1 large Yukon Gold potato (about 8 ounces), cut into 1/2-inch chunks

1 teaspoon garam masala

2 tablespoons lime juice

1. Heat oil over medium-high heat in a large pot. Add mustard seeds, cumin seeds and curry leaves (if using) and cook until the seeds begin to pop, about 20 seconds. Add onion, chile, ginger and garlic and cook, stirring occasionally, until the onion is starting to brown, about 5 minutes.

2. Add bay leaf (if using), water, lentils, coconut milk, salt and turmeric to the pot. Bring to a boil, stirring frequently to make sure the lentils don't stick to the bottom. Add squash, cauliflower and potato; return to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until the vegetables are just tender when pierced with a fork, 20 to 25 minutes.

3. Remove from heat; stir in garam masala and lime juice.

Recipe tips: Olive-green kari leaves (also called curry leaves), a distant cousin to the citrus family, have a delicate aroma and flavor. Any unused leaves last up to three weeks in the refrigerator or can be frozen, airtight, for up to two months.

Recipe nutrition: Per serving: 340 Calories, Total Fat: 10 g, Saturated Fat: 7 g, Cholesterol: 0 mg, Carbohydrates: 47 g, Fiber: 10 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 17 g, Sodium: 620 mg, Potassium: 690 mg, Folate: 28 mcg, Calcium: 68 mg

Carbohydrate Servings 3

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)