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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.
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.
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.
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.
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.
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.
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.
Ingredients
- 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 adding more or less 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)
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
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!
This post was originally published on October 28, 2019
Hi! This looks so tasty! Could I make it with green lentils and just increase the cooking time? That’s what I have on hand at home. Thanks!
Hey Sarah! Green lentils will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The flavors are DELICIOUS, but I’m rating this just three stars, only because it’s a little sweet for my taste. I would make it with just one sweet potato the next time because it’s almost like eating dessert. Still very tasty.
Thank you Kelli! xTieghan
I made this in my slow cooker and it was great. It was delicious and flavourful and my kids liked it too:)
Leftovers were tasty. Thanks!
Thank you Leah! I am so glad you enjoyed this! xTieghan
So much yes. This is my favourite recipe so far out of all of yours that I’ve made! So easy, so delicious, and the pomegranate and chickpeas take it to the next level!
Thank you Steph! xTieghan
Love, love, loved it!! So delicious!! I could’ve eaten the whole pot!! Perfect dish for when you’re trying to incorporate more vegetarian meals into your every day cooking.
That is so amazing to hear! Thank you Judy! xTieghan
Made this tonight and – WOW! I wasn’t sure I’d love a Thai-inspired lentil curry, because I’m half Indian and love dal (Indian-style) lentil curry. But my husband really loves Thai and I had most of the ingredients on hand so I decided to try it.
I did make a few substitutions based on what I had – I used 1/2 onion instead of shallots, light coconut milk instead of full fat, and tahini in place of peanut butter (my husband has an allergy). I also didn’t realize I was out of chickpeas, so I roasted one of the sweet potatoes instead of tossing it in just to give extra texture. I roasted it at 425 for 15 minutes with a drizzle of olive oil and soy sauce, then sprinkled with garlic powder and sesame seeds while the curry was in the Instant Pot. I realize that’s a lot of little changes but OMG it was so amazing!!!
We served it with the cilantro garnish and lavash chips because I apparently was also out of rice (!?). I bet it’s amazing over rice, so maybe next time. My husband didn’t even notice it was vegetarian! I can’t wait to make again, and I bet a little prep on the weekends makes this a super quick, hands off weeknight dinner. Thank you!!
Hi Beth! It is so amazing to hear that you both loved this recipe so much! Thank you so much for trying it! xTieghan
Absolutely delicious – had to double the recipe the second time as we didn’t have enough the first !!! Amazing
I am so glad you have been loving this recipe Andrea! Thank you! xTieghan
This was great! The hubby and I both loved it and will definitely be making it again. I like that you have both stovetop and instant pot directions. I used the stovetop method. Perfect for a chilly night.
I am so glad you both enjoyed this Alison! Thank you so much! xTieghan
Can’t wait to try this this weekend! Would the steps be different if I used lentil pasta instead?
HI! I am not familiar with lentil pasta, but I would image it will cook much faster. I would just be conscious of the cooking time and doneness of your pasta while you make this. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This was very good – and enough for plenty of leftovers when making it for just 2 of us. I LOVE leftovers, so this made me very happy!
To save time on a weeknight, I used the steamed lentils from Trader Joe’s (omitting that amount of cooking time) and I think that affected the salt levels to the point that this was saltier than I/we prefer. I’ll definitely make this again, but will omit the soy sauce altogether if using pre-cooked lentils. I read all the prior comments and didn’t see anyone else affected by the saltiness, so I think this is where the culprit lies.
Thank you for all of your wonderful recipes – I cook something from your site at least once a week!
Hi Molly! I am really glad to hear that you enjoyed this! Thank you so much for trying and I hope it is a bit less salty next time!! xTieghan
Oh my! I’ve made this twice in the last two week it’s so good! Even my husband who always makes a face when I make a meatless meal loved it. Thanks again for a great recipe Tieghan!
That is so amazing to hear Sally! Thank you so much for trying this! xTieghan
Oh my goodness. Not too complicated to make and DELICIOUS! Thank you for sharing!
I am so glad you loved this Erin! Thank you so much! xTieghan
This is totally amazing. I worry about sweet potatoes being too sweet but it’s the perfect balance and oh so creamy. My husband and I have been trying lots of vegan recipes and this is definitely a keeper.
I am so glad you loved this one, Jenny! Thank you! xTieghan
This is AMAZING! It is very flavorful and comforting. I will be making this over and over again through these cold months!
Thank you so much Jodi! xTieghan
Delicious flavors and healthy too! I just discovered your blog and I’m so happy I did. I want to make every recipe I’ve come across! Thank you for the inspiration.
I am so happy to hear that! Thank you so much Emily! xTieghan