Spicy Potatoes with Coconut Milk and Lentils
[Vegan]

For the Potatoes:

1. Wash and brush the potatoes and cut them into pieces without removing the peel.
2. Peel the ginger and chop it finely.
3. Peel the onion and cut it into pieces.
4. Heat a thick-bottomed pot (possibly made of steel) and toast the curcuma pepper and curry for about 30 seconds.
5. Add oil and ginger and fry often stirring with a wooden spoon for about 1 minute then add onions and potatoes. Cook for 1 minute, stirring constantly, salt lightly and add water and coconut milk. 
6. Cover with lid and cook over low heat until the potatoes are soft and the coconut milk is reduced (if necessary, add boiling water when they dry out too much).
7. On low heat add chopped parsley with a knife, lemon juice and grated orange peel.

For the Lentils:

1. Rinse the lentils very well under running water in a fine mesh strainer.
2. Crush the juniper berries and toast them in a pot with a bottom, possibly in steel. Then add the lentils, a small piece of kombu seaweed the size of a stamp and water. Cook with a lid on very low heat until the liquid has evaporated completely.
3. Remove seaweed and berries and season to taste with tamari sauce.