Lentil-Potato Dal

Ingredients

• 2-3 tbsp canola oil or coconut oil
• 1 medium yellow onion (~150 g), chopped
• 6 garlic cloves, minced
• 3 tbsp curry powder
• 2 tsp ground coriander
• 1 tbsp ground or crushed cumin
• ½ tsp chili powder
• ¼ tsp cinnamon
• 1 tsp salt
• 6 medium carrots (~600 g), chopped
• 3 tbsp fresh ginger (~5 cm knob), finely chopped
• 1 kg waxy potatoes, cubed into 2 cm pieces
• 6 dl red lentils, rinsed
• 1.2 l water
• 1600 g crushed tomatoes
• 1 can full-fat coconut milk
• 250 g fresh spinach or chard (if using chard, cut off the thicker part of the stalks and reserve for another dish)
• Additional 1-2 tsp salt
• 3-4 dl raw cashew nuts or peanuts (180-240 g, or approx. ½ dl per serving)
• 1 ½ dl chopped cilantro
• Optional: Greek yogurt