Name: Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tbsp extra virgin olive oil; 2 shallots, finely chopped; 1 in fresh ginger, grated; 2 sweet potatoes, peeled and cubed; 3-4 tbsp Thai red curry paste; 3-4 cups low-sodium vegetable broth or water; ¾ cup dried red lentils; 2 tbsp fish sauce; 1 tbsp low sodium soy sauce; 1 rounded creamy peanut butter; 1 can full fat coconut milk; 2 cups baby spinach; juice from 1 lime; ⅓ cup fresh cilantro, chopped; cooked basmati rice for serving; pomegranate arils for serving (optional); 2 tbsp sesame or extra virgin olive oil; 1 can chickpeas, drained and patted dry; 2 tbsp low sodium soy sauce; 1 tbsp raw sesame seeds

Jump to Recipe· 4.7 from 8 reviews

If you’re searching for the perfect soul-warming meal—one that’s hearty, nourishing, and loaded with flavor—look no further than this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas. It’s a gorgeously vibrant bowl, packed with creamy coconut-laced lentils, tender sweet potatoes, and crunchy, savory chickpeas for a textural finish. Whether you’re craving comfort food after a chilly day or simply want a healthy one-pot dinner the whole family will adore, this recipe delivers on every level.

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas Recipe

Ingredients You’ll Need

The best part? The ingredient list for Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is as approachable as it is wholesome. Each item plays a crucial role—lending color, bright flavors, or irresistible crunch. Here’s what you’ll need and why:

Extra Virgin Olive Oil: The foundational fat that brings out the aromatics’ flavor and ensures the curry is rich and glossy.
Shallots: Their mild sweetness gently builds the curry’s savory base, more delicate than onions.
Fresh Ginger: Adds zesty warmth which lifts the entire dish.
Sweet Potatoes: Cubed for deliciously sweet, creamy bites that contrast perfectly with the earthy lentils.
Thai Red Curry Paste: The heartbeat of flavor; use more or less depending on your heat preference.
Low-Sodium Vegetable Broth or Water: Simmering liquid that melds everything together—broth adds extra depth.
Dried Red Lentils: Quick-cooking, protein-rich, and they soak up all the spice while making the curry luscious.
Fish Sauce (or Soy Sauce): Umami booster—swap with more soy if you prefer a plant-based twist.
Low Sodium Soy Sauce: Layers on that unmistakable savory character.
Creamy Peanut Butter (or Nut Butter): Secret ingredient alert! It lends subtle nuttiness and a silky feel.
Full Fat Coconut Milk: Makes the curry wildly creamy—don’t skimp!
Baby Spinach: Wilts beautifully into the curry for a pop of green and bonus vitamins.
Lime Juice: Provides a bright finish that makes all the flavors sing.
Fresh Cilantro: For freshness, color, and herbaceous lift (plus extra for serving).
Basmati Rice: Fluffy and perfect for soaking up every drop of curry.
Pomegranate Arils (optional): Unexpected little bursts of sweetness and color—totally optional but unforgettable.
Sesame or Extra Virgin Olive Oil (for chickpeas): Ensures maximum crispiness.
Canned Chickpeas (drained and dried): A pantry staple transformed into crispy, craveable gems.
Raw Sesame Seeds: Add aromatic crunch as chickpeas sizzle in the pan.

How to Make Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

Step 1: Sauté the Aromatics

First things first: heat your olive oil in a large pot over medium heat. When it’s shimmering, toss in those chopped shallots and let them soften for about 3 minutes. Add the grated ginger and cubed sweet potatoes next, stirring until fragrant for a couple of minutes. Swirl in the Thai red curry paste at this moment—the scent is downright irresistible! Let it cook another minute to bloom those spices.

Step 2: Build the Curry Base

Add 3 cups of broth, lentils, fish sauce, soy sauce, and peanut butter to the pot. Bring this bubbling symphony to a boil over high heat, then drop the heat and cover. Let it simmer for 15–20 minutes—just until the lentils soften and sweet potatoes are meltingly tender. At this stage, your kitchen will smell like comfort itself.

