Description

This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a hearty and flavorful vegan dish featuring tender sweet potatoes and protein-packed red lentils simmered in a fragrant coconut milk curry. Topped with crunchy, spiced sesame chickpeas baked to perfection, this meal is perfect for a comforting weeknight dinner or a nutritious lunch, paired with rice, quinoa, or naan bread.

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

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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 Chickpeas: Bake the chickpeas for 20-25 minutes, tossing halfway through, until crispy and golden brown. Remove from the oven and set aside.
Prepare the Curry Base: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add the minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.
Add Vegetables and Spices: Add the diced sweet potatoes, rinsed lentils, turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using) to the pot. Stir well to combine all ingredients.
Simmer the Curry: Pour in the coconut milk and vegetable broth, bring the mixture to a simmer. Reduce heat to low, cover the pot, and let it 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 to keep the curry from sticking.
Season and Finish: Once cooked, season the curry with salt, black pepper, and fresh lemon juice (if using). Stir in chopped fresh cilantro to enhance the flavor.
Serve: Spoon the curry into serving bowls and top each with a generous amount of the crispy sesame chickpeas. Garnish with additional cilantro if desired. Serve alongside rice, quinoa, or naan bread for a complete meal.

Notes

The cayenne pepper is optional and can be adjusted according to your heat preference.
Make sure to dry the chickpeas thoroughly before baking to ensure they become crispy.
If the curry thickens too much during cooking, add a bit more vegetable broth or water to achieve your desired consistency.
Leftover curry can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
For a nutty flavor twist, you can add a handful of chopped cashews or toasted coconut flakes as garnish.