4 stars
    This has a very good flavor, but was a little soupy, Next time I’ll use more lentils, probably by about 1/2 cup, and an extra sweet potato. I used about a 1/2 can of coconut milk.

    1. Thank you Mary! I hope you enjoy this more next time! Please let me know if there is anything I can do to help! xTieghan

  31. Hoping to make this, but could only find curry sauce (not paste) at my grocery store. Seems like it’s a mix of the paste and coconut milk. How should I adjust when this is added if I’m making in instapot? Should I alter recipe in any other way?

    Thank you! Kristin

    1. Hey Kristin,
      I would just use the same amount as to not overwhelm any flavors. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. 1. What can I use as a substitute for the fish sauce?
    2. If I can buy any Instant pot, which one is the very, very best?
    Thanks!

  33. 5 stars
    Changed a couple things and it came out superb! Used 1 cup of lentils and 3 cups veg stock, added the coconut milk when lentils were almost done cooking so as not to overcook, and made sure it was on very low heat to keep potatoes from becoming mush. Also baked the chickpeas at 400 until very crispy, which kept them crispy even after the soy sauce addition. There are a lot of things that can go wrong here, but these small changes made it a keeper for sure, and a great transition from summer to fall.

  34. Possible to sub something else for the red curry paste? This recipe sounds amazing, but I can’t eat nightshades so would have to leave that out and am afraid I’d lose the bulk of the flavor.

    1. Hey Lesely,
      Would you be able to use a yellow or green curry paste in place of the red curry paste? I hope you love the recipe, please let me know if you have any other questions! xTieghan

  35. 5 stars
    Amazing recipe! Can add chicken if wanted—will likely use the left over sauce to add a protein and whatever additional veggies I like! The base is amazing!

  36. 4 stars
    This was such a great recipe! It turned out a little thin, but I think it’s because my sweet potatoes weren’t that big. But it had great flavor and was delicious over some rice. Will be making it again!

  37. I made this tonight and WOW! So delicious! The flavours are amazing and it’s so simple to make. I subbed the spinach with frozen kale since I did not have any, and used yellow curry paste instead of red since it’s a bit less spicy and we have a 3 year-old at home. Will definitely make again!

  38. My good friend raves about this recipe and is desperate for me to try it. I’m eager to try it too! However, my husband cannot handle spicy food in the slightest. Black pepper beef jerky gives him trouble. He’s recently discovered he can tolerate Mild Pace Picante sauce, but medium is a super spicy no go. Can’t tolerate the spicy mayo on sushi. Get what I mean? So this recipe looks wonderful, but I’ve never used Red Thai Chili Paste and I’m not sure if there’s a substitute (or even a homemade version of it?) that I could possible create that would remove the heat from this dish without removing the flavor. Any advice?

    1. Hi Sara!! Try the below recipe!! Just blend everything together in a food processor and then use as directed in the recipe 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      1 tsp ground cumin
      1 red bell pepper, seeded
      1 tablespoon lemongrass paste
      1 Tbsp fresh ginger
      3 cloves garlic (skins removed)
      1 tsp ground turmeric
      1 tsp kosher salt (plus more to taste)
      2 shallots, halved

  39. 5 stars
    I’m in the middle of eating a big bowl of this. Oh my goodness is it delicious and so hearty! I made a few minor changes to make this an Oil free meal. I sautéed the onions in a little bit of water and used lite coconut milk instead. And for the chickpeas I dry air fried them in my ninja foodi and seasoned them when they were done. Will definitely be making this again!

  40. 5 stars
    Just wanted to drop a note to say I made this last nite and it was wonderful!!

    Thanks for another great recipe!

  41. 3 stars
    This tasted good, albeit a bit too sweet for me. I used the Instant Pot method and followed all directions exactly, yet my potatoes turned to mush which made for a weird texture. If you have the time, I would use the stove top method instead, I feel like the potatoes would hold up more.

  42. Hi! I’m looking forward to making this! How many days do you think it’ll last in the fridge?

  43. One of our very favourite veggie meals. The children love it, it’s delicious and as always with HBH meals, looks so colourful and inviting. Yum!!

