Potatoes Madras Recipe
- 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.
