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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.

Author: Tieghan Gerard
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.

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Ingredients

Chickpeas

US Customary - Metric

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. 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!

    Reply

  2. 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.

    Reply

  3. 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?

    Reply

    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

      Reply

  4. 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.

    Reply

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

      Reply

  6. 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! ?

    Reply

    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

      Reply

  9. 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.

    Reply

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

      Reply

  11. 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.

    Reply

    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

      Reply

  12. 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

    Reply

    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

      Reply

  13. 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!

    Reply

  14. 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.

    Reply