Sweet Black Olive 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
• 1.5 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

1. Preheat oven to 350 degrees F.rnrnIn 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.
2. 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.
3. Remove from heat, uncover, then stir in chopped cilantro and lemon juice. Serve and enjoy!

light coconut milk, tomatoes, ground turmeric, ground ginger, ground cumin, sweet potato, red lentils, black olives, fresh cilantro, lemon

Taken from food52.com/recipes/31103-sweet-black-olive-curry (may not work)