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
Scale
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
