West Indian Rotis

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2 Cups of Dried Lentils (I used Precooked Lentils)

2 Cups of Cubed Unpeeled Potatoes

2 Tbsp of Canola Oil

1 Large Onion, Chopped

5 Large Garlic Cloves, Minced

1 1/2 Tbsp of Fresh Ginger, Minced

1 Cup of Diced Carrots

1/2 tsp of Cumin

1 1/2 tsp of Salt

2 tsp of Curry Powder

1 tsp of Ground Coriander

1/8 to 1/4 tsp of Cayenne Pepper

1 Medium Tomato, Chopped (I used halved grape tomatoes)

1 Cup of Fresh or Frozen Peas (I used Edamame)

2 Cups (8 Oz) of Grated Cheddar Cheese

Flat Bread of Tortillas for scooping and rolling

Optional: Plain Yogurt or Chutney for Garnish

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