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Author Notes: Moroccan inspired Sweet Black Olive Vegan Curry recipe. Made with immune boosting and warming spices like turmeric and ginger, and indispensably nutrient packed sweet potatoes (think vitamins A, C, calcium, and potassium), as well as fiber and protein rich red lentils-this curry will not only last for a weeks (and more) worth of meals, but will leave you with that comforting “stick to your ribs” feeling without anything actually sticking but the nutrients. This one-pot meal requires minimal preparation, about 2 minutes to cut sweet potatoes, and will simmer to unattended perfection while you practice head stands on your kitchen floor.. or do whatever it is you most enjoy. I serve my Sweet Black Olive Curry over ½ cup of brown basmati rice with two tablespoons raw cashews for added crunch.
Nutritional Information [per serving= 1 ¼ cups]
300 Calories, 47g Carbohydrates, 7.3g Fat, 9.4g Protein, 9.2g Fiber, 14.3g Sugar —Alexandra Dawson
- 2 cans (14 oz each) light coconut milk
- 1 large can (28 oz) diced tomatoes
- 1 tablespoon ground turmeric
- 1 tablespoon ground ginger
- 1 tablespoon ground cumin
- 3 medium sweet potato (about 3 pounds total), small cubed
- 1.5 cups red lentils
- 1 can (6 oz) pitted medium black olives, thoroughly rinsed and drained
- 1 cup fresh cilantro, roughly chopped
- juice of 1 lemon
- Preheat oven to 350 degrees F. In a large Dutch Oven or heavy pot, over medium-high heat, whisk together coconut milk, diced tomatoes, turmeric, cumin, and ginger. Bring to a boil.
- Stir in sweet potatoes, lentils, and olives. Return to boil, then cover pot and place in heated oven. Allow to cook for 60 minutes or until potatoes are very soft.
- Remove from heat, uncover, then stir in chopped cilantro and lemon juice. Serve and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch