Sweet Potato Lentil Curry with Crispy Sesame Chickpeas
This hearty curry combines creamy red lentils and tender sweet potatoes simmered in a fragrant coconut-tomato sauce, topped with crunchy roasted sesame chickpeas for the perfect texture contrast. It’s vegan, protein-rich, and deeply satisfying — ideal for cozy nights or healthy meal prep.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Sweet Potato Lentil Curry
1 tbsp olive oil or coconut oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp grated fresh ginger
1 tsp curry powder
½ tsp ground cumin
½ tsp turmeric
¼ tsp chili flakes (optional, adjust for spice level)
1 medium sweet potato, peeled and diced (about 2 cups)
¾ cup red lentils, rinsed
1 cup crushed tomatoes or tomato puree
2 ½ cups vegetable broth (or water)
½ cup coconut milk (or Greek yogurt for non-vegan option)
Salt and pepper to taste
Fresh cilantro or parsley, for garnish
For the Crispy Sesame Chickpeas
1 can (15 oz / 425g) chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
1 tsp sesame seeds
Salt, to taste
Instructions
1. Roast the Sesame Chickpeas
Preheat oven to 425°F (220°C).
On a baking sheet, toss chickpeas with olive oil, paprika, garlic powder, sesame seeds, and salt.
Roast for 20–25 minutes, shaking halfway, until crispy and golden.
Set aside to cool slightly — they’ll crisp up more as they cool.
2. Make the Lentil Curry
Heat oil in a pot over medium heat.
Add onion and sauté for 3–4 minutes until softened.
Add garlic, ginger, curry powder, cumin, turmeric, and chili flakes. Stir for 30 seconds until fragrant.
Add diced sweet potato, lentils, tomatoes, and broth. Stir to combine.
Bring to a boil, then reduce to low and simmer for 20–25 minutes, stirring occasionally, until lentils and sweet potatoes are soft.
Stir in coconut milk, then season with salt and pepper. Simmer for 2 more minutes.
3. Assemble & Serve
Spoon curry into bowls.
Top generously with crispy sesame chickpeas.
Garnish with fresh cilantro or parsley and an optional drizzle of olive oil or coconut milk.
Tips
For extra depth, add a squeeze of lime juice or a dash of smoked paprika before serving.
Serve with rice, quinoa, or warm pita bread for a complete meal.
Store leftovers in the fridge up to 4 days — it tastes even better the next day!
️ Nutritional Information
Calories: 480 kcal
Protein: 18g
Carbs: 62g
Fat: 16g
Fiber: 13g