Black Lentil Dal Stew With Carrots
[Vegan, Gluten-Free]

For the One-Skillet Glazed Carrots:

1. Put the carrots in a skillet and add just enough water to cover the carrots (not more). Add 1 tablespoon granulated sugar cane and bring to a boil.
2. Reduce heat to medium and let this boil gently with lid half on for 20 minutes or until carrots are tender.
3. When tender, pour out some water but keep enough to cover the bottom of the skillet. To this, add the cashew cream, balsamic vinegar, and 1 teaspoon granulated sugar cane.
4. Raise the heat to high and frequently turn and roll the carrots until the water is reduced and carrots are glazed.

For the Dal:

1. In a big pot, heat up oil and lower the heat.
2. Sauté onions for 8 minutes until soft and sweet.
3. In small bowl, mix the garam masala, curry, sumac, ginger, and garlic.
4. Add the spices to the onions and sauté for 2 minutes (add a little water if it sticks at bottom).
5. Add the lentils, red pepper, and tomatoes and toss and stir.
6. Add the veggie stock, tomato purée, and 4 tablespoons cashew cream.
7. Add the sliced potatoes.
8. Let this all simmer and mix from time to time with lid half on for 30 minutes or until lentils and potatoes are tender.
9. Add freshly chopped parsley leaves and glazed carrots to the stew pot. For added flavor, don’t forget to pour a little water into the carrot glaze that is left in the bottom of the skillet to capture all of it and transfer this into the stew / Indian dal.
10. Let stand for 5 minutes.
11. Adjust veggie stock and serve. Store in covered container in fridge.