“This dish makes a colorful main dish for a dinner party. Potatoes, cauliflower florets, and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar, and chutney.” - by DARKSTORM406
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 395 cal
- 20%
- Fat
- 11.4 g
- 18%
- Carbs
- 62.9 g
- 20%
Based on a 2,000 calorie diet
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Reviews (28)
Rate This Recipe
"Tasted very good and different although we eat similar food mostly. One needs to soak the lentils in water half an hour before cooking ( right at the beginning of cooking). I also add all the sour ing..." See moreredints like chutney, vinegar, tomato, etc. at the last after the lentils have softened. Used crushed sweet mango pickle instead of the chutney. Thanks!!"
tee
"i used this as a base to use things up in my kitchen. i used three medium potatos, 2 small onions, 5 cloves garlic (more than the usual person!) and browned it in olive oil, then added the curry, then..." See more 3 minutes later added 11/2 cups of vegetable stock, 3/4 cup of red lentils, 1x 400 gram of crushed tomatoes, salt and pepper. then simmered for 20 minutes and it was absolutely LOVELY. will use this as a base recipe and will try different vege's and ingredients in the future."
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