Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

Ingredients:

– 2 medium sweet potatoes, peeled and diced

– 1 cup dried green lentils, rinsed

– 1 can (14 oz) coconut milk

– 1 cup vegetable broth

– 1 tbsp olive oil

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 tbsp ginger, grated

– 2 tbsp curry powder

– 1/2 tsp turmeric

– 1/2 tsp cumin

– Salt and pepper to taste

– 1 cup cooked chickpeas

– 1 tbsp sesame oil

– 1 tbsp sesame seeds (optional)

– Fresh cilantro for garnish

Steps:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant.

2. Add curry powder, turmeric, cumin, salt, and pepper. Stir for another minute.

3. Add diced sweet potatoes, lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes or until lentils and sweet potatoes are tender.

4. Meanwhile, toss cooked chickpeas in sesame oil and season with salt. Spread them on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until crispy and golden.

5. Once the curry is ready, serve in bowls topped with crispy sesame chickpeas and fresh cilantro.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 410 kcal | Servings: 4