Curried Potatoes, Lentils & Peas
neutral vegetable oil, such as safflower or grapeseed
white or yellow onion, diced
cloves garlic, minced
medium/large russet potatoes, peeled and diced (about 1 3/4-2 lbs)
toor dal (split yellow lentils) or red lentils
salt (more as needed)
green peas, fresh or frozen & defrosted
chopped spinach or whole baby spinach leaves
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.