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The perfect bowl of warming comfort food that’s also really healthy. Quickly made on the stove (or in your instant pot) in less than an hour. Using good for us ingredients like sweet potatoes, red lentils, Thai curry paste, and creamy coconut milk. It’s cozy, a little spicy, and filled with vegetables. Finish each bowl off with steamed rice and crispy salty sesame chickpeas. You’ll have the perfect healthy bowl of soup for lunch or dinner.

overhead photo of Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

I could not think of a better Monday recipe. This one is SO GOOD, super simple, and pretty darn healthy too. I have some serious comfort foods coming up these next few months. So I figured a nice healthy, but still fall appropriate, curry was very fitting for the last Monday of October…

How on earth is it already the final Monday of the month…I just have no idea? How is Halloween THIS Thursday?? I know that everyone is probably feeling the same way, but geez this month really flew by. And with all the cold temperatures and snow at home in Colorado, I’m already into holiday planning mode. Anyone else? I know it’s not as chilly other places in the US (high is 68 and sunny here in NYC today), but still hoping you all are craving warm, hearty food!

Which brings me to this curry. I was kind of inspired by last year’s lentil soup that swayed much more towards authentic Indian flavors. It’s been such a go-to recipe for me both last fall and this fall, that I wanted to create something similar. This time using Thai flavors, something a little creamier, and then switch up the toppings.

This is what I got and it’s truly so delicious. Spicy, tangy, a touch sweet, creamy, and layered with different textures.

overhead photo of Sweet Potato Lentil Curry in pot after adding coconut milk

To make this lentil curry…

You need very simple ingredients. The curry itself is made entirely in one pot. You can also use the instant pot for an even quicker dinner. Simply add the ingredients to a large pot, simmer, and 20 minutes later you have thick and creamy curry.

I like to use Thai red curry paste to flavor the curry. It’s one of my favorite ingredients because it adds just the right amount of heat and spice. I also use a splash of fish sauce, which I think is so key to adding authentic Thai flavor. Of course, if you are vegetarian, you can easily use additional soy sauce in place of the fish sauce.

And then, just a little coconut milk and touch of peanut butter. I know it may sound odd, but trust me, it works. Similar to my Thai Ramen, which everyone LOVES, it just adds creaminess and nuttiness.

overhead photo of Sweet Potato Lentil Curry in pot with wooden spoon in curry

The chickpeas.

While the curry is cooking, you should make the chickpeas, and trust me, you do NEED the chickpeas. They add a nice crunch to this curry. They’re salty, savory, and just a little hard to stop eating. Kind of like a healthier chip with toasty sesame seeds.

Delicious.

overhead photo of Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

Finish the curry by ladling it over steamed rice. Then add the chickpeas and some pretty pomegranate arils for a pop of bright color…and a sweet burst of flavor with every bite.

FAQ:

Can I use green or brown lentils instead of red?
Yes—expect a firmer texture and slightly longer simmer; use the doneness cues (soft center, holds shape) rather than a strict time.

How can I make this without coconut milk?
Use another milk of your choosing.

Will this curry thicken as it cools?
It does. Thin with splashes of water or broth when reheating and warm gently so the lentils stay intact.

Is it freezer-friendly?
Very—cool completely, portion, and freeze up to ~3 months. Thaw overnight in the fridge and reheat low and slow, adding liquid as needed.

overhead photo of Sweet Potato Lentil Curry with Crispy Sesame Chickpeas and spoon in bowl scooping up the curry

If you make this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas.

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 1500 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Chickpeas

US Customary - Metric

Instructions

Stove-Top

  • 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute. 
    2. Add the 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender. 
    3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat.
    4. When the lentils are cooked, stir in the coconut milk, spinach, and lime juice, cook 5 minutes. If your curry feels thick, add additional broth to thin. Remove from the heat and add the cilantro. 
    5. To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas, cilantro, and pomegranates. Enjoy!

Instant Pot

  • 1. Set Instant pot to sauté. Add the olive oil and shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute. 
    2. Add 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Cover, select the manual setting and cook on high pressure for 10 minutes.
    3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas and cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat.
    4. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk, spinach, and lime juice, cook 5 minutes. Remove from the heat and add the cilantro. 
    5. To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas, cilantro, and pomegranates. Enjoy!
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overhead horizontal photo of Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

This post was originally published on October 28, 2019
4.46 from 741 votes (565 ratings without comment)

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Comments

  2. Loved the flavor in this recipe! My lentils cooked down to pretty much nothing (not like your photo where I can see them…). Any suggestions??

    Reply

    1. Hey Amy! What variety of lentils are you suing and how long did you cook for? It’s hard to know why this happened without knowing any other details. Hope I can help!! Thank you! xTieghan

      Reply

  3. 5 stars
    This recipe is delicious! Perfect for the turn of the weather here in New England. Made it with the instant pot instructions. So flavorful. Thank you!

    Reply

  5. I probably make one or two of your recipes a week, and this is by far the most delicious one! This will be in my repertoire permanently. Thank you for sharing!

    Reply

    1. Hey Sandra! yes, this will freeze great! I will freeze for up to 4 months in a freezer safe container. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  7. This recipe is great!! Hearty and comforting without feeling heavy! We always love your recipes and this was no exception! So glad to eat it as I thumb through your new book!

    Reply

  8. 5 stars
    This was absolutely delicious. I forgot the cilantro, so I’m sure it’s even more tasty with that. But honestly, it was super delicious and I will definitely make it again.

    Reply

  9. I had some homegrown sweet potatoes on the kitchen counter waiting to be used and cooked some chickpeas the day before so this was like you read my mind, Tieghan! The recipe is so simple and flavourful – definitely will repeat!

    Reply

  10. Can I make this in the Crockpot too?

    Soooo excited for you to be on GMA and your cookbook release! I don’t watch GMA but I know I will be searching for this video once it’s available. You should put a link in your Favorites post this Sunday!! 🙂

    Reply

    1. Hey Kristen! I would imagine this would be great in the crockpot. I would add all ingredients to the crockpot and slow cook on LOW for 4-6 hours. Please let me know if you have any other questions. I hope you love this recipe! AND thank you!! You are way too kind!! xTieghan

      Reply

  12. 5 stars
    I came on your website today to find a recipe for lunches the rest of the week and just made this! Didn’t add the pomegranate but still SO GOOD! Delicious! Should’ve started the chickpeas on a higher heat so they got crispier but the flavor was great regardless. I’ll make this again!

    Reply

  13. Hi….just wanted to let you know I am very glad you are taking the extra step and give Instant Pot instructions and yes, your cookbook will be delivered tomorrow…;-)

    Reply

  14. Congratulations on the release of your cookbook, hope all goes well in the book tour and that you have a lot of fun along the way.
    I also saw Red’s snowboard special yesterday when I happened to be channel surfing. It’s amazing how they come flying down those mountains.

    Reply