Description

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a warm, comforting dish that combines vibrant sweet potatoes and hearty lentils, topped with crunchy sesame chickpeas for an irresistible texture. Perfect for cozy evenings or gatherings, this easy-to-make recipe delivers rich flavors and nutrition in every bite. Enjoy the delightful aromas as you whip up this plant-based meal that brings smiles to the dinner table!

Ingredients

Scale

2 cups sweet potatoes, diced
1 cup red or green lentils, rinsed
1 can (13.5 oz) full-fat coconut milk
2 cups low-sodium vegetable broth
1 medium onion, chopped
3 cloves garlic, minced
2 tsp cumin
1 tsp turmeric
2 tsp curry powder
1 can (15 oz) chickpeas, rinsed and drained
2 tbsp sesame oil
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare your ingredients: Peel and dice the sweet potatoes; rinse lentils until clear.
In a large pot over medium heat, sauté chopped onions in olive oil until translucent. Add minced garlic and stir until fragrant.
Add diced sweet potatoes and rinsed lentils to the pot; mix well.
Pour in the coconut milk and vegetable broth; bring to a gentle boil while stirring.
Season with cumin, turmeric, curry powder, salt, and pepper; simmer for 20-25 minutes until sweet potatoes are tender.
For crispy sesame chickpeas: Preheat oven to 400°F (200°C). Toss drained chickpeas with sesame oil and paprika on a baking sheet.
Bake chickpeas for 20-25 minutes or until golden brown, shaking halfway through cooking.
Serve the Sweet Potato Lentil Curry topped with crispy sesame chickpeas.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: Vegan

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 6g
Sodium: 320mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 15g
Protein: 12g
Cholesterol: 0mg