Colorful and hearty, this simple dish is perfect to make in large batches to last you the week.
What you'll need:
- Dutch oven
- 7 small sweet potatoes
- 14 ounces of sliced black olives
- 1.5 cups of green lentils
- 28 ounces of coconut milk
- 28 ounces of diced tomatoes
- 2 teaspoons of ground coriander
- 1 tablespoon of cumin
- 1 tablespoon of turmeric
- 1 tablespoon of ground ginger
Step 1: Assemble and Prepare the Ingredients
Preheat the oven to 350 degrees. Peel and dice the sweet potatoes. Rinse and drain the lentils.
Step 2: Warm the Mixture
Place the coconut milk, tomatoes, ground coriander, cumin, turmeric, and ground ginger into the Dutch Oven and heat on medium-high heat until the mixture begins to bubble.
Step 3: Add the Remaining Ingredients
Once the mixture has started to bubble, add the remaining ingredients: sweet potatoes, lentils, and olives.
Step 4: Place the Dutch Oven in the Oven
Put the lid on the Dutch Oven and place it in the 350 degree oven for 60 minutes.
Step 5: Prepare the Rice
About 30 minutes after placing the Dutch Oven in the oven, prepare the rice so the two finish cooking at the same time.
Step 6: Remove the Curry From the Oven
Once the sweet potatoes are soft, remove the curry from the oven.
Step 7: Enjoy
Serve immediately and store any leftovers in an air-tight container for up to 5 days.