Description
A flavorful Sweet Potato Lentil Curry perfectly spiced with Thai red curry paste, creamy peanut butter, and coconut milk, paired with crispy sesame chickpeas for a delightful texture contrast. This comforting, nutrient-packed dish is served over fluffy basmati rice and garnished with fresh cilantro and optional pomegranate arils for a burst of freshness.
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
- Sauté Shallots and Sweet Potatoes: Heat olive oil in a large pot over medium heat. When shimmering, add finely chopped shallots and cook for 3 minutes until soft. Add grated ginger and cubed sweet potatoes, cooking for about 2 minutes until fragrant. Stir in Thai red curry paste and cook another minute to release the spices.
- Add Broth, Lentils, and Seasonings: Pour in 3 cups of vegetable broth, add dried lentils, fish sauce, soy sauce, and peanut butter. Bring the mixture to a boil over high heat, then reduce heat to low. Cover the pot and simmer for 15 to 20 minutes, until lentils are soft and sweet potatoes tender.
- Prepare Crispy Sesame Chickpeas: While curry simmers, heat a large skillet over medium heat. Add oil and chickpeas, cooking and stirring occasionally until chickpeas are crisp and golden, approximately 5 minutes. Stir in soy sauce and sesame seeds, toss to coat, cook for an additional minute, then remove from heat.
- Finish Curry: Once lentils and sweet potatoes are cooked, stir in full-fat coconut milk, baby spinach, and fresh lime juice. Cook for another 5 minutes for flavors to meld and spinach to wilt. If the curry is too thick, thin with additional broth. Remove from heat and mix in chopped cilantro.
- Serve: Divide cooked basmati rice into bowls. Ladle the sweet potato lentil curry on top. Garnish with crispy sesame chickpeas, extra fresh cilantro, and optionally pomegranate arils for a pop of flavor and color. Enjoy warm.
Notes
- You can substitute green lentils for red lentils, but cooking time might be slightly longer.
- If you prefer a vegan version, omit fish sauce and use additional soy sauce.
- Adjust the amount of red curry paste according to your spice preference.
- Use sesame oil for chickpeas for a nuttier flavor or olive oil for a milder taste.
- Pomegranate arils add a lovely sweetness and freshness but are optional.
- If the curry thickens too much after standing, simply stir in more broth or water when reheating.
- This curry stores well and tastes great as leftovers.
Nutrition
- Serving Size: 1 bowl with rice and chickpeas (about 1.5 cups curry + 1/2 cup rice + chickpeas)
- Calories: 450
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
