Special Potatoes

Boil several potatoes, ideally Ukon Gold, but others will do.
Drain in a colander and allow to cool a little.

Heat in a large pan, oil and mustard seeds (1 to 2 tbl.) When seeds pop, add potatoes and mash. Add 1 tbs. turmeric, 1 tbs. curry, salt, pepper, more oil or lemon juice if needed. Cook until browned and seasoned all the way through.

Split Pea Surprise

1 cup green split peas
1 cup frozen spinach
1 small onion
2 cloves garlic
1 bouillon cube
1-2 tablespoons mustard seeds
1/2-3/4 cup dried coconut
1-2 tablespoons red thai curry
1-2 tablespoons ginger (grated or the paste in the jar)
dash of cumin and turmeric
water
toast mustard seeds in olive oil, add onion and saute with a little salt and pepper, add in bouillon cube, curry, ginger and other spices adding the garlic last, add in coconut, then spinach. add split beans and mix well. add water to cover, bring to a boil and stir. then simmer with the pot top partly open for 30 minutes or until peas are soft. stir occasionally so it doesn't stick to the bottom. if the water is boiling off too quickly, put the top completely on.

I think this would be good with other vegetables and I also though that instead of coconut, you could use coconut milk!

Lentil Surprise

1 cup red lentils
1 small onion
1 cup frozen spinach
1/2 pepper
1 tbl garam masala
1 tsp curry
1 tsp cummin
2 cloves garlic
1/2 cup unsweetened coconut
salt and pepper
3-4 cups vegetable broth

Saute onions until golden, add salt and pepper and spices. saute garlic until fragrant, add spinach and peppers. add lentils and coconut, stir.
Cover with vegetable broth. Bring to a boil. Reduce heat, Cover. Simmer about 20-30 minutes. add more broth if it's too dry.
Enjoy!