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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
This was delicious! I did chicken out on the Thai red curry paste and only added about a TBL. It was a touch bland, so next time I will add more, if not all the 3–4 TBL called for. It was even more beautiful in the bowl than it was delicious, which is saying a LOT! I do have a question, though… what constitutes “Prep time”? I find it hard to believe that you can pull together all of those ingredients, chop the shallots, peel and chop the sweet potatoes, etc. in 10 minutes! The Cook time seemed accurate, but the whole thing took me a bit over an hour. And I was really hurrying. How do you calculate Prep time? (I’m not trying to b combative here, I really want to know… many recipes and websites seem to have these incredibly short prep times listed.)
Hi Linda! I am really glad you enjoyed this recipe. The prep time is just an estimate.. It is hard to know how long it is going to take everyone to prep. I hope you understand. Thank you! xTieghan
Hi Tieghan! Can I omit the sweet potatoes? Will this make a huge difference in flavour?
Hi Molly,
You can leave them out! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe looks delicious! And I have almost all the items except for the coconut milk! Not wanting to visit a nyc grocery during this CoVid craziness, wondering if I can substitute Half n Half? Or milk?
I always love your recipes! And will look for your cookbook! Thank you!
Hi Gena! I completely understand not wanting to go to the grocery store during this time! I think milk would work great for this.. It will not be as creamy but it should still turn out great! Please let me know if you have any other questions! Also, so glad you are loving the site, that means so much! xTieghan
I love this recipe so much! It’s hard to not make every week! It’s easy, with ingredients you can find in your local supermarket or just have at home!
Thank you so much Ana! xTieghan
Great curry! The whole family loved it (I did tone down the red curry paste because of the kids). Have already made it 3x!!
Wow that is so amazing to hear! Thank you so much Patricia! xTieghan
I love this recipe SO much and have made twice now. I cannot get the chickpeas crispy though? Both times, I’ve rinsed and tried to dry really really well, but I wouldn’t say they are crispy even if I leave them a bit longer and they start to pop. Any suggestions? Thanks!
Hi Mary,
So sorry you are having issues with the chickpeas. So I think it is important to note that the chickpeas will get crispy on the outside but the inside will still be chickpea and mushy. I hope this clears things up. Please let me know if you have any other questions! xTieghan
Is this really 238calories per serving?
Hi Vanessa! It is an estimate that I got, yes. Please let me know if you have any other questions! xTieghan
Cannot wait to try this! Would green curry paste work? It is what I have on hand. I’m not sure of the differences between curries. Thanks!
Hi Rebecca! Yes that should work great! I hope you love this recipe! xTieghan
My wife and I absolutely LOVE this recipe!! Would freezing this meal be possible? We are freezing several weeks of dinners with the pandemic going on and would love to have this in our collection.
Hi Joe! I am so glad you have been loving this recipe! Yes, you can freeze this recipe! ? xTieghan
What could I use in place of soy sauce? (Allergy) I was thinking coconut aminos but am wondering if that’s too much coconut based stuff as we already use the coconut milk.
Hi Andrea! I would try liquid aminos by Bragg. It practically tastes the same as soy and is different from the coconut aminos! xTieghan
This recipe is awesome! Thank you!
Thank you so much Alyssa! xTieghan
I quadrupled this because we are quarantined there are 8 people in the house and I was in the mood for big batch cooking. This recipe is incredible. After the peanut butter addition I was a little nervous bc it was almost overpowering when I tasted it. I have little cans of thai red curry and it was really spicy.. but the coconut milk & lime mellowed everything out. I added kale rather than spinach bc that’s what I had in my freezer. The seasoned chick peas really seal the deal! So go for a big batch of this expecting a rich flavorful soup that will not disappoint!
Thank you!
Hi Tram! I am so glad this recipe turned out so well for you! I bet everyone is going to be excited for lunch tomorrow haha! Thank you! xTieghan
Absolutely OBSESSED with this – I make it purposely thicker and have it as a curry. Thank you so much ??
Thank you Emily! I am so glad this turned out so well for you! xTieghan
Made this tonight in my instant pot. WOW! I took a dive into my pantry and then searched for ideas on your site so it’s HBH all week for us. Quarantine in style.
The different components made it extra good with the textures and pops of flavors.
A great meal for a rainy chilly night in. Thanks!
Thank you Stefanie! I am so glad this turned out so well for you! xTieghan
Delicious ?
Thank you Nicole! xTieghan