Curried Taters Veggies & Lentils

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

1. Wash and chop the potatoes.
2. Boil, covered, under tender, about 20-25 minutes.
3. While the potatoes are boiling, cook the channa dal and red lentils at the
4. same time-- in plenty of boiling water, covered, about 25 minutes.
5. When the lentils and potatoes are done cooking, drain them and put into a
6. large saucepan.
7. Steam the peas and cauliflower and put them in the saucepan too.
8. Put the butter on top of the veggie mix with the spices, turn the heat on low, and try to stir.
9. Simmer, covered, on low heat for a few minutes until the veggies absorb the butter and spice mix.
10. Serve immediately.
11. This serves 1-2 and was a simple dinner for me, use the ingredient multiplier if you are cooking for more people.

russet potatoes, peas, cauliflower floret, channa, red lentil, butter, curry powder, coriander, garam masala

Taken from www.food.com/recipe/curried-taters-veggies-lentils-399372 (may not work)