Sweet Potato Lentil Curry with Crispy Sesame Chickpeas
Overview
- Yield: 6
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
Ingredients
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2 tablespoons extra virgin olive oil
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2 shallots, finely chopped
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1 inch fresh ginger, grated
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2 sweet potatoes, peeled and cubed
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3-4 tablespoons Thai red curry paste adding more or less to taste
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3-4 cups low-sodium vegetable broth or water
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3/4 cup dried red lentils (can also use green lentils)
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2 tablespoons fish sauce (or additional soy sauce)
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1 tablespoon low sodium soy sauce
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1 rounded tablespoon creamy peanut butter (or other nut butter)
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1 (14 ounce) can full fat coconut milk
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2 cups baby spinach
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juice from 1 lime
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1/3 cup fresh cilantro, chopped plus more for serving
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cooked basmati rice for serving
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pomegranate arils for serving (optional)
Chickpeas:
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2 tablespoons sesame or extra virgin olive oil
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1 can chickpeas drained and patted dry
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2 tablespoons low sodium soy sauce
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1 tablespoon raw sesame seeds
Method
Stove-Top:
- 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.
- 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.
- 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.
- 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.
- To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas, cilantro, and pomegranates. Enjoy!