Description
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a comforting and flavorful plant-based dish. It features tender sweet potatoes and red lentils simmered in a fragrant coconut milk curry infused with warm spices. Crispy, spiced chickpeas roasted in sesame oil add a delightful crunch and extra protein. Perfect as a wholesome and hearty meal, it can be served with rice, quinoa, or naan for a satisfying dinner.
Ingredients
Scale
Curry
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and diced
- 1 cup dried red lentils, rinsed
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice (optional)
- Fresh cilantro, chopped (for garnish)
Crispy Sesame Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- Salt, to taste
Instructions
- Prepare Crispy Sesame Chickpeas: Preheat your oven to 400°F (200°C). Pat the chickpeas dry using a paper towel to remove excess moisture. In a mixing bowl, combine the chickpeas with olive oil, sesame oil, sesame seeds, ground cumin, paprika, and a pinch of salt. Toss everything thoroughly to ensure the chickpeas are evenly coated. Spread them out in a single layer on a baking sheet. Bake for 20-25 minutes, tossing halfway through, until they become crispy and golden brown. Remove from the oven and set aside.
- Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Cook Curry Base: Add the peeled and diced sweet potatoes, rinsed red lentils, ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using) to the pot. Stir well to combine the spices and vegetables. Pour in the coconut milk followed by the vegetable broth. Bring the mixture to a gentle simmer.
- Simmer the Curry: Reduce the heat to low, cover the pot, and let the curry cook for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking. The curry is ready when the lentils and sweet potatoes are tender and the sauce has thickened. If necessary, add a splash more broth or water to achieve your desired consistency.
- Finish and Season: Taste the curry and season with salt and black pepper as needed. Stir in fresh lemon juice if desired to add brightness. Add chopped fresh cilantro to infuse fresh herbal notes.
- Serve: Ladle the curry into serving bowls and generously top with the crispy sesame chickpeas. Garnish with extra cilantro if preferred. Serve alongside rice, quinoa, or warm naan bread for a complete and hearty meal.
Notes
- For extra heat, increase the cayenne pepper or add fresh chili slices.
- Make sure to dry chickpeas thoroughly before roasting to ensure crispness.
- This curry can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- To make it gluten-free, serve with rice or gluten-free naan.
- Adjust spices according to your taste preferences.
