Potatoes Madras
4 servings
Ingredients
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
Instructions
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.
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