Vegan sweet potato curry with chickpeas and lentils
An extra load of protein is in this vegan sweet potato curry. The lentils and chickpeas give you an extra protein kick and keep you full for a long time.
Add spices and 1 tablespoon tomato paste to the pot and fry. Then add the red lentils. Deglaze with coconut milk and vegetable stock and simmer for 20-25 minutes over medium heat.
Sprinkle a few flaked almonds over the finished vegan curry. It goes well with soy yogurt and rice.