If you’re craving a cozy, vibrant dish that feels like a warm hug on a chilly evening, this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe is exactly what you need. I absolutely love how the sweet potatoes gently melt into the creamy curry, while the lentils add that hearty texture that makes it truly satisfying. It’s a perfect blend of comforting and nutritious, making it great for weeknight dinners or meal prep throughout the week.
When I first tried this recipe, I was amazed at how the crispy sesame chickpeas add such a fun, unexpected crunch that elevates the whole meal. You’ll find that it’s incredibly easy to customize, so you can adjust the spice with the Thai red curry paste or add more greens for extra freshness. This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe doesn’t just taste amazing—it’s a one-pot wonder that comes together quickly and leaves your kitchen smelling incredible.
Why You’ll Love This Recipe
- Balanced Flavors: The combination of sweet potatoes, curry paste, and peanut butter creates a rich, creamy, and perfectly spiced curry every time.
- Texture Play: Crispy sesame chickpeas add the perfect crunch that contrasts beautifully with the tender lentils and soft sweet potatoes.
- Simple & Flexible: Whether you prefer stove-top cooking or the Instant Pot, this recipe adapts easily to your kitchen setup and schedule.
- Nutritious & Comforting: Packed with plant-based protein, fiber, and fresh greens, it’s a delicious way to feel good while enjoying comfort food vibes.
Ingredients You’ll Need
These ingredients all come together in perfect harmony to create a curry that’s both hearty and fresh. When shopping, look for firm sweet potatoes and good-quality Thai red curry paste for the best flavor kick.
- Extra virgin olive oil: Provides a mild, fruity base for sautéing the aromatics and chickpeas.
- Shallots: They’re milder than onions but give a nice depth—finely chopped so they melt into the curry.
- Fresh ginger: Adds a bright, zesty warmth; always freshly grated for best impact.
- Sweet potatoes: Naturally sweet and creamy, they break down slightly to thicken the curry.
- Thai red curry paste: The heart of your curry’s flavor; adjust to your spice tolerance.
- Low-sodium vegetable broth or water: Keeps the curry light and lets the other ingredients shine.
- Dried red lentils: Red lentils cook quickly and add creaminess without overpowering the dish.
- Fish sauce or additional soy sauce: Adds umami depth; fish sauce gives that classic curry punch.
- Low sodium soy sauce: Balances saltiness and complements the fish sauce.
- Creamy peanut butter: I love how it adds richness and a slight nutty sweetness—feel free to swap for almond or cashew butter.
- Full-fat coconut milk: Makes the curry luxuriously creamy and smooth.
- Baby spinach: Adds a fresh, leafy green boost at the end without overpowering flavors.
- Lime juice: Brightens the whole curry with a fresh citrus zing.
- Fresh cilantro: Essential for that herbaceous finish—don’t skip it!
- Cooked basmati rice: The perfect base to soak up every bit of delicious curry.
- Pomegranate arils (optional): I love sprinkling these on for a pop of color and a juicy bite that cuts through the richness.
- Chickpeas: For those irresistibly crispy sesame chickpeas that are the ultimate texture contrast.
- Sesame seeds: Toasty and nutty, these give a lovely finishing crunch to the chickpeas.
Variations
I love making this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe my own by switching up the veggies or adjusting the spice level. Feel free to experiment with what you have on hand and what flavors you’re craving.
- Swap the greens: Instead of baby spinach, I sometimes add kale or Swiss chard for a heartier green that stands up well to cooking.
- Spice adjustments: You can dial back the Thai red curry paste if you want a milder curry or add extra chili flakes for a spicy kick—I’ve done both depending on my mood!
- Nut-free option: I’ve replaced peanut butter with sunflower seed butter for a delicious nut-free version that’s just as creamy.
- Legume swaps: Try green lentils instead of red; they hold their shape better if you like more texture in your curry.
How to Make Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
Step 1: Sauté Your Aromatics and Sweet Potatoes
Start by heating the olive oil in a large pot over medium heat. When you see the oil shimmer, add your finely chopped shallots and cook them for about 3 minutes until they become nice and soft—not browned. Then, stir in the grated fresh ginger and cubed sweet potatoes. Let everything cook together for about 2 minutes until fragrant. The smell at this stage is so inviting! Next, add the Thai red curry paste and cook for another minute, allowing those spices to bloom beautifully.
