This post may contain affiliate links, please see our privacy policy for details.
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.
FAQ:
Can I use green or brown lentils instead of red?
Yes—expect a firmer texture and slightly longer simmer; use the doneness cues (soft center, holds shape) rather than a strict time.
How can I make this without coconut milk?
Use another milk of your choosing.
Will this curry thicken as it cools?
It does. Thin with splashes of water or broth when reheating and warm gently so the lentils stay intact.
Is it freezer-friendly?
Very—cool completely, portion, and freeze up to ~3 months. Thaw overnight in the fridge and reheat low and slow, adding liquid as needed.
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.
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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!
Yes! I am so glad this warmed you right up! Thank you for trying this recipe, Mari! xTieghan
What a delicious dish! I had some Leek in my fridge. I added to this dish. Love it!
Amazing! Thank you so much Aline! xTieghan
Truly delish! I will be making this a lot!!
PS Thanks for sharing!:)
Thank you Jenna! I am so glad you enjoyed this recipe! xTieghan
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?
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
Can I use light coconut milk? Thanks!
Would this work with light coconut milk? Thanks!
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
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!
Thank you so much Christen! xTieghan
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!
Amazing!! I am so glad you loved this one! Thank you! xTieghan
Two quick questions – 1) could I use low-sodium chicken stock instead, and 2) could I use chopped kale leaves instead of the spinach?
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
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!
I am so glad this turned out so well for you all! Thank you for trying it Susan! xTieghan
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?
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
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?
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
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!
I am so glad you enjoyed this! I hope you love all of the recipes in the book! Thank you Elaine! xTieghan
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.
Thank you Summer! xTieghan
Not the first HBH recipe I’ve made but it is my first review. Made this tonight and it is DELICIOUS!
Thank you so much Jeneyne! xTieghan