Name: Sweet Potato Lentil Curry with Crispy Sesame Chickpeas
Prep time: 15 min
Cook time: PT-487700H1M41S
Total time: PT-487700H1M41S
Cuisine: Asian / Curry
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 (adjust to taste); 3–4 cups low-sodium vegetable broth or water; 3/4 cup dried red lentils (or green lentils); 2 tablespoons fish sauce (or additional soy sauce for vegan); 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 garnish (optional); 2 tablespoons sesame or extra virgin olive oil (for chickpeas); 1 can chickpeas, drained and patted dry; 2 tablespoons low-sodium soy sauce; 1 tablespoon raw sesame seeds

Why You’ll Love This Recipe

You’ll love this curry because it’s hearty, flavorful, and entirely plant-based. Sweet potatoes add natural sweetness, red lentils provide protein and texture, and Thai red curry paste delivers a warm, aromatic spice. The creamy coconut milk balances the heat, while crispy sesame chickpeas add a delicious crunch. It’s a wholesome, comforting meal that’s both nourishing and indulgent.

Ingredients

(Tip: Full measurements are in the recipe card below.)

Curry

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 (adjust to taste)
3–4 cups low-sodium vegetable broth or water
3/4 cup dried red lentils (or green lentils)
2 tablespoons fish sauce (or additional soy sauce for vegan)
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 garnish (optional)

Crispy Sesame 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

Directions

Heat olive oil in a large skillet or pot over medium heat. Add shallots and sauté for 2–3 minutes until softened. Stir in ginger and cook another minute until fragrant.
Add cubed sweet potatoes and Thai red curry paste. Stir to coat the vegetables evenly with the paste.
Pour in vegetable broth and add lentils. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the sweet potatoes and lentils are tender.
Stir in fish sauce, soy sauce, peanut butter, and coconut milk. Simmer for another 5 minutes until the curry is creamy. Add spinach and cook until wilted. Finish with lime juice and cilantro. Adjust seasoning to taste.
Meanwhile, prepare the crispy sesame chickpeas. Heat oil in a skillet over medium-high heat. Add chickpeas and soy sauce, tossing until slightly crispy, about 5–7 minutes. Sprinkle with sesame seeds and remove from heat.
Serve curry over cooked basmati rice, topped with crispy sesame chickpeas, extra cilantro, and pomegranate arils if desired.

Servings and Timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes

Variations

Use butternut squash instead of sweet potatoes for a different flavor.
Swap red lentils for green or brown lentils, adjusting cooking time as needed.
Add extra vegetables like bell peppers, zucchini, or carrots.
Make it spicier by adding extra Thai red curry paste or a pinch of chili flakes.
Substitute peanut butter with almond or cashew butter for a nut-free option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The chickpeas are best served fresh for crunch but can be reheated separately if needed.

FAQs

Can I make this curry ahead of time?

Yes! The flavors improve after a few hours. Reheat gently before serving and add fresh spinach just before serving.

Can I make it vegan?

Yes, use soy sauce instead of fish sauce and ensure your curry paste is vegan-friendly.

Can I freeze this curry?

Yes, freeze the curry (without the chickpeas) in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

How do I make the chickpeas extra crispy?

Pat chickpeas completely dry before cooking and cook over medium-high heat without overcrowding the pan.

What can I serve with this curry?

Steamed basmati or jasmine rice, naan, or even quinoa work beautifully.

Conclusion

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a colorful, nourishing, and flavorful plant-based meal. With creamy coconut curry, hearty lentils, sweet potatoes, and a satisfying crunch from sesame chickpeas, it’s a dish that’s both comforting and vibrant. Perfect for weeknight dinners, meal prep, or entertaining, this curry is a wholesome crowd-pleaser that everyone will love.

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas