I absolutely love sharing this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe — it’s one of those dishes that feels like a warm hug on a plate. The creamy, spicy curry has a wonderful balance of flavors from the sweet potatoes and lentils, while the crispy sesame chickpeas add that perfect crunchy contrast. It’s a comforting meal I turn to when I want something both nourishing and exciting.
You’ll find this recipe works beautifully for cozy weeknight dinners or when you have friends over because it’s hearty enough to satisfy everyone but still easy to put together. Plus, it’s packed with wholesome ingredients that fill you up without weighing you down — trust me, this has become a family favorite around here!
Why You’ll Love This Recipe
- Flavorful & Creamy: The coconut milk and peanut butter add a luscious richness that makes every bite comforting.
- Balanced Texture: Soft lentils and sweet potatoes meet crunchy sesame chickpeas for an irresistible combo.
- Flexible & Easy: Whether on the stove or in your Instant Pot, it’s a straightforward recipe perfect for weeknights.
- Packed with Nutrition: Lentils bring protein and fiber, while sweet potatoes add vitamins and natural sweetness.
Ingredients You’ll Need
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe uses simple pantry staples combined with fresh ingredients that complement each other beautifully. A quick tip: fresh ginger and good quality curry paste really elevate the flavors here, so don’t skip them!
- Extra virgin olive oil: Adds a gentle fruity aroma and helps mellow the spices during cooking.
- Shallots: I love their mild and sweet flavor—it’s a nice alternative to onions that blends perfectly here.
- Fresh ginger: This gives the curry a subtle zing and warmth, crucial for that authentic taste.
- Sweet potatoes: Choose firm, medium-sized ones so they cook evenly and hold their shape.
- Thai red curry paste: The heart of the curry’s flavor, adjustable to your spice preference.
- Low-sodium vegetable broth: Keeps the curry flavorful without overpowering any ingredient.
- Dried red lentils: Cook quickly and turn wonderfully creamy, making the curry thick and hearty.
- Fish sauce or soy sauce: These add depth—fish sauce gives umami richness, soy sauce is great for vegan options.
- Low sodium soy sauce: Used for both the curry and chickpeas for a salty-sweet balance.
- Creamy peanut butter: A surprising but amazing addition, making the sauce silky and nutty.
- Full-fat coconut milk: Brings a luxurious creaminess that balances the spices.
- Baby spinach: Adds freshness and color, plus a good hit of greens.
- Lime juice: The acidity brightens and wakes up the flavors just before serving.
- Fresh cilantro: I always add a generous handful for a fresh herbal lift.
- Cooked basmati rice: The ideal base for soaking up all that delicious curry sauce.
- Pomegranate arils (optional): These add a lovely pop of sweetness and a festive touch.
- Chickpeas: When crisped, they give that irresistible crunch to finish the dish.
- Sesame oil or extra virgin olive oil: For frying chickpeas and infusing subtle nutty notes.
- Raw sesame seeds: Toasted in the chickpeas for an extra layer of sesame flavor.
Variations
I love to personalize this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe depending on the season or what’s in my pantry. You can easily swap out ingredients or add your own twist to keep it exciting and perfectly suited to your taste buds.
- Vegan Variation: Simply replace the fish sauce with extra soy sauce or tamari to keep things plant-based without losing that savory depth.
- Spice Level: I like to add extra red curry paste if I want it hotter, or tone it down with a splash more coconut milk for milder palates.
- Different Lentils: Green or brown lentils work fine if you don’t have red ones, but cooking time may be a bit longer.
- Nut Butter Swap: If you don’t have peanut butter, almond or cashew butter also adds great flavor and creaminess.
How to Make Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
Step 1: Start with the base flavors
Heat your olive oil in a large pot over medium heat until it shimmers—you’ll want a nice hot but not smoking pan. Toss in the finely chopped shallots and sauté for about 3 minutes until they soften and turn slightly translucent. Then add the grated ginger and cubed sweet potatoes, cooking for another 2 minutes so everything gets fragrant and evenly coated with those lovely aromas. Stir in the Thai red curry paste last, cooking it for a minute to really unlock its depth before moving on to the next steps.
Step 2: Simmer the curry
Add your vegetable broth, dried lentils, fish sauce, soy sauce, and the peanut butter to the pot, stirring well to combine. Bring everything to a boil over high heat, then lower to a gentle simmer, cover the pot, and let it cook for 15-20 minutes. You’ll know it’s ready when the lentils are tender and breaking apart, and the sweet potatoes are soft but not mushy. If it gets too thick, you can always add a splash more broth to loosen the consistency.
Step 3: Make the crispy sesame chickpeas
While your curry simmers, heat a large, deep skillet over medium heat with your choice of sesame or olive oil. Add the drained and patted-dry chickpeas and let them cook, stirring occasionally, until they’re golden brown and crisp all over—this usually takes about 5 minutes. Then drizzle the soy sauce in and sprinkle the raw sesame seeds on top, tossing everything together for an extra minute. This gives the chickpeas a beautiful, savory crunch that perfectly contrasts the creamy curry.
Step 4: Finish the curry
Once the lentils and sweet potatoes are cooked, stir in the coconut milk, baby spinach, and fresh lime juice. Cook for an additional 5 minutes, allowing the spinach to wilt and the flavors to meld together beautifully. Then take the pot off the heat and fold in the chopped cilantro for a fresh herbal kick.
Step 5: Serve it up!
Ladle the fragrant curry over bowls of fluffy basmati rice, then sprinkle with those crispy sesame chickpeas and more fresh cilantro. If you’re feeling fancy (and I always encourage that), scatter a handful of pomegranate arils on top—they add a pop of color and a burst of sweetness that makes each bite a little celebration. Enjoy immediately and watch how quickly this crowd-pleaser disappears!
