3 cups multicolored potatoes (approximately 10-12 small potatoes)

1 tbsp olive oil

1/2 onion (or shallot), diced

2 tbsp curry powder

1/2 cup lentils, dried

1 can chickpeas, drained & rinsed

2 cups tomatoes, diced

1 cup water

4 tbsp plant-based milk, or dairy milk  (preferably local or organic)

salt & pepper

*optional spices: 1/2 tsp cumin, paprika, nutmeg & cinnamon*

Cube the potatoes and boil until tender, about 30 minutes.

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Heat oil in a large pan over medium heat. Add the onion and curry powder (and any additional spices). Saute for about 2 minutes, add the lentils, chickpeas,  tomatoes & water. Cover the pan and let simmer for 15 minutes.

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Once the potatoes are tender, add them to the curry along with the plant-based milk. Cook uncovered for an additional 10 minutes until the curry is thick and creamy. Salt & pepper to taste.

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Serve warm & enjoy!