Potatoes Madras recipe
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- 3 tablespoons vegetable oil 1 ½ pounds potatoes, cut into 1/2 inch dice 2 ½ cups cauliflower florets 1 large onion, sliced 2 cloves garlic, crushed 1 tablespoon curry powder ½ tablespoon ground ginger 4 ounces dry red lentils 1 (14.4 ounce) can whole tomatoes, chopped 1 ¼ cups vegetable stock 2 tablespoons malt vinegar 1 tablespoon mango chutney salt and pepper to taste chopped fresh parsley for garnish
Nutrition Info
- 394.9 caloriescarbohydrate: 62.9 gcholesterol: : -fat: 11.4 gfiber: 16.7 gprotein: 14 gsaturatedFat: 1.8 gservingSize: -sodium: 272.4 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Potatoes Madras
Directions
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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.