Sweet Potato Lentil Curry

Image for Sweet Potato Lentil Curry

INGREDIENTS

  • 1 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
  • 2 tablespoons fish sauce
  • 1 tablespoon low sodium soy sauce
  • 1 rounded tablespoon creamy peanut butter (
  • 1 (14 ounce) can reduced 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

CHICKPEAS

  • 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

INSTRUCTIONS

  1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute.

  2. Add the 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.

  3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Add the soy sauce and sesame seeds, tossing to combine. Cook 1 minute, remove from the heat.

  4. When the lentils are cooked, stir in the coconut milk, spinach, and lime juice, cook 5 minutes. If your curry feels thick, add additional broth to thin. Remove from the heat and add the cilantro.

  5. To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas and cilantro. Enjoy!

NOTE: For a lighted up, less oil version of the crispy chickpeas, use an airfyer, just coat the beans with some olive oil spray and set for 10 mins or so.