Sweet Potato Lentil Curry with Crispy Chickpeas

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Sweet potato lentil curry over rice topped with chickpeas and cilantro garnish


This is a tasty curry, though I recommend using less liquid if you want something that's thicker and creamier. I sometimes replace the coconut milk with coconut cream or with homemade cashew milk/cream to reduce the coconut's saturated fat and it's effect on cholesterol. We serve it over rice or quinoa. The source has an Instant Pot method if you prefer.


Curry 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 no-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 (roughly chopped)
  • juice from 1 lime
  • 1/3 cup fresh cilantro, chopped plus more for serving
  • cooked basmati rice for serving (for some extra flavor, cook the basmati with 3 cracked cardamon pods, 2 star anise, some salt & pepper)

Crispy Chickpeas

  1. 2 tablespoons sesame or extra virgin olive oil
  2. 1 can chickpeas drained and patted dry
  3. 2 tablespoons low sodium soy sauce
  4. 1 tablespoon raw sesame seeds


  • 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.
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