Thursday 8 April 2021


This sweet potato curry is literally comfort in a bowl and pretty healthy and nutrient packed at the same time!

I love the fragrant broth in which the sweet potatoes and lentils cook, made from a mix of coconut milk, peanut butter and red Thai curry paste. 

Then there are the crispy chickpeas, pan fried with soy sauce and sesame seeds, which offer the most amazing finishing touch to a dish that is rustled up in less than 30 minutes but taste better than any takeaway curry, plus you know what goes in it! 

And to make it even more of a crowd please if you leave out the fish sauce and this is also totally vegan friendly.

The perfect supper dish now that we are back to winter temperatures for the time being!

Serves 2 generously 


  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 inch fresh ginger, grated
  • 2 sweet potatoes, peeled and cubed
  • 4 tablespoons Thai red curry paste
  • 3-4 cups vegetable broth
  • 3/4 cup dried red lentils
  • 1 tablespoons fish sauce (or extra soy sauce)
  • 1 tablespoon soy sauce
  • 1 rounded tablespoon creamy peanut butter
  • 1 (14 ounce) can coconut milk
  • 2 cups baby spinach
  • juice from 1 lime
  • 1/3 cup fresh coriander, chopped plus more for serving
  • cooked rice for serving
  • pomegranate seeds for serving 

  • 2 tablespoons olive oil
  • 1 can chickpeas, drained and patted dry
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds


  • 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. 
  • 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. 
  • Meanwhile, make the chickpeas. 
  • Heat a large, high frying pan 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.
  • When the lentils are cooked, stir in the coconut milk, spinach, and lime juice, cook 5 minutes. 
  • Remove from the heat and add the coriander. 
  • To serve, divide the rice among bowls and ladle the curry overtop. 
  • Top with chickpeas, coriander, and pomegranate seeds. 
  • Enjoy!

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