  44. 4 stars
    This was delicious! I did chicken out on the Thai red curry paste and only added about a TBL. It was a touch bland, so next time I will add more, if not all the 3–4 TBL called for. It was even more beautiful in the bowl than it was delicious, which is saying a LOT! I do have a question, though… what constitutes “Prep time”? I find it hard to believe that you can pull together all of those ingredients, chop the shallots, peel and chop the sweet potatoes, etc. in 10 minutes! The Cook time seemed accurate, but the whole thing took me a bit over an hour. And I was really hurrying. How do you calculate Prep time? (I’m not trying to b combative here, I really want to know… many recipes and websites seem to have these incredibly short prep times listed.)

    1. Hi Linda! I am really glad you enjoyed this recipe. The prep time is just an estimate.. It is hard to know how long it is going to take everyone to prep. I hope you understand. Thank you! xTieghan

    1. Hi Molly,
      You can leave them out! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. This recipe looks delicious! And I have almost all the items except for the coconut milk! Not wanting to visit a nyc grocery during this CoVid craziness, wondering if I can substitute Half n Half? Or milk?

    I always love your recipes! And will look for your cookbook! Thank you!

    1. Hi Gena! I completely understand not wanting to go to the grocery store during this time! I think milk would work great for this.. It will not be as creamy but it should still turn out great! Please let me know if you have any other questions! Also, so glad you are loving the site, that means so much! xTieghan

  46. 5 stars
    I love this recipe so much! It’s hard to not make every week! It’s easy, with ingredients you can find in your local supermarket or just have at home!

  47. Great curry! The whole family loved it (I did tone down the red curry paste because of the kids). Have already made it 3x!!

  48. 5 stars
    I love this recipe SO much and have made twice now. I cannot get the chickpeas crispy though? Both times, I’ve rinsed and tried to dry really really well, but I wouldn’t say they are crispy even if I leave them a bit longer and they start to pop. Any suggestions? Thanks!

    1. Hi Mary,
      So sorry you are having issues with the chickpeas. So I think it is important to note that the chickpeas will get crispy on the outside but the inside will still be chickpea and mushy. I hope this clears things up. Please let me know if you have any other questions! xTieghan

    1. Hi Vanessa! It is an estimate that I got, yes. Please let me know if you have any other questions! xTieghan

  49. 5 stars
    Cannot wait to try this! Would green curry paste work? It is what I have on hand. I’m not sure of the differences between curries. Thanks!

  50. 5 stars
    My wife and I absolutely LOVE this recipe!! Would freezing this meal be possible? We are freezing several weeks of dinners with the pandemic going on and would love to have this in our collection.

  51. What could I use in place of soy sauce? (Allergy) I was thinking coconut aminos but am wondering if that’s too much coconut based stuff as we already use the coconut milk.

    1. Hi Andrea! I would try liquid aminos by Bragg. It practically tastes the same as soy and is different from the coconut aminos! xTieghan

  52. 5 stars
    I quadrupled this because we are quarantined there are 8 people in the house and I was in the mood for big batch cooking. This recipe is incredible. After the peanut butter addition I was a little nervous bc it was almost overpowering when I tasted it. I have little cans of thai red curry and it was really spicy.. but the coconut milk & lime mellowed everything out. I added kale rather than spinach bc that’s what I had in my freezer. The seasoned chick peas really seal the deal! So go for a big batch of this expecting a rich flavorful soup that will not disappoint!
    Thank you!

    1. Hi Tram! I am so glad this recipe turned out so well for you! I bet everyone is going to be excited for lunch tomorrow haha! Thank you! xTieghan

  53. Absolutely OBSESSED with this – I make it purposely thicker and have it as a curry. Thank you so much ??

  54. 5 stars
    Made this tonight in my instant pot. WOW! I took a dive into my pantry and then searched for ideas on your site so it’s HBH all week for us. Quarantine in style.
    The different components made it extra good with the textures and pops of flavors.
    A great meal for a rainy chilly night in. Thanks!

