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Sweet Potato Lentil Curry with Crispy Sesame Chickpeas
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 shallots, finely chopped
  • 1 inch fresh ginger, grated
  • 2 sweet potatoes, peeled and cubed
  • 3 to 4 tablespoons Thai red curry paste adding more or less to taste
  • 3 to 4 cups low-sodium vegetable broth or water
  • ¾ cup dried red lentils (can also use green lentils)
  • 2 tablespoons fish sauce (or additional soy sauce)
  • 1 tablespoon low sodium soy sauce
  • 1 rounded tablespoon creamy peanut butter (or other nut butter)
  • 1 (14 ounce) can full fat coconut milk
  • 2 cups baby spinach
  • juice from 1 lime
  • ⅓ cup fresh cilantro, chopped plus more for serving
  • cooked basmati rice for serving
  • pomegranate arils for serving (optional)
  • subheading: CHICKPEAS:
  • 2 tablespoons sesame or extra virgin olive oil
  • 1 can chickpeas drained and patted dry
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon raw sesame seeds
Steps
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