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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.
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.
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!
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.
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
- 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!
Surprisingly easy to make and absolutely delicious! I’ll be making this again!
Hey Dale,
I am thrilled you liked the recipe, thanks so much for giving it a go! Happy Sunday:) xTieghan
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!
Hey Michelle,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
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….!!!
Hey Avni,
Thanks so much for following along and trying the recipes, I am so glad you have been enjoying them! xTieghan
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!
Hey Jenna,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
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?
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
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!
I am really glad this turned out so well for you, Anderson! Thank you for trying it! xTieghan
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.
Thank you so much Melissa! I am glad this turned out well for you! xTieghan
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.
Thank you so much Lauren! I am really glad this recipe turned out so well for you! xTieghan
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.
Thank you so much Taylor! I am really glad this recipe turned out so amazing for you! xTieghan
Fabulous dish! Incredible tastes and textures. It’s a keeper! I will be making this on the regular!
Thank you so much Lynn! xTieghan
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!
Hi Nell! I am really happy this recipe turned out so amazing for you! xTieghan
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.
Hi Summer! This is so perfect for fall weather! I hope you love this recipe! Also, you are so sweet! Thank you! xTieghan
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!
I am so happy this recipe turned out so well for you, Jessa! Thank you! xTieghan
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!
Thank you Elise! I am really glad this recipe turned out so well for you! xTieghan
Yes!!! Awesome plant based recipe. Thank you!
Thank you so much! xTieghan