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Curried Potatoes, Lentils & Peas

Servings: 6 servings


  • 1 tablespoon neutral vegetable oil, such as safflower or grapeseed
  • 1 white or yellow onion, diced
  • 2 cloves garlic, minced
  • 5 cups water
  • 3 medium/large russet potatoes, peeled and diced (about 1 3/4-2 lbs)
  • 1 cup toor dal (split yellow lentils) or red lentils
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt (more as needed)
  • 1 cup green peas, fresh or frozen & defrosted
  • 4-5 cups chopped spinach or whole baby spinach leaves
  • 3/4 cup cashew cream or full-fat, canned coconut milk
  • juice of 1 lime


  • Heat the oil in a roomy pot over medium heat. Add the onion and garlic. Sauté, stirring occasionally, for 5 minutes, or until the onion is soft and clear.
  • Add the water, potatoes, lentils, curry, turmeric, ginger, and salt. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are cooked through. 
  • Add the peas and spinach. Cook for another 5 minutes. Stir in the cashew cream or coconut milk and lime. Taste the stew and adjust salt and lime as needed. Serve. 


You can substitute 1/4 cup broth or water for the oil if you like.