Step 2: Simmer the Lentils and Curry Base
Pour in 3 cups of your vegetable broth, then add the dried red lentils, fish sauce, soy sauce, and peanut butter. Give everything a good stir before bringing the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes. You’ll want the lentils to be soft and the sweet potatoes tender. This slow simmer melds the flavors together wonderfully and thickens the curry just right.
Step 3: Crisp Up the Sesame Chickpeas
While your curry is simmering, heat a large skillet over medium heat with a splash of sesame or olive oil. Toss in the drained, dried chickpeas and cook them, stirring occasionally, until they’re crisp all over—this usually takes about 5 minutes. Once they’re golden and crunchy, add the soy sauce and sprinkle the raw sesame seeds. Toss everything together for another minute so those flavors stick. These chickpeas make the curry extra special by adding that delightful crunch I can’t get enough of.
Step 4: Finish the Curry with Coconut Milk and Greens
Once your lentils and sweet potatoes are perfectly cooked, stir in the creamy coconut milk, fresh baby spinach, and juice from one lime. Cook it on low for an additional 5 minutes so the spinach wilts gently and the curry becomes beautifully creamy. If your curry feels too thick, don’t hesitate to add some extra broth to reach your desired consistency. Finally, remove the pot from heat and fold in the chopped fresh cilantro for that fresh, bright finish.
Step 5: Serve It Up and Enjoy
Divide some fluffy basmati rice into bowls, then ladle the luscious curry over the top. Scatter the crispy sesame chickpeas, a few more cilantro leaves, and if you’re feeling fancy, some pomegranate arils for a juicy burst of sweetness. Grab a spoon and dig in—this meal is as comforting as it is delicious!
Pro Tips for Making Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
- Dry Chickpeas Thoroughly: Pat the chickpeas dry before frying so they crisp up nicely instead of steaming.
- Adjust Curry Paste to Taste: Start with 3 tablespoons and add more as you go; it’s easier to increase spice than tone it down.
- Fresh Lime Juice at the End: Adds brightness that balances the creamy coconut milk and rich peanut butter.
- Avoid Overcooking Lentils: Keep an eye during simmering to prevent mushiness while ensuring they soften just right.
How to Serve Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
Garnishes
I always finish this curry with a generous sprinkle of chopped fresh cilantro because it brightens the whole bowl and adds that fresh herbal note I adore. The optional pomegranate arils are my little secret for adding color and a burst of juicy sweetness—it’s such a fun contrast to the spicy and creamy curry. If you want to amp it up even more, add a dollop of yogurt or a squeeze of extra lime juice on the side.
Side Dishes
I like to keep things simple and serve it over fluffy basmati rice, which soaks up all the curry goodness perfectly. If you want to add some crunch on the side, try a quick cucumber salad with a splash of lime and a pinch of chili flakes—it complements the curry’s warmth beautifully. For extra veggies, roasted cauliflower or steamed green beans work amazingly well too.
Creative Ways to Present
For a dinner party, I love scooping this curry into small bowls and topping each with chickpeas, cilantro, and a sprinkle of toasted sesame seeds. Serving alongside mini naan breads or flatbreads makes it feel extra special and shareable. Sometimes I set up a curry bar with a variety of toppings—like chopped peanuts, sliced chilies, and fresh herbs—so everyone can customize their bowls just the way they like.
Make Ahead and Storage
Storing Leftovers
I usually store leftover curry in an airtight container in the fridge for up to 4 days. The flavors actually deepen after sitting overnight, making it even better the next day. Just keep the crispy sesame chickpeas separate and add them fresh when you reheat to maintain that crunch.
Freezing
This recipe freezes beautifully! I portion the curry into freezer-safe containers without the chickpeas and spinach (spinach can get a little mushy when frozen). Freeze for up to 3 months, then thaw overnight in the fridge before reheating. Adding fresh spinach and preparing new crispy chickpeas when ready helps keep everything tasting fresh.
Reheating
I reheat leftovers gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it’s too thick. To revive the texture, I add the fresh spinach last and warm just until wilted. Then, top with freshly cooked crispy sesame chickpeas for that irresistible crunch.
FAQs
-
Can I make this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe vegan?
Absolutely! Just swap out the fish sauce for extra soy sauce or a vegan fish sauce alternative, and you’ll have a fully vegan and delicious curry that tastes just as amazing.
-
What kind of lentils work best for this recipe?