Pro Tips for Making Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
- Patience with Chickpeas: Make sure the chickpeas are very dry before frying so they crisp up perfectly and don’t steam.
- Adjust Consistency: If your curry ends up too thick, slowly add warm broth instead of water for better flavor.
- Peanut Butter Trick: Stir in the peanut butter early with the liquids so it blends smoothly, avoiding any clumps.
- Don’t Overcook Lentils: Keep an eye on lentils so they don’t turn mushy—red lentils cook fast but can become pasty if left too long.
How to Serve Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
Garnishes
For garnishes, I swear by fresh cilantro—it adds brightness that cuts through the creaminess. The optional pomegranate arils are a fun addition that brings a sweet and tart crunch, especially if you’re serving this for guests or a special meal. Sometimes I sprinkle on toasted sesame seeds to echo the chickpeas and amp up the nutty flavor.
Side Dishes
While the curry is a meal on its own, I like pairing it with fragrant basmati rice to soak up all those gorgeous flavors. You can also serve it alongside simple cucumber raita or a crunchy green salad to add freshness and contrast if you want to round things out a bit more.
Creative Ways to Present
For a dinner party, I’ve layered this curry in pretty bowls with a neat mound of rice topped with sesame chickpeas and a scattering of pomegranate arils for a vibrant pop of color. Another time, I served it in mini coconut bowls (think small hollowed-out coconuts) which was such a hit and made the meal feel extra special and tropical.
Make Ahead and Storage
Storing Leftovers
I store any leftover Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe in an airtight container in the fridge, where it keeps beautifully for up to 4 days. The flavors actually deepen overnight, making leftovers tastier the next day! Just keep the crispy chickpeas separate until ready to serve—they tend to lose their crunch if mixed in too soon.
Freezing
This curry freezes well too. I freeze it without the chickpeas and rice in meal-sized containers for up to 3 months. When thawed, the texture stays surprisingly good, which makes it an easy go-to for quick meals.
Reheating
When reheating, I do so gently on the stove over low-medium heat, adding a splash of broth or water to loosen it if needed. Then, I re-crisp the sesame chickpeas in a separate pan so they stay deliciously crunchy when served on top again.
FAQs
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Can I make this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe vegan?
Absolutely! Just swap out the fish sauce for additional soy sauce or tamari, and you’ll have a flavorful, plant-based version that’s just as delicious.
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What can I use instead of peanut butter in this recipe?
If peanut butter isn’t your thing or you have allergies, almond butter or cashew butter are great alternatives that also add creaminess and a nutty flavor.
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How do I keep the chickpeas crispy?
Make sure to drain and pat the chickpeas very dry before frying. Also, fry them separately and add to the curry just before serving to maintain that crunch.
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Can I use canned lentils for this curry?
While canned lentils can be used, they’ll affect the curry’s texture since they’re already cooked and softer. I recommend using dried lentils to get that perfect creamy but slightly firm consistency.
Final Thoughts
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe has become such a staple for me because it’s both comforting and exciting — the rich, creamy curry paired with crunchy chickpeas is just magic. I can’t recommend it enough if you’re looking for a wholesome, nourishing meal that’s easy to customize and sure to impress. Give it a try and let it bring a little warmth and joy to your kitchen like it has to mine!
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Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai Fusion
- Diet: Gluten Free
Description
A vibrant and comforting Sweet Potato Lentil Curry featuring tender sweet potatoes, protein-rich lentils, and creamy coconut milk, complemented by crispy sesame chickpeas for added texture and flavor. This dish combines aromatic Thai red curry paste with fresh ginger and lime for a delightful fusion of tastes, perfect for a hearty meal served over basmati rice.
Ingredients
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 (can also use 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)
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
Instructions
- Prepare the Curry Base: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook for 3 minutes until softened. Add the grated ginger and sweet potatoes, cooking until fragrant, about 2 minutes. Stir in the Thai red curry paste and cook for an additional minute.
- Simmer Lentils and Sweet Potatoes: Add 3 cups of low-sodium vegetable broth, lentils, fish sauce, soy sauce, and peanut butter to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for 15-20 minutes until the lentils are soft and the sweet potatoes are tender.
- Prepare the Crispy Chickpeas: While the curry simmers, heat a large, high-sided skillet over medium heat. Add 2 tablespoons of oil and the drained chickpeas. Cook, stirring occasionally, until the chickpeas are crisped all over, about 5 minutes. Add soy sauce and sesame seeds, toss to combine, cook for 1 more minute, then remove from heat.
- Finish the Curry: Once the lentils and sweet potatoes are cooked, stir in the coconut milk, baby spinach, and lime juice. Cook for another 5 minutes. If the curry is too thick, add additional broth to thin it out. Remove from heat and stir in chopped cilantro.
- Serve: Divide cooked basmati rice among bowls. Ladle the curry over the rice, top with the crispy sesame chickpeas, extra cilantro, and pomegranate arils if desired. Enjoy your flavorful, wholesome meal!
Notes
- You can adjust the amount of Thai red curry paste for a milder or spicier curry.
- Fish sauce can be substituted with additional soy sauce or tamari for a vegetarian option.
- Green lentils can be used instead of red lentils but may require slightly longer cooking time.
- The chickpeas can be made ahead and kept crisp, re-crisping in a skillet before serving.
- For a nut-free version, omit the peanut butter or replace with sunflower seed butter.
- Serving with basmati rice helps soak up the flavorful curry sauce.
Nutrition
- Serving Size: 1 bowl with rice and chickpeas (approximately 1.5 cups curry with 1/2 cup rice and chickpeas)
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg
