Description
A flavorful and hearty Sweet Potato Lentil Curry enriched with creamy coconut milk and peanut butter, complemented by crispy sesame chickpeas for added texture. This vibrant Asian-inspired curry is perfect served over basmati rice and garnished with fresh cilantro and optional pomegranate arils for a burst of sweetness.
Ingredients
Scale
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)
- 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
- Prepare the base: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the finely chopped shallots and cook for about 3 minutes until soft and translucent. Add the grated ginger and cubed sweet potatoes, cooking for approximately 2 minutes until fragrant. Stir in the Thai red curry paste and cook for an additional minute to release the flavors.
- Simmer the curry: Pour in 3 cups of low-sodium vegetable broth, then add the dried red lentils, fish sauce, soy sauce, and peanut butter. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 15-20 minutes, until the lentils are tender and the sweet potatoes are soft.
- Prepare crispy sesame chickpeas: While the curry simmers, heat a large, high-sided skillet over medium heat. Add the sesame or olive oil and the drained chickpeas. Cook, stirring occasionally, for about 5 minutes until the chickpeas become crisp on all sides. Add the soy sauce and raw sesame seeds, tossing well to coat. Cook for an additional minute, then remove from heat.
- Finish the curry: Once the lentils and sweet potatoes are cooked through, stir in the full-fat coconut milk, baby spinach, and lime juice. Continue cooking for 5 minutes to allow the flavors to meld and the spinach to wilt. If the curry is too thick, thin it out with extra vegetable broth as desired. Remove from heat and stir in chopped cilantro.
- Serve and garnish: Spoon cooked basmati rice into serving bowls. Ladle the warm curry over the rice, then top with crispy sesame chickpeas, additional fresh cilantro, and optional pomegranate arils for a burst of color and sweetness. Enjoy this comforting and nutritious meal!
Notes
- Adjust the amount of Thai red curry paste to suit your preferred spice level.
- You can substitute fish sauce with additional soy sauce to make the dish vegetarian.
- Use green lentils if red lentils are unavailable; cooking time may vary slightly.
- For a nut-free version, omit the peanut butter or use a seed butter like sunflower seed butter.
- Make sure to pat dry the chickpeas well to ensure they crisp up properly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
