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Lentil, Chickpea and Sweet Potato Curry

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This lentil, chickpea and sweet potato curry is vegan, gluten-free, and a makes a great healthy weeknight meal.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: Savory
  • Cuisine: World Cuisine
  • Diet: Vegan

This lentil, chickpea and sweet potato curry is a little twist to my cauliflower curry recipe. Loaded with nutritious ingredients, and subtly flavored with Indian spices, it makes a very satisfying and healthy weeknight meal.

Ingredients

Scale

For the sweet potato curry:

  • 3 medium sweet potatoes, peeled and diced
  • 2 Tablespoon vegetable oil, divided
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon black or yellow mustard seeds
  • 1 yellow onion, diced
  • 3 cloves garlic, crushed
  • 1 Tablespoon curry powder
  • ½ Tablespoon garam masala powder
  • ½ Tablespoon turmeric powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon salt
  • 1 large can (800g) diced tomatoes
  • 1 handful cherry tomatoes (optional)*
  • 1 can (400 ml) coconut milk
  • 1 can (250g) cooked brown lentils**
  • 2 cups (100g) fresh spinach

For the spiced chickpeas:

  • 1 15-ounce (400g) can chickpeas, drained, rinsed and dried
  • 1 Tablespoon olive oil
  • 1 Tablespoon paprika powder

To serve:

  • Basmati or jasmine rice
  • Naan bread
  • Fresh cilantro, chopped

Instructions

  1. Preheat the oven to 400°F (210°C).
  2. Toss the diced sweet potatoes with one Tablespoon of oil until coated. Spread evenly on a baking tray lined with baking paper or tinfoil. Roast for 30-40 minutes, stirring a few times while roasting.
  3. In a large pot on medium heat, heat olive oil and gently stir-fry the mustard seeds, coriander and cumin seeds until fragrant, about 2 minutes. Add the onions and sauté until soft and slightly golden. Add the garlic, all the remaining spices, stir and cook until fragrant, about 1 minutes. If needed, add splashes of water to prevent burning or sticking in the pot.
  4. Add the can of diced tomatoes, the cherry tomatoes (if using), and stir to combine everything. Allow to simmer for 5 minutes.
  5. Finally, add the coconut milk, lentils, spinach, and roasted sweet potatoes, and mix until everything is combined and heated through, about 5 minutes.
  6. In a medium bowl, mix the drained, rinsed and dried chickpeas with 1 Tablespoon paprika powder. Heat one Tablespoon olive oil in a cast iron pan or a heavy bottom frying pan, then add the chickpeas and cook for about 5 minutes, stirring often, until fragrant. Serve the sweet potato curry with basmati or jasmine rice, top with the spiced chickpeas, garnish with fresh cilantro and enjoy with naan bread!

Notes

* Cherry tomatoes are optional, and you can absolutely omit them from the recipe, especially if they are not in season when you make the curry.

** Note that you need 8.8 ounces (250g) cooked lentils for this recipe, which is approximately 4.4 ounces (125g) dried lentils if you decide to cook them.

This recipe was partly inspired from Half Baked Harvest and revisited into an Indian-inspired version (versus a Thai version).

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https://www.delscookingtwist.com/lentil-chickpea-and-sweet-potato-curry/