With school and work-life back in full swing, throughout September I’ll be sharing a month long series of one-pot, super simple, and inexpensive yet healthful recipes- perfect for those on a student’s budget, with a particularly small kitchen, or with a sparse amount of free time (check, check, check to all of the above!). Limited resources- financial, space, or otherwise- shouldn’t have to put a damper on your nutrition needs or your access to a delicious meal- look no further.
As we quickly approach Autumn and temperatures drop, I find my body naturally craving warmer, heartier, and denser meals; meals I can curl up on the couch with under my favorite wool blanket (too soon?), and burrow into. Ever the lover of creamy curry spiced stews (if that hasn’t become abundantly apparent)- today I am beyond excited to share my 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.
Sweet Black Olive Curry [makes 10 servings]
Inspired by: Deliciously Ella // Sweet Potato, Lentil and Coconut Curry
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 enjoy!
Nutritional Information [per serving= 1 ¼ cups]
300 Calories, 47g Carbohydrates, 7.3g Fat, 9.4g Protein, 9.2g Fiber, 14.3g Sugar
Costing: ~$17.94 per entire recipe, ~1.80 per serving
costing only accounts for amount of ingredient used in recipe, you may have leftover lentils, spinach, etc.