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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.
This was incredible! Can’t wait to make it again soon so yummy!
Thank you so much Amelia!! I am so happy to hear that! xTieghan
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.
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
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!
Thank you so much Courtney!! xTieghan
There’s not one week passing that I don’t make this curry! loooooveeeeeeeee it
Thank you Eva! xTieghan
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!
Thank you so much Frances!! xTieghan
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!
Thank you so much Justine!! I am really glad this turned out so well for you! xTieghan
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?
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
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!
Thank you for trying this! I am really glad it turned out so well for you, Marisol! xTieghan
LOVE this recipe and it makes for great leftovers
Thank you! xTieghan
This recipe is delicious! I love the leftovers too!
Thank you so much Jennifer! That is really great to hear! xTieghan
Just wanted to drop a note to say I made this last nite and it was wonderful!!
Thanks for another great recipe!
Thank you so much Char! xTieghan
So good!
Thank you so much Amaya! xTieghan
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.
Thank you so much Chelsea! xTieghan
Hi! I’m looking forward to making this! How many days do you think it’ll last in the fridge?
Hi Sarah,
I would say 3-4 days. I hope you love the recipe! xTieghan
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!!
I love that this has been turning out so well for you, Margot! Thank you so much! xTieghan