Sweet Black Olive Curry <3

We are ready to cozy up on a couch with a bowl if this #sweetsusty black olive curry! This delicious bowl is made with immune boosting turmeric and ginger, nutrient packed sweet potatoes (think vitamins A, C, calcium, and potassium), and fiber and protein rich red lentils.  This is Fall feasting at is finest - brought to you by our #goddessvibes girl of In My Bowl.  Don't forget your Susty fork to take in every last bite :)

Sweet Black Olive Curry [makes 10 servings]
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 ½ 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

Nutritional Information [per serving= 1 ¼ cups]
300 Calories, 47g Carbohydrates, 7.3g Fat, 9.4g Protein, 9.2g Fiber, 14.3g Sugar