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Madras potato curry

  • 4servings
  • 60minutes
  • 395calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 680g potatoes, cut into 1cm cubes

  3. 250g cauliflower florets

  4. 1 large onion, sliced

  5. 2 cloves garlic, crushed

  6. 1 tablespoon curry powder

  7. 1/2 tablespoon ground ginger

  8. 100g red lentils

  9. 1 (400g) tin whole tomatoes, chopped

  10. 250ml vegetable stock

  11. 2 tablespoons malt vinegar

  12. 1 tablespoon mango chutney

  13. salt and pepper to taste

  14. chopped fresh parsley for garnish

Instructions Jump to Ingredients ↑

  1. Warm oil in a large frying pan 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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