Sweet Potato Lentil Curry with Crispy Sesame Chickpeas.
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Half Baked Harvest · by Tieghan Gerard★ 4.5 (742)

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas.

NUTRITION · PER SERVING35M COOK
CAL 36%·PRO 42%
CARBS 95G53% OF CAL
11G FIBER9G SUGAR75G OTHER
FAT 32G40% OF CAL
16G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Warming sweet potato and lentil curry with crispy sesame chickpeas. A comforting, healthy plant-based bowl that's also adaptable to different cooking methods.

mainthaicurrybowlbeansdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons extra virgin olive oil
  • 2 shallots, finely chopped
  • 1 inch fresh ginger, grated
  • 2 sweet potatoes, peeled and cubed
  • 3-4 tablespoons Thai red curry paste (adding more or less to taste)
  • 3-4 cups low-sodium vegetable broth (or water)
  • 3/4 cup dried red lentils ((can also use green lentils))
  • 2 tablespoons fish sauce ((or additional soy sauce) )
  • 1 tablespoon low sodium soy sauce
  • 1 rounded tablespoon creamy peanut butter ((or other nut butter))
  • 1 (14 ounce) can full fat coconut milk
  • 2 cups baby spinach
  • juice from 1 lime
  • 1/3 cup fresh cilantro, chopped (plus more for serving )
  • cooked basmati rice (for serving )
  • pomegranate arils (for serving (optional))
  • 2 tablespoons sesame or extra virgin olive oil
  • 1 can chickpeas (drained and patted dry)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon raw sesame seeds
PREP
10M
SODIUM
1350MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.