Potatoes Madras

Yield

4 servings

30

30

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.

Calories: 395 kcal

Carbohydrates: 62.9 g

Cholesterol: 0 mg

Fat: 11.4 g

Fiber: 16.7 g

Protein: 14 g

Sodium: 369 mg