Sweet Potato, Lentil and Coconut Curry

I have been following this lady on Instagram and her blog, Deliciously Ella, and her amazing recipes.  She is a plant-based cook out of the UK but you can definitely add meat protein to her recipes or use this one as a side if you feel the need.  The ingredients amount below is cut in half from what is on her blog.  I made it to use as a meal prep for my lunches for the week and it made plenty.  If you are making it for your family then I would double the amount listed.

Sweet Potato, Lentil and Coconut Curry:

1 large sweet potato

1 cup black olives

3/4 cups lentils

1 can coconut milk

1 can tomatoes (14 oz)

Small handful fresh coriander leaves

1/2 tablespoon of turmeric

1/2 tablespoon ground cumin

1/2 tablespoon ground ginger

salt and pepper

1/2 lemon

350 degrees for about an hour

 

 

First thing you want to do is cut the sweet potato into bite size pieces and chop the coriander leaves.

 

In a pot add the coconut milk, tomatoes, cumin, ginger and turmeric and stir it together. Heat on medium heat until it becomes bubbly.

 

After it becomes bubbly add the sweet potatoes, lentils, coriander and olives. Add salt and pepper.  I just did a couple of grinds on my salt grinder and added about 1/4 teaspoon of pepper.

 

Stir this all together and transfer it to a baking dish, preferably with a lid. If you don't have a dish with a lid I'm sure foil would work just as well.

 

Cover and bake for about an hour. It smells so delicious when you take it out of the oven!

 

I served mine over brown rice but would also be good over quinoa.  This is a very hearty meal and the sweet potatoes add the perfect sweetness to it.  You can always add some chicken breast just make sure that it's precooked first. Simply Delicious