Description
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a hearty and flavorful vegan dish combining tender lentils, sweet potatoes, and a rich coconut curry broth. Crispy roasted chickpeas with sesame seeds add a delightful crunch, making this curry a satisfying and nutritious dinner option infused with Indian-inspired spices.
Ingredients
Scale
Curry
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 medium sweet potato, peeled and diced
- 3/4 cup dried red lentils
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- Juice of 1/2 lime
Crispy Sesame Chickpeas
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- 1/2 teaspoon paprika
- Salt to taste
Instructions
- Prepare the crispy sesame chickpeas: Preheat the oven to 400°F (200°C). Spread the drained and dried chickpeas on a baking sheet. Toss them with olive oil, sesame seeds, paprika, and a pinch of salt. Roast in the oven for 25 to 30 minutes, shaking the pan halfway through, until the chickpeas turn crispy and golden.
- Sauté aromatics: While the chickpeas roast, heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until it becomes soft and translucent. Add the minced garlic and grated ginger, cooking for an additional minute to release their fragrance.
- Add spices and main ingredients: Stir in red curry paste, ground cumin, turmeric, and optional cayenne pepper, coating the aromatics evenly. Then add the diced sweet potato, dried red lentils, coconut milk, vegetable broth, and soy sauce. Mix well to combine all ingredients.
- Simmer the curry: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 to 25 minutes until the lentils and sweet potatoes are tender and cooked through. Stir occasionally to prevent sticking.
- Finish and season: Remove the pot from heat and stir in the juice of half a lime. Taste and adjust seasoning with salt and black pepper as desired.
- Serve: Plate the curry hot, topping each serving with the crispy sesame chickpeas. Garnish with fresh cilantro if desired. This curry pairs well with rice, quinoa, or naan bread.
Notes
- Serve the curry over rice, quinoa, or with naan bread for a complete meal.
- Add fresh spinach or kale at the end of cooking for extra greens and nutrition.
- This curry stores well in the refrigerator and tastes even better the next day as flavors develop.
