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  • 1 medium russet potato (1 cup)
  • 4 cups cauliflower florets
  • 1 can (19 oz/540 ml) lentils (1 cup dry)
  • 2 1⁄2 tbsp oil
  • 1 pkg Aloo Gobi Seasoning
  • 1 ¾ cup water
  • 2 tbsp tomato paste
  • 1⁄2 cup frozen peas
  • 2 cups plain 2% Greek yogurt
  • Toppings (optional): chopped cilantro
Note: Ingredients may have been altered from the original.
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