Description
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a flavorful and comforting vegan dish packed with protein, fiber, and vibrant spices. The creamy curry pairs perfectly with tender sweet potatoes and hearty lentils, topped with crunchy, sesame-coated chickpeas for an added texture contrast. A wholesome, satisfying meal for lunch or dinner!
Ingredients
Scale
For the 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)
For the 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
- Make the Crispy Sesame Chickpeas: Preheat the oven to 400°F (200°C). Pat the chickpeas dry with a paper towel and place them in a mixing bowl. Add olive oil, sesame oil, sesame seeds, cumin, paprika, and a pinch of salt. Toss to coat the chickpeas evenly. Spread the chickpeas in a single layer on a baking sheet. Bake for 20-25 minutes, tossing halfway through, until crispy and golden brown. Remove from the oven and set aside.
- Prepare the Curry: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Cook the Curry: Add the diced sweet potatoes, rinsed lentils, turmeric, cumin, coriander, cinnamon, and cayenne (if using) to the pot. Stir to combine. Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender and the curry has thickened. Stir occasionally, adding a little more broth or water if needed.
- Finish the Curry: Once the curry is done, season with salt, black pepper, and fresh lemon juice (if desired). Stir in chopped fresh cilantro for added flavor.
- Serve: Spoon the curry into bowls and top with the crispy sesame chickpeas. Garnish with additional cilantro if desired. Serve with rice, quinoa, or naan bread for a complete meal.
Notes
- This curry can be made ahead of time and stored in the refrigerator for up to 4 days.
- If you prefer a spicier dish, add more cayenne pepper or a chopped chili pepper when cooking the onions.
- The crispy sesame chickpeas can also be made in advance and stored in an airtight container for up to 3 days.
- Feel free to swap the sweet potatoes for butternut squash or pumpkin for a different twist.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of curry with crispy chickpeas
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0g