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
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 (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
