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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
I LOVE this recipe! I’ve made it several times and it’s always a hit! One thing I have struggled with, though, is getting my chickpeas crispy! They always seem to end up soft and mushy – any troubleshooting tips you could offer?
The lentils took waaaaaay longer than stated.
Hi Erca! I am sorry about that! I hope the recipe still turned out well though! Please let me know if you have any questions! xTieghan
Really yummy! My lentils become mushy though and yours don’t appear to have done that at all. Did you do yours in the instant pot or on the stove top? Also, my chickpeas never got crispy. Any suggestions?
Thanks!
Hey Kelley! I usually use the instant pot. Try cooking 3 minutes less. That will help!
For the chickpeas, I recommend drying them well before cooking, using a high heat and really letting them “fry” a bit in the olive oil. Please let me know if you have any other questions. Hope this helps and I am so glad you love this recipe! Thank you!! xTieghan
This was delicious! I found it a bit too liquify maybe? Should I just reduce the vegetable broth? Didn’t find it thickened as much as the photos in your recipe. Also! Do you find this freezes well? Thanks again! Super tasty. 🙂
Hey Caitlin! Try using only a 1/2 cup of broth and see if that helps you get a thicker curry.
This freezes wonderfully and I love keeping in the freezer for quick meals. Please let me know if you have any other questions. I so glad you love this recipe! Thank you!! xTieghan
This is such a delicious recipe. I used the instant pot method and the sweet potato completely softened. The sauce was thick and lovely. Next time I make it I will add some roasted sweet potato at the time the coconut milk is added. It is a recipe that will be worked into our rotation.
Hi Jan! I am so glad this turned out so well for you and you plan on making it again! Thank you so much! xTieghan
So.. the taste was good.but red lentils and 10min of pressure cooker time was not so good! Lentils and sweet potatoes both turned to total mush.. I read elsewhere after the fact that if your doing lentils in a pressure cooker, you should use green or brown ones, that red ones are too delicate. Oh and I think I’ll try the chick peas in either the oven or air frier.. once again the taste was great but they did not Really crisp up well at all when I know they do in the oven and I suspect they would in the air frier.
Anyway, flavor of the dish was really good. Just looked rather ugly as orange mush lol I think I’ll try it with brown lentils and maybe for a little less time next time. Thanks for the recipe though 🙂
Hi Sara! Please let me know if there are any questions I can help you with! Otherwise, I am glad this still tasted great! xTieghan
Not sure what happened, but I followed the recipe and the texture turned out similarly to a paste-y soup. The curry flavor did not come through and I think the combination of nut butter and coconut milk made it quite heavy.
Hi Shannon! I am sorry to hear that! Please let me know if there are any questions I can help you with? Did anything go wrong in the making? xTieghan
Hi. I made this last night with brown rice. It was delicious. The only thing I might change for next time is skipping the addition of soy sauce to the crisped chickpeas. They were browned and crispy but once I added the soy the crispness was lost. I used split red lentils is that what you recommend? I might increase that to 1 C as well. Thank you!!!
Thank you so much Laura! That is so great to hear! xTieghan
This was absolutely delicious ! Planning to make again already! Peanut butter with coconut milk definitely key to depth and creaminess. I have never used red Thai curry paste it is delicious and not too spicy hot, I loved the flavor but not excessive heat. I made the chick peas but couldn’t get them crispy…they were delicious but not crispy – suggestions ?
Hi Kitza! I am so glad this turned out so well for you! Did you cook the chickpeas long enough? What did they end up like? Would love to help you out! xTieghan
This recipe, for a DF GAL, was heavenly. Perfect blend of seasonings and the chick peas, such a meaty addition!!!
Aw that is so amazing! Thank you so much for trying this Kathleen! xTieghan
This is incredibly delicious. I shared it on my Facebook page and everyone that has made it has also raved about it. I’m making it for the third time right now. Thank you so much for such a fantastic recipe!
Thank you Jane!! I am so glad you have been loving this recipe! I hope you continue to love this and others! xTieghan
I made this tonight for dinner and LOVED IT. I have had a restricted diet lately and have had to eat vegan/gluten free and this was just delicious and a great way to add some yummy veggies in a nice warming soup. I also thought the crispy chickpeas were a perfect addition. Thanks Tieghan!
Hi Lauren! That is so great to hear! I am so glad you enjoyed this recipe and hope you have a great week! xTieghan
Hi there!
I just purchased your cook book.. Love all your recipes, so amazing!!
I am wondering how to change this into a crock pot method as I unfortunately do not have an instantpot.
Is it fine to throw basically everything in and let it sit on low for 6 hours or so?
Thanks!!
Hey Jay! Yes, Toss everything in the slow cooker and cook on low for 6 hours. I think that should be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
How are your recipes SO good! Another amazing success! Thank you!! ? ?
Haha you are so sweet! I am so glad you have been loving these Izzy! xTieghan
Yummity yum yum! This is my new favorite meal and I will be making it a lot!!
Thank you so much Jen! xTieghan