  55. 5 stars
    I LOVE this recipe! I’ve made it several times and it’s always a hit! One thing I have struggled with, though, is getting my chickpeas crispy! They always seem to end up soft and mushy – any troubleshooting tips you could offer?

    1. Hi Erca! I am sorry about that! I hope the recipe still turned out well though! Please let me know if you have any questions! xTieghan

  56. 5 stars
    Really yummy! My lentils become mushy though and yours don’t appear to have done that at all. Did you do yours in the instant pot or on the stove top? Also, my chickpeas never got crispy. Any suggestions?

    Thanks!

    1. Hey Kelley! I usually use the instant pot. Try cooking 3 minutes less. That will help!

      For the chickpeas, I recommend drying them well before cooking, using a high heat and really letting them “fry” a bit in the olive oil. Please let me know if you have any other questions. Hope this helps and I am so glad you love this recipe! Thank you!! xTieghan

  57. 5 stars
    This was delicious! I found it a bit too liquify maybe? Should I just reduce the vegetable broth? Didn’t find it thickened as much as the photos in your recipe. Also! Do you find this freezes well? Thanks again! Super tasty. 🙂

    1. Hey Caitlin! Try using only a 1/2 cup of broth and see if that helps you get a thicker curry.

      This freezes wonderfully and I love keeping in the freezer for quick meals. Please let me know if you have any other questions. I so glad you love this recipe! Thank you!! xTieghan

  58. 5 stars
    This is such a delicious recipe. I used the instant pot method and the sweet potato completely softened. The sauce was thick and lovely. Next time I make it I will add some roasted sweet potato at the time the coconut milk is added. It is a recipe that will be worked into our rotation.

    1. Hi Jan! I am so glad this turned out so well for you and you plan on making it again! Thank you so much! xTieghan

  59. 4 stars
    So.. the taste was good.but red lentils and 10min of pressure cooker time was not so good! Lentils and sweet potatoes both turned to total mush.. I read elsewhere after the fact that if your doing lentils in a pressure cooker, you should use green or brown ones, that red ones are too delicate. Oh and I think I’ll try the chick peas in either the oven or air frier.. once again the taste was great but they did not Really crisp up well at all when I know they do in the oven and I suspect they would in the air frier.
    Anyway, flavor of the dish was really good. Just looked rather ugly as orange mush lol I think I’ll try it with brown lentils and maybe for a little less time next time. Thanks for the recipe though 🙂

    1. Hi Sara! Please let me know if there are any questions I can help you with! Otherwise, I am glad this still tasted great! xTieghan

  60. 3 stars
    Not sure what happened, but I followed the recipe and the texture turned out similarly to a paste-y soup. The curry flavor did not come through and I think the combination of nut butter and coconut milk made it quite heavy.

    1. Hi Shannon! I am sorry to hear that! Please let me know if there are any questions I can help you with? Did anything go wrong in the making? xTieghan

  61. 4 stars
    Hi. I made this last night with brown rice. It was delicious. The only thing I might change for next time is skipping the addition of soy sauce to the crisped chickpeas. They were browned and crispy but once I added the soy the crispness was lost. I used split red lentils is that what you recommend? I might increase that to 1 C as well. Thank you!!!

  62. 5 stars
    This was absolutely delicious ! Planning to make again already! Peanut butter with coconut milk definitely key to depth and creaminess. I have never used red Thai curry paste it is delicious and not too spicy hot, I loved the flavor but not excessive heat. I made the chick peas but couldn’t get them crispy…they were delicious but not crispy – suggestions ?

    1. Hi Kitza! I am so glad this turned out so well for you! Did you cook the chickpeas long enough? What did they end up like? Would love to help you out! xTieghan

  63. 5 stars
    This recipe, for a DF GAL, was heavenly. Perfect blend of seasonings and the chick peas, such a meaty addition!!!

  64. 5 stars
    This is incredibly delicious. I shared it on my Facebook page and everyone that has made it has also raved about it. I’m making it for the third time right now. Thank you so much for such a fantastic recipe!

