Description
A hearty and flavorful Sweet Potato Lentil Curry topped with crispy sesame chickpeas, combining creamy coconut milk, warming spices, and nutritious vegetables for a satisfying vegan meal perfect for weeknight dinners or meal prep.
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
- 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 them 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 Base: In a large pot, heat olive oil over medium heat. Add diced onion and cook for 5-7 minutes until softened. Add minced garlic and grated ginger, cooking another 1-2 minutes until fragrant.
- Cook the Curry: Add diced sweet potatoes, rinsed red lentils, turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using) to the pot. Stir to combine. Pour in the coconut milk and vegetable broth, then bring the mixture to a simmer.
- Simmer the Curry: Reduce heat to low, cover, and cook for 25-30 minutes until lentils and sweet potatoes are tender and the curry thickens, stirring occasionally. Add more broth or water if needed for desired consistency.
- Finish the Curry: Season the curry with salt, black pepper, and fresh lemon juice if using. Stir in chopped fresh cilantro for extra flavor.
- Serve: Spoon the curry into bowls and top with the crispy sesame chickpeas. Garnish with extra cilantro if desired. Serve alongside rice, quinoa, or naan bread for a complete, balanced meal.
Notes
- For extra protein, consider adding tofu or tempeh.
- You can adjust the cayenne pepper amount to control heat level.
- Leftover curry tastes great reheated and can be stored in the fridge for up to 3 days.
- If you don’t have sesame oil, you can use additional olive oil instead.
- Serving with rice or naan bread helps create a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
