Vegan Dutch Oven Sweet Potato and Lentil Curry

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

Preheat the oven to 350 degrees. Peel and dice the sweet potatoes. Rinse and drain the lentils.

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.

Once the mixture has started to bubble, add the remaining ingredients: sweet potatoes, lentils, and olives.

Put the lid on the Dutch Oven and place it in the 350 degree oven for 60 minutes.

About 30 minutes after placing the Dutch Oven in the oven, prepare the rice so the two finish cooking at the same time.

Once the sweet potatoes are soft, remove the curry from the oven.

Serve immediately and store any leftovers in an air-tight container for up to 5 days.