Thai Sweet Potato Lentil Curry with Crispy Chickpeas
This bold, cozy curry is everything comfort food should be — creamy, spicy, nourishing, and full of flavor. With tender sweet potatoes, hearty lentils, and crunchy soy-glazed chickpeas, it’s a meal that satisfies every craving. Perfect over fluffy basmati rice and topped with fresh cilantro and lime.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 8 1x
Ingredients
Curry (serves 8):
4 tbsp extra virgin olive oil
4 shallots, finely chopped
2 inches fresh ginger, grated
4 sweet potatoes, peeled and cubed
6–8 tbsp Thai red curry paste (to taste)
6–8 cups low-sodium vegetable broth or water
1½ cups dried red lentils (or green lentils)
4 tbsp fish sauce (or additional soy sauce)
2 tbsp low sodium soy sauce
2 rounded tbsp creamy peanut butter (or other nut butter)
2 (14 oz) cans full fat coconut milk
4 cups baby spinach
Juice of 2 limes
2/3 cup fresh cilantro, chopped + more for garnish
Cooked basmati rice, for serving
Pomegranate arils, for garnish (optional)
Crispy Chickpeas:
4 tbsp sesame or extra virgin olive oil
2 cans chickpeas, drained and patted dry
4 tbsp low sodium soy sauce
2 tbsp raw sesame seeds
Instructions
In a large pot, heat olive oil over medium heat. Add shallots and ginger, sauté 3–5 minutes until fragrant.
Stir in sweet potatoes and curry paste, cook for 2 minutes.
Pour in broth, lentils, fish sauce, soy sauce, and bring to a boil. Reduce heat, simmer 20–25 minutes until lentils and potatoes are soft.
Stir in peanut butter, coconut milk, spinach, lime juice, and chopped cilantro. Simmer until spinach wilts.
Meanwhile, heat oil in a skillet over medium-high. Add chickpeas, cook until crispy (8–10 minutes). Stir in soy sauce and sesame seeds. Cook another 2–3 minutes.
Serve curry over rice, top with chickpeas, more cilantro, and optional pomegranate arils.
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 15g