Sweet Potato Lentil Curry with Crispy Sesame Chickpeas. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 35 minutes Prep Time 10 minutes Cook Time 25 minutes Rating 4.46 out of 5 stars (737) Ingredients 6 servings 2 tablespoons extra virgin olive oil2 shallots, finely chopped1 inch fresh ginger, grated2 sweet potatoes, peeled and cubed3-4 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 sauce1 rounded tablespoon creamy peanut butter (or other nut butter)1 (14 ounce) can full fat coconut milk2 cups baby spinachjuice from 1 lime1/3 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 oil1 can chickpeas (drained and patted dry)2 tablespoons low sodium soy sauce1 tablespoon raw sesame seeds Calories VegetarianDinnerGluten-FreeIntermediateHealthyVegetablesLegumesSoutheast AsianPressure CookingThaiGrainsSpicyStir-FryingSavoryCreamyMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Stove-Top Step 2 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, cilantro, and pomegranates. Enjoy! Step 3 Instant Pot Step 4 1. Set Instant pot to sauté. Add the olive oil and 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 3 cups broth, lentils, fish sauce, soy sauce, and peanut butter. Cover, select the manual setting and cook on high pressure for 10 minutes.3. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the 2 tablespoons oil and the chickpeas and 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. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk, spinach, and lime juice, cook 5 minutes. Remove from the heat and add the cilantro. 5. To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas, cilantro, and pomegranates. Enjoy!
