Description
A comforting and healthy Sweet Potato Lentil Curry topped with Crispy Sesame Chickpeas. This flavorful dish is packed with Thai red curry paste, coconut milk, and a variety of spices for a satisfying meal.
Ingredients
Main Curry:
- 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)
Crispy Sesame Chickpeas:
- 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
Instructions
- Stove-Top: Heat olive oil in a large pot. Sauté shallots, ginger, sweet potatoes. Add curry paste, broth, lentils, fish sauce, soy sauce, peanut butter. Simmer. Prepare chickpeas separately by crisping them in a skillet with oil, soy sauce, sesame seeds. Add coconut milk, spinach, lime juice to the curry. Serve over rice, topped with chickpeas, cilantro, and pomegranate arils.
- Instant Pot: Sauté shallots, ginger, sweet potatoes. Add curry paste, broth, lentils, fish sauce, soy sauce, peanut butter. Pressure cook. Prepare chickpeas separately. Release pressure, add coconut milk, spinach, lime juice to the curry. Serve as in stove-top method.
Notes
- You can adjust the amount of Thai red curry paste to suit your spice preference.
- Feel free to add other vegetables like bell peppers or zucchini to the curry.
- For a creamier curry, stir in a dollop of yogurt before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg
