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Curried Potatoes, Lentils & Peas
Ingredients
  • 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 ¾ to 2 lbs)
  • 1 cup toor dal (split yellow lentils) or red lentils
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ¾ teaspoon salt (more as needed)
  • 1 cup green peas, fresh or frozen & defrosted
  • 4 to 5 cups chopped spinach or whole baby spinach leaves
  • ¾ cup cashew cream or full-fat, canned coconut milk
  • juice of 1 lime
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