Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

Amazing! We absolutely loved this dish. All the flavours and textures came together really nicely. I don't usually like pomegranates in savoury dishes, but this was awesome

Perfect for a cold winter day! You can NOT skip the pomegranate seeds!

Amazing recipe. Should make more often. Don't overcook the sweet potatoes

Absolutely delicious, didn't crisp the Chickpeas enough but still yummy, will definitely make again, didn't bother with the pomegranate

Really lovely ☺️ omitted the pomegranate seeds etc for toppings and used light coconut milk for calorie reasons. Served it with just the curry and naan bread but it was so filling neither of us managed to finish it! Very tasty and very easy to make. Definitely having this again 😁👍

The sesame soy chickpeas are an inspiration! Sooooo good! The pomegranate I can do without, unlike the sweet sour tang of them but not the texture. Not sure what might work instead?

Really tasty. Followed the recipe but for the peanut butter that I doubled it up and the spinachs, that after chopping them I stirred with the chickpeas.

Added some extra hot chilli powder myself for a bit kick, interesting method for curry definitely nowhere near traditional Indian but delicious nonetheless.

Really tasty. With the prep, it took much longer than 25 minutes, but definitely made 6 servings so it's worth it for leftovers!

Slightly spicy, very flavorful, meatless option!

Fantastic. I left out the pomegranate seeds. The chickpeas are amazing.

Absolutely delicious!! Didn't have any spinach so I used broccoli instead. I also added a bit of agave to the chick peas and used vegetarian oyster sauce instead of fish sauce. I didn't add the pomegranate or cilantro.