Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Madras-Style Potatoes with Cauliflower and Lentils

4.5
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Indian
Madras-Style Potatoes with Cauliflower and Lentils
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
1
Heat a generous amount of oil in a substantial skillet over a moderate flame. Introduce the potatoes, cauliflower, onion, and garlic into the skillet; cook until the garlic starts to develop a rich brown color. Add the curry powder and ginger, then continue cooking for approximately 3 minutes. Combine the lentils, tomatoes, vegetable stock, vinegar, and chutney in the skillet; season with salt and pepper to taste. Cover the skillet and allow it to simmer, stirring occasionally, until the lentils become tender and easily break apart, approximately 20 minutes. Garnish with fresh parsley leaves.