Step 3: Make Crispy Sesame Chickpeas

While your curry simmers, turn your attention to the chickpeas. In a large skillet over medium heat, combine oil and well-dried chickpeas. Stir and cook for about 5 minutes, allowing them to crisp up on all sides. Sprinkle in the soy sauce and sesame seeds, give everything a happy toss, then let it cook for just a minute more. Remove from the heat and you’ve got snackable, crunchy chickpea magic.

Step 4: Creamy Finish

Once the lentils are ready, pour in the coconut milk and toss in the spinach and lime juice. Cook for another 5 minutes, letting the spinach wilt and the curry turn creamy. If things are looking extra thick, go ahead and splash in more broth to your liking. Right before serving, take the pot off the heat and stir in that fresh cilantro for a fragrant finale.

Step 5: Serve It Up

Scoop generous helpings of fluffy basmati rice into bowls. Ladle the steaming sweet potato curry over the top, then finish with a handful of crispy sesame chickpeas, fresh cilantro, and a scatter of pomegranate arils if you’re feeling fancy. Dive in and enjoy the boldness and comfort of Sweet Potato Lentil Curry with Crispy Sesame Chickpeas!

How to Serve Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

Garnishes

To truly elevate each bowl, top with extra freshly chopped cilantro, a final squeeze of lime, and those glistening pomegranate arils—they offer a gorgeous pop of color and sweet-tart flavor that plays off the savory curry. The crispy sesame chickpeas aren’t just decorative; their crunch brings every bite to life.

Side Dishes

This dish is super satisfying on its own with rice, but it pairs beautifully with warm naan or roti to scoop up any extra curry. For an even more vibrant plate, serve alongside quick-pickled red onions or a simple cucumber salad tossed with a dash of vinegar and salt for a refreshing crunch.

Creative Ways to Present

Let your creativity shine! Try serving Sweet Potato Lentil Curry with Crispy Sesame Chickpeas in wide shallow bowls for dramatic effect, or in deep mugs for a cozy, casual meal. For gatherings, arrange a DIY curry bar with rice, curry, chickpeas, and fun toppings—letting everyone build their dream bowl.

Make Ahead and Storage

Storing Leftovers

One of the joys of this recipe is how well it holds up after the first night. Store leftover Sweet Potato Lentil Curry with Crispy Sesame Chickpeas in airtight containers in the fridge for up to 4 days. Keep the curry and chickpeas separate so the chickpeas retain their crunch.

Freezing

If you’re prepping ahead, know that the curry itself freezes beautifully—just pour into containers and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating. For best crunch, make the sesame chickpeas fresh, though you can freeze them too (they’ll just lose a bit of their snap).

Reheating

To reheat, warm the curry gently on the stove over medium heat or microwave in bursts, adding a splash of broth or water if it’s thickened. The chickpeas crisp up again in a hot skillet for a few minutes or in the oven at 375°F for about 5 minutes.

FAQs

Can I make Sweet Potato Lentil Curry with Crispy Sesame Chickpeas vegan?

Absolutely! Simply swap the fish sauce for more soy sauce, or a vegan fish sauce alternative, and you’ll have a completely plant-based curry that’s just as rich in flavor.

What’s the best rice or grain to serve with this curry?

Basmati rice is traditional and perfect with this dish, but you can use jasmine rice, brown rice, or even quinoa for a wholesome twist. Whatever you have on hand will soak up the amazing curry sauce.

Can I use green lentils instead of red?

Definitely, though the curry will be a bit earthier and the cook time may be a few minutes longer. Red lentils melt into the sauce while green lentils hold their shape—both are delicious options.

How spicy is this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas?

The beauty is you can control the heat: use less Thai red curry paste for mild results, or add more for a fiery finish. Taste as you go and adjust—it’s your curry adventure!

Can I prep any parts ahead of time for a quicker dinner?

Yes, both the curry and chickpeas can be made in advance. Store them in separate containers, and simply reheat before serving for a lightning-fast, comforting meal on busy nights.

Final Thoughts

I can hardly wait for you to try this Sweet Potato Lentil Curry with Crispy Sesame Chickpeas. The blend of cozy, creamy curry with that irresistible chickpea crunch is something truly special. Whether for a lively dinner party or a quiet night in, this dish will become a shining star in your recipe collection—give it a go and prepare to fall in love!