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Sweet potatoes are a staple in many cuisines around the world, praised not only for their sweet, creamy texture but also for their impressive nutritional benefits. Originating from Central and South America, sweet potatoes come in various types, including orange, purple, and white varieties. Each offers its unique flavor profile and health benefits.

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

Discover a delicious and nourishing Sweet Potato Lentil Curry topped with crispy sesame chickpeas! This vibrant dish is packed with flavors from coconut milk, curry powder, and fresh cilantro. It's easy to prepare in just 50 minutes, making it a perfect weeknight meal or meal prep option. You'll love the soft sweet potatoes and protein-rich lentils alongside crunchy chickpeas for added texture. Serve it warm and enjoy a wholesome, satisfying bowl of comfort!
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Ingredients
  

For the Sweet Potato Lentil Curry:

1 large sweet potato, diced

1 cup red lentils, rinsed and drained

1 medium onion, chopped

3 cloves garlic, minced

1 inch ginger, grated

1 can (14 oz) coconut milk

2 cups vegetable broth

2 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon cumin

Salt and pepper to taste

2 tablespoons olive oil

Juice of 1 lime

Fresh cilantro for garnish

For the Crispy Sesame Chickpeas:

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons sesame oil

1 tablespoon soy sauce

1 tablespoon sesame seeds

1 teaspoon garlic powder

Pinch of cayenne pepper (optional)

Salt to taste

Instructions
 

Prepare the Crispy Sesame Chickpeas:

    - Preheat your oven to 400°F (200°C).

      - In a bowl, combine chickpeas, sesame oil, soy sauce, sesame seeds, garlic powder, cayenne pepper (if using), and salt. Toss until chickpeas are well-coated.

        - Spread the chickpeas on a baking sheet lined with parchment paper in a single layer.

          - Roast in the oven for 25-30 minutes, stirring halfway, until they are golden brown and crispy.

            Make the Sweet Potato Lentil Curry:

              - In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).

                - Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.

                  - Add the diced sweet potato, curry powder, turmeric, and cumin. Stir well to coat the potatoes in the spices.

                    - Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce heat to a simmer.

                      - Add the rinsed lentils. Cover the pot and simmer for 20-25 minutes, until the lentils and sweet potatoes are tender. Stir occasionally and add more vegetable broth if it gets too thick.

                        - Season with salt, pepper, and lime juice to taste.

                          Serve:

                            - Ladle the sweet potato lentil curry into bowls, top with crispy sesame chickpeas, and garnish with fresh cilantro.

                              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4