Madras Potato Curry


Serves: 4

• 3 tablespoons vegetable oil
• 680g potatoes, cut into bite size cubes
• 250g cauliflower florets
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 tablespoon curry powder
• 1/2 tablespoon ground ginger
• ½ tsp chilli powder or to taste
• 100g red lentils
• 1 (400g) tin whole tomatoes, chopped
• 250ml 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 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.