Curried Taters Veggies & Lentils

Ingredients

• 4 large russet potatoes, cut into chunks
• 1/2 cup peas (I used frozen plain green peas)
• 1/3 cup cauliflower floret, finely chopped
• 1/4 cup channa dal (split teeny chickpeas, can use whole garbanzos if you don't have an Indian grocer nearby)
• 1/4 cup red lentil
• 4 tablespoons salted butter
• 2 teaspoons curry powder
• 1/2 teaspoon coriander
• 1/2 teaspoon garam masala

Directions

1. 1

   Wash and chop the potatoes. Boil, covered, under tender, about 20-25 minutes.

2. 2

   While the potatoes are boiling, cook the channa dal and red lentils at the

3. 3

   same time-- in plenty of boiling water, covered, about 25 minutes.

4. 4

   When the lentils and potatoes are done cooking, drain them and put into a

5. 5

   large saucepan. Steam the peas and cauliflower and put them in the saucepan too.

6. 6

   Put the butter on top of the veggie mix with the spices, turn the heat on low, and try to stir.

7. 7

   Simmer, covered, on low heat for a few minutes until the veggies absorb the butter and spice mix.

8. 8

   Serve immediately. This serves 1-2 and was a simple dinner for me, use the ingredient multiplier if you are cooking for more people.