Potatoes spiced with plenty of coriander, ginger, turmeric and savory green lentils with fresh spinach, ginger, cayenne and onion.
Bombay Potatoes
2 large russet potatoes, medium dice
2 tbl safflower oil
1 tsp coriander seeds
2 tsp turmeric
2 tsp garam masala
1 tsp cumin
1 tsp ground mustard powder
1 tsp ground coriander
1 tsp salt
1/2 tsp pepper
3 tbl vegan butter
7 oz diced tomatoes
3 tbl chopped, fresh cilantro
Combine the potato and cold water to cover in a pot and bring to a boil. Once boiling, cook for 7 minutes then drain and set aside.
Combine the oil and coriander seeds in a large saute pan and bring to medium heat. Once the seeds start popping, add the remaining spices, salt and pepper. Stir and toast for 2 minutes. Add the parboiled potato and butter and mix thoroughly to combine. Cover and cook over medium-low for 15 minutes. Add the tomatoes and 2 tbl of cilantro, cover and cook 5 minutes more. Season to taste with more salt if necessary. Once the potatoes are completely tender, garnish with the remaining cilantro.
Green Lentil & Spinach Dal
1 1/4 cups green lentils
4 cups water
2 tbl safflower oil
1 yellow onion, small dice
3 garlic cloves, minced
1/2" piece fresh ginger, grated
2 tsp ground coriander
1 tsp coriander seeds
1 tsp salt
1 1/2 tsp turmeric
3/4 tsp cayenne
7 oz diced tomatoes
2-3 handfuls fresh baby spinach3 tbl vegan butter
3 tbl chopped, fresh cilantro
Combine the lentils and water in a sauce pot and bring to a boil. Cover, reduce to a simmer and cook for 30-40 minutes until they have broken apart and are tender. Add some water if the pot gets too dry. Drain and set aside.
Heat the oil in a saute pan and add the onion, garlic and ginger. Saute for 7 minutes until the onion is tender. Add the coriander seeds, salt, turmeric and cayenne. Cook 5 minutes more. Add the tomatoes and spinach and cook until the spinach has wilted.
Pour in the lentils and add the butter. Mix until the butter has melted. Stir in 2 tbl of cilantro and garnish with the rest.
