Print

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a vibrant, plant-based meal packed with sweet potatoes, protein-rich lentils, and a creamy coconut curry sauce. Topped with crispy sesame chickpeas, fresh cilantro, and lime, it’s perfect for weeknight dinners or meal prep.

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

Instructions

  1. Heat olive oil in a large skillet or pot over medium heat. Sauté shallots 2–3 minutes until softened. Add ginger and cook 1 more minute.
  2. Add sweet potatoes and Thai red curry paste, stirring to coat.
  3. Pour in vegetable broth and add lentils. Bring to a boil, then reduce heat and simmer 15–20 minutes until sweet potatoes and lentils are tender.
  4. Stir in fish sauce, soy sauce, peanut butter, and coconut milk. Simmer 5 minutes until creamy. Add spinach, cook until wilted, and finish with lime juice and cilantro. Adjust seasoning.
  5. Meanwhile, prepare 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.
  6. Serve curry over basmati rice, topped with chickpeas, extra cilantro, and pomegranate arils if desired.

Notes

Use butternut squash instead of sweet potatoes for a different flavor.

Swap red lentils for green or brown lentils, adjusting cooking time.

Add extra vegetables like bell peppers, zucchini, or carrots.

Make it spicier with extra Thai red curry paste or chili flakes.

Substitute peanut butter with almond or cashew butter for a nut-free option.

Nutrition

Find it online: https://justsosavory.com/sweet-potato-lentil-curry-with-crispy-sesame-chickpeas/