Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

INGREDIENTS

2 tbsp

extra virgin olive oil

shallots

1 inch

fresh ginger

sweet potatoes

3 tbsp

thai red curry paste

3 cups

vegetable broth

3/4 cup

dried red lentils

2 tbsp

fish sauce

1 tbsp

low sodium soy sauce

1 tbsp

creamy peanut butter

14 oz

full fat coconut milk

2 cups

baby spinach

lime juice

1/3 cup

fresh cilantro

1 serving

cooked basmati rice

2 tbsp

extra virgin olive oil

1 can

chickpeas

2 tbsp

low sodium soy sauce

1 tbsp

sesame seeds