I personally prefer red lentils because they cook quickly and create a creamy texture, but you can use green lentils if you like a bit more bite. Just note green lentils require a slightly longer cooking time.
-
How do I make the chickpeas crispy and not soggy?
Make sure to thoroughly dry the chickpeas with a towel before frying them in a hot skillet. Cook over medium heat so they crisp evenly, stirring occasionally to avoid burning but allowing them to brown.
-
Can I prepare the curry in an Instant Pot?
Yes! The recipe works wonderfully in an Instant Pot. Simply sauté your aromatics using the sauté function, then pressure cook with the lentils and sweet potatoes for 10 minutes before finishing with coconut milk and greens.
Final Thoughts
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe has become such a go-to for me when I want something nourishing but fuss-free. It’s the kind of food I’m proud to serve friends and family because it’s bursting with flavor, texture, and wholesome ingredients. I hope you’ll give it a try and find it as comforting and satisfying as I do—once you make it, it’ll become your kitchen favorite too!
Print
Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Salt
Description
A flavorful and comforting Sweet Potato Lentil Curry enriched with creamy coconut milk and peanut butter, served with crispy sesame chickpeas for added texture and taste. This vibrant dish blends Thai red curry paste, fresh ginger, and nutritious lentils with tender sweet potatoes, finished with fresh lime and cilantro. Perfectly paired with basmati rice and optional pomegranate arils, it’s a wholesome meal that’s both satisfying and nutritious.
Ingredients
Curry
- 2 tbsp extra virgin olive oil
- 2 shallots, finely chopped
- 1 inch fresh ginger, grated
- 2 sweet potatoes, peeled and cubed
- 3-4 tbsp Thai red curry paste (adjust to taste)
- 3-4 cups low-sodium vegetable broth or water
- ¾ cup dried red lentils (or green lentils)
- 2 tbsp fish sauce (or additional soy sauce for vegetarian option)
- 1 tbsp low sodium soy sauce
- 1 rounded tbsp creamy peanut butter (or other nut butter)
- 1 (14 oz) can full fat coconut milk
- 2 cups baby spinach
- Juice from 1 lime
- ⅓ cup fresh cilantro, chopped, plus more for serving
- Cooked basmati rice for serving
- Pomegranate arils for serving (optional)
Chickpeas
- 2 tbsp sesame or extra virgin olive oil
- 1 can chickpeas, drained and patted dry
- 2 tbsp low sodium soy sauce
- 1 tbsp raw sesame seeds
Instructions
- Sauté Shallots and Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add the finely chopped shallots and cook for 3 minutes until softened. Then add the grated ginger and cubed sweet potatoes, cooking about 2 minutes until fragrant. Stir in the Thai red curry paste and cook for an additional minute to release its flavors.
- Simmer Lentils and Sweet Potatoes: Pour in 3 cups of low-sodium vegetable broth, then add the dried lentils, fish sauce, soy sauce, and peanut butter. Bring the mixture to a vigorous boil over high heat, then reduce heat to low. Cover and let it simmer for 15 to 20 minutes, or until the lentils are tender and the sweet potatoes are cooked through.
- Prepare Crispy Sesame Chickpeas: While the curry simmers, heat a large, high-sided skillet over medium heat. Add 2 tablespoons of sesame or olive oil and the drained chickpeas. Cook, stirring occasionally, until the chickpeas are golden and crisp all over, about 5 minutes. Then add the soy sauce and raw sesame seeds, tossing well. Continue to cook for 1 more minute, then remove from heat.
- Finish the Curry: Once the lentils and sweet potatoes have softened, stir in the full-fat coconut milk, baby spinach, and lime juice. Simmer for another 5 minutes to combine flavors and wilt the spinach. If the curry feels too thick, loosen it with additional broth. Remove from heat and fold in the chopped cilantro.
- Serve: Spoon cooked basmati rice into bowls, ladle the curry over the top, then sprinkle with the crispy sesame chickpeas, extra cilantro, and pomegranate arils if using. Serve immediately and enjoy a vibrant, nutritious meal!
Notes
- You can adjust the amount of Thai red curry paste based on your spice preference.
- For a vegetarian or vegan version, replace fish sauce with additional soy sauce or tamari.
- Rinsing and drying chickpeas thoroughly is key to getting them crisp.
- Use green lentils as an alternative, but note that cooking times may slightly vary.
- The pomegranate arils add a fresh burst of sweetness that complements the curry but are optional.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup curry with chickpeas and rice
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
