Description
This Sweet Potato Lentil Curry with Crispy Sesame Chickpeas is a vibrant and hearty vegetarian curry combining tender sweet potatoes and red lentils simmered in a spiced coconut milk broth. Topped with crunchy oven-roasted sesame-spiced chickpeas, this dish offers layers of texture and flavor, perfect for a comforting and nutritious meal.
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)
- 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 the oven to 400°F (200°C). Pat the chickpeas dry thoroughly with a paper towel to remove moisture. In a mixing bowl, combine the chickpeas with olive oil, sesame oil, sesame seeds, ground cumin, paprika, and a pinch of salt. Toss well to ensure even coating. Spread the chickpeas on a baking sheet in a single layer and bake for 20-25 minutes, stirring halfway through, until they are crispy and golden brown. Remove from oven and set aside.
- Sauté Aromatics: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant and aromatic.
- Add Vegetables, Lentils, and Spices: Stir in the diced sweet potatoes, rinsed red lentils, turmeric, cumin, coriander, cinnamon, and cayenne pepper if using. Mix to combine all ingredients evenly.
- Simmer the Curry: Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and cook for 25-30 minutes until the sweet potatoes and lentils are tender and the curry has thickened. Stir occasionally to prevent sticking, and add a splash of broth or water if it becomes too thick.
- Season and Garnish: Once cooked, season the curry with salt, black pepper, and fresh lemon juice if desired. Stir in chopped fresh cilantro for brightness and flavor.
- Serve: Ladle the curry into bowls and top generously with the crispy sesame chickpeas. Garnish with additional cilantro if preferred. Serve alongside rice, quinoa, or naan bread for a complete, flavorful meal.
Notes
- Patting chickpeas dry before baking is essential to achieve maximum crispiness.
- You can adjust the cayenne pepper quantity or omit it for a milder curry.
- Leftover curry keeps well in the refrigerator for up to 3 days and reheats nicely.
- For a gluten-free meal, serve with rice or gluten-free flatbread instead of naan.
- Adding lemon juice at the end brightens the curry and balances the richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
