Olive Oil	tbsp
Shallots
Fresh Ginger	cm
Sweet Potatoes
Yellow Curry Paste	tbsp
Vegetable Broth	ml
Red Lentils	g
Fish Sauce	tbsp
Soy Sauce	tbsp
Peanut Butter	tbsp
Coconut Milk	ml
Baby Spinach	g
Lime Juice	tbsp
Fresh Coriander	g
Rice	g
Pomegranate Seeds
Crispy Chickpeas
Chickpeas	g
Sesame Oil	tbsp
Soy Sauce	tbsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Salt & Pepper to taste

1. Boil the rice according to package instructions.
2. Peel and finely dice the shallots. Wash and peel the sweet potatoes and cut into cubes ca. 1 x 1 cm. Peel the ginger and grate with a fine grater. Wash the baby spinach and spin dry.
3. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute.
4. Add the 2/3 of the vegetable broth, lentils, fish sauce, soy sauce, and peanut butter. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
5. Meanwhile prepare the chickpeas. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
6. Drain the chickpeas, rinse thoroughly with cold water and drain. Mix the chickpeas with sesame oil, paprika, garlic, soy sauce, salt and pepper in a bowl, till evenly coated
7. Spread the chickpeas on the baking paper and place in the oven for about 15 minutes, until crispy brown. Wash the coriander, shake dry, pluck the leaves from the stems and chop.
8. Once the lentils are cooked, stir in the coconut milk, spinach, and lime juice, cook 5 minutes. If your curry seems too thick, add additional broth to thin. Remove from the heat and add the coriander.
9. To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas, coriander, and pomegranates. Enjoy!

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