Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

halfbakedharvest.com

Krys West

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

Directions at halfbakedharvest.com

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