    1. Thank you Jane!! I am so glad you have been loving this recipe! I hope you continue to love this and others! xTieghan

  65. 5 stars
    I made this tonight for dinner and LOVED IT. I have had a restricted diet lately and have had to eat vegan/gluten free and this was just delicious and a great way to add some yummy veggies in a nice warming soup. I also thought the crispy chickpeas were a perfect addition. Thanks Tieghan!

    1. Hi Lauren! That is so great to hear! I am so glad you enjoyed this recipe and hope you have a great week! xTieghan

  66. 5 stars
    Hi there!
    I just purchased your cook book.. Love all your recipes, so amazing!!
    I am wondering how to change this into a crock pot method as I unfortunately do not have an instantpot.
    Is it fine to throw basically everything in and let it sit on low for 6 hours or so?

    Thanks!!

    1. Hey Jay! Yes, Toss everything in the slow cooker and cook on low for 6 hours. I think that should be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  67. 5 stars
    Made this as my lunch for the week, served it with a brown rice and red quinoa mix. My colleagues were waxing lyrical about it, and I’ve share your recipe a bunch. Didn’t make the chickpeas, but definitely will try them next time. Perfect comfort food for cold, gray and rainy Amsterdam! My compliments!

  68. On a scale to 1-10 how spicy/hot is this meal? This looks DELICIOUS, i can handle some heat but if its flaming spicy i cant handle it :/ So maybe if i just use 2 tablespoons of the red curry paste would it take some heat down?

    1. Hi Samantha! I would say this is a 5, so not too spicy. Just start 2 tbs curry paste and work your way up from there. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Brielle, sure you can use light coconut milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  69. 5 stars
    Made it. Loved it! Only had russets on hand but they worked just fine. Will look forward to making it with sweets in the future!

  70. 5 stars
    Wow! One of the best recipes I’ve tried in awhile! The perfect meal for this below zero weather I’m having. Will be making this again and again!

  71. Two quick questions – 1) could I use low-sodium chicken stock instead, and 2) could I use chopped kale leaves instead of the spinach?

    1. Hi Jennifer! Yes and yes to both questions. That will work so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  72. 5 stars
    My daughter is vegan so I’m always looking for new ideas. This dish is AMAZING! I make it at least once a week. Packed with lots of protein! For the meat eaters in the family, I use shrimp in it!

  73. Not sure what I did but mine was very salty. Used reduced sodium tamari and regular fish sauce(is there any such thing as low sodium fish sauce). Even before topping with chickpeas curry was very salty. I am so disappointed as it smells so good and most others did not have this problem. Did anyone else sub tamari for soy sauce?

    1. Hey Cindy, I am not sure why this would have ben salty, but my only thought is that the tamari you used is just saltier than the soy sauce I used. Next time try reducing the amount of fish sauce to 1 tablespoon. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  74. I’m making this tonight and was going to use leftover yellow paste(your recipe from new cookbook). Will that work just fine you think?

    1. Hi Shawna! That will be delicious. Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  75. This was SOOOOOO good!!! Authentic flavors, so warming and yummy!!! Can’t wait to try your other recipes, found this one on your IG, LOVE your photos! Coincidentally my daughter gave me your Super Simple cookbook for Christmas and will cook my way through it too! Well done, Tieghan!

  76. 4 stars
    The soup was lovely however 2TBS of low sodium was way too salty for 1 can of rinsed chickpeas. I think 1TSP would have been sufficient.

  77. Hi! This looks so tasty! Could I make it with green lentils and just increase the cooking time? That’s what I have on hand at home. Thanks!

    1. Hey Sarah! Green lentils will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  78. 3 stars
    The flavors are DELICIOUS, but I’m rating this just three stars, only because it’s a little sweet for my taste. I would make it with just one sweet potato the next time because it’s almost like eating dessert. Still very tasty.

  79. I made this in my slow cooker and it was great. It was delicious and flavourful and my kids liked it too:)
    Leftovers were tasty. Thanks!

  80. 5 stars
    So much yes. This is my favourite recipe so far out of all of yours that I’ve made! So easy, so delicious, and the pomegranate and chickpeas take it to the next level!

