Fall is in full swing and I am craving all things warm and cozy, aka this sweet potato, lentil, and chickpea curry! It’s filling and flavorful and is vegan! It’s the perfect weeknight dinner and will be everyone’s favorite.
I’m not kidding about this being everyone’s favorite. This curry is in Emi’s (my 1 1/2 year old daughter) top three favorite dishes. Every time I make it she eats multiple servings and will eat the leftovers for days. Most people are surprised it isn’t too spicy for Emi, but it really isn’t bad. I add a couple tablespoons of red curry paste and a couple tablespoons of tomato paste. If you aren’t trying to feed this curry to a 1 year old and want more spice, you can add all curry paste (and no tomato paste), so it’s up to you!
ingredients needed for sweet potato, chickpea, and lentil curry
- 1 tbsp olive oil
- 1/2 yellow onion
- 3 cloves of garlic
- 2 tbsp red curry paste
- 2 tbsp tomato paste
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 14oz can coconut milk
- 1 cup water
- 1 medium sweet potato
- 1 cup cooked lentils
- 1 14oz can chickpeas
- basmati rice
other recipes you will love
- creamy mushroom potato bowl
- chicken and white bean soup
- sweetgreen harvest bowl
- creamy tomato basil soup
sweet potato, lentil, and chickpea curry
ingredients
- 2 cups basmati rice
- 1 tbsp olive oil
- 1/2 yellow onion
- 3 cloves of garlic
- 2 tbsp red curry paste
- 2 tbsp tomato paste
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 14 oz can coconut milk
- 1 cup water
- 1 medium sweet potato
- 1 cup cooked lentils
- 1 14 oz can chickpeas drained
- cilantro
instructions
- Add rice to a pot or rice cooker and cook according to package instructions.
- Dice the onion and garlic. Peel the sweet potato and cut into small cubes.
- Add olive oil to a pot over medium heat. Add the onion and cook for 3-4 minutes. Add the garlic and cook for an additional minute.
- Add the red curry paste, tomato paste, cumin, and salt, to the pot. Stir until combined and cook for 1-2 minutes.
- Turn the heat to low and add the coconut milk, water, and diced sweet potato. Cover and let it simmer for 10-15 minutes, until the sweet potato is cooked through.
- Add the cooked lentils and chickpeas and stir to combine.
- To serve, add rice to a bowl and top with spoonfuls of curry. Top with cilantro and enjoy!
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