Step 1

Potatoes: In a dutch oven or medium pot, add water and potatoes. Bring to a boil, cover and cook for 6-7 minutes or until water has evaporated. Tip: If potatoes are fork tender and there is still water, remove lid and let it evaporate.

Step 2

Add coconut oil, salt and pepper; cook for 5 minutes or until a bit browned, stirring every minute to prevent sticking. Transfer to a serving dish or bowl.

Step 3

Thai Mango Curry: Melt coconut oil in the same pot, add onion and cook for 2 minutes. Add curry paste, salt and cook for another minute. Add half the amount of mango; all of coconut milk, lentils, water and stir. Bring to a boil, cover and cook on low for 20-25 minutes or until lentils are soft. Add remaining half amount of mango, stir and adjust thickness of curry with water to taste. Then adjust spices (salt and curry paste) if necessary.

Step 4

Transfer to a serving bowl with potatoes or add potatoes back into the pot. Add pea shoots or arugula, peanuts and cilantro; gently stir. Serve hot.