- 3 tablespoons vegetable oil
- 1 1/2 pounds potatoes, cut into 1/2 inch dice
- 2 1/2 cups cauliflower florets
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1 tablespoon curry powder
- 1/2 tablespoon ground ginger
- 4 ounces dry red lentils
- 1 (14.4 ounce) can whole tomatoes, chopped
- 1 1/4 cups vegetable stock
- 2 tablespoons malt vinegar
- 1 tablespoon mango chutney
- salt and pepper to taste
- chopped fresh parsley for garnish
- Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.
05/03/2018
recipepes.com
Potatoes Madras, recipe
PT15M
PT1H
5
455 calories
Caramel Shortbread Squares