  81. 5 stars
    Love, love, loved it!! So delicious!! I could’ve eaten the whole pot!! Perfect dish for when you’re trying to incorporate more vegetarian meals into your every day cooking.

  82. 5 stars
    Made this tonight and – WOW! I wasn’t sure I’d love a Thai-inspired lentil curry, because I’m half Indian and love dal (Indian-style) lentil curry. But my husband really loves Thai and I had most of the ingredients on hand so I decided to try it.

    I did make a few substitutions based on what I had – I used 1/2 onion instead of shallots, light coconut milk instead of full fat, and tahini in place of peanut butter (my husband has an allergy). I also didn’t realize I was out of chickpeas, so I roasted one of the sweet potatoes instead of tossing it in just to give extra texture. I roasted it at 425 for 15 minutes with a drizzle of olive oil and soy sauce, then sprinkled with garlic powder and sesame seeds while the curry was in the Instant Pot. I realize that’s a lot of little changes but OMG it was so amazing!!!

    We served it with the cilantro garnish and lavash chips because I apparently was also out of rice (!?). I bet it’s amazing over rice, so maybe next time. My husband didn’t even notice it was vegetarian! I can’t wait to make again, and I bet a little prep on the weekends makes this a super quick, hands off weeknight dinner. Thank you!!

  83. 5 stars
    This was great! The hubby and I both loved it and will definitely be making it again. I like that you have both stovetop and instant pot directions. I used the stovetop method. Perfect for a chilly night.

    1. HI! I am not familiar with lentil pasta, but I would image it will cook much faster. I would just be conscious of the cooking time and doneness of your pasta while you make this. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  84. 5 stars
    This was very good – and enough for plenty of leftovers when making it for just 2 of us. I LOVE leftovers, so this made me very happy!

    To save time on a weeknight, I used the steamed lentils from Trader Joe’s (omitting that amount of cooking time) and I think that affected the salt levels to the point that this was saltier than I/we prefer. I’ll definitely make this again, but will omit the soy sauce altogether if using pre-cooked lentils. I read all the prior comments and didn’t see anyone else affected by the saltiness, so I think this is where the culprit lies.

    Thank you for all of your wonderful recipes – I cook something from your site at least once a week!

    1. Hi Molly! I am really glad to hear that you enjoyed this! Thank you so much for trying and I hope it is a bit less salty next time!! xTieghan

  85. Oh my! I’ve made this twice in the last two week it’s so good! Even my husband who always makes a face when I make a meatless meal loved it. Thanks again for a great recipe Tieghan!

  86. 5 stars
    This is totally amazing. I worry about sweet potatoes being too sweet but it’s the perfect balance and oh so creamy. My husband and I have been trying lots of vegan recipes and this is definitely a keeper.

  87. 5 stars
    This is AMAZING! It is very flavorful and comforting. I will be making this over and over again through these cold months!

  88. 5 stars
    Delicious flavors and healthy too! I just discovered your blog and I’m so happy I did. I want to make every recipe I’ve come across! Thank you for the inspiration.

  89. 5 stars
    This was so very delicious!!!! Made it for my daughter in law and I for dinner. The only changes I made were we just added 8oz of rice directly into the soup with the spinach, and I baked my chick peas instead of frying. Will make this again…..and again!!!!

  90. All Hail Tieghan!! Girl your recipes are the BEST! I tried this one and it was a fan favorite. Sooooo good! Thank you, I’m so grateful for all your amazing recipes ?

  91. 5 stars
    This meal was delicious! I had everything in my pantry already so it was a no brainer 🙂 I used two really large sweet potatoes and i’d say it came out to be 8 servings. Like another commenter posted, my red lentils all but dissolved into a thick creamy texture. No complaints! Subbed cauliflower rice instead of basmati for extra veggies. Thanks for this one!

  92. 5 stars
    So delicious and easy to make! I know it says “serves 6” but do you happen to know about how much that comes out to? I’m on WW and calculated one serving (without chickpeas) comes out to 6 smartpoints (which is great, btw!), but I was curious to see if you had measured it or not. Thanks!

    1. Hi Rosey! I am sorry, I really am not sure what the servings sizes come out to. My guess is about 1 cup, but again I am just not sure. So sorry I could not be of more help to you. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  93. 5 stars
    This is so good!! My husband and I aren’t big curry people but gave this a whirl and it will 10000% be a staple, easy dinner! YUM!

  94. Greetings from Beirut: Made this two nights ago for friends and everybody loved it! Thanks for posting recipes that are easy, healthy, tasty – and can be replicated in all sorts of places.

  95. 5 stars
    One of my favorite curry dishes. Would love to try this with chicken sometime. The chickpeas were a very nice touch!

  96. I think maybe I needed more lentils? I put in the amount called for in recipe….3/4 cup. J ust made this and it more of a soup than a curry. Definitely don’t need to thin it out with more veg broth. Tastes good, just a little too soupy.

    1. Hey Sandra! Just use 1 cup of lentils next time and see if that yields a thicker result closer to your liking. Please let me know if you have any other questions. Thank you! xTieghan

  97. 5 stars
    This was great and super easy. Grocery store was out of red curry paste (what?!) so I subbed green and it still worked well. 3 cups of broth was more than enough and I may have even reduced to 2 (I like a thicker curry). Thanks for a great recipe- beautiful too!

    1. Hi Belen! I would use a creamy cashew or oat milk. I think either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  98. 5 stars
    I CANT WAIT TO TRY THIS!! This looks ridiculously amazing. I also just received the new cookbook and can’t wait to dig in.

    For this recipe (and most of your recipes that call for coconut milk) can a lower fat milk be used instead? What would be a good substitute? Thank youu!!!

    1. Hi Allison!! I always like to use full fat for creamier results, but I am sure lite coconut milk will work just fine, especially for this recipe! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  99. Loved the flavor in this recipe! My lentils cooked down to pretty much nothing (not like your photo where I can see them…). Any suggestions??

    1. Hey Amy! What variety of lentils are you suing and how long did you cook for? It’s hard to know why this happened without knowing any other details. Hope I can help!! Thank you! xTieghan

  100. 5 stars
    This recipe is delicious! Perfect for the turn of the weather here in New England. Made it with the instant pot instructions. So flavorful. Thank you!

  101. I probably make one or two of your recipes a week, and this is by far the most delicious one! This will be in my repertoire permanently. Thank you for sharing!

    1. Hey Sandra! yes, this will freeze great! I will freeze for up to 4 months in a freezer safe container. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  102. This recipe is great!! Hearty and comforting without feeling heavy! We always love your recipes and this was no exception! So glad to eat it as I thumb through your new book!

  103. 5 stars
    This was absolutely delicious. I forgot the cilantro, so I’m sure it’s even more tasty with that. But honestly, it was super delicious and I will definitely make it again.

  104. I had some homegrown sweet potatoes on the kitchen counter waiting to be used and cooked some chickpeas the day before so this was like you read my mind, Tieghan! The recipe is so simple and flavourful – definitely will repeat!

  105. Can I make this in the Crockpot too?

    Soooo excited for you to be on GMA and your cookbook release! I don’t watch GMA but I know I will be searching for this video once it’s available. You should put a link in your Favorites post this Sunday!! 🙂

    1. Hey Kristen! I would imagine this would be great in the crockpot. I would add all ingredients to the crockpot and slow cook on LOW for 4-6 hours. Please let me know if you have any other questions. I hope you love this recipe! AND thank you!! You are way too kind!! xTieghan

  106. 5 stars
    I came on your website today to find a recipe for lunches the rest of the week and just made this! Didn’t add the pomegranate but still SO GOOD! Delicious! Should’ve started the chickpeas on a higher heat so they got crispier but the flavor was great regardless. I’ll make this again!

  107. Hi….just wanted to let you know I am very glad you are taking the extra step and give Instant Pot instructions and yes, your cookbook will be delivered tomorrow…;-)

  108. Congratulations on the release of your cookbook, hope all goes well in the book tour and that you have a lot of fun along the way.
    I also saw Red’s snowboard special yesterday when I happened to be channel surfing. It’s amazing how they come flying down those mountains.