 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
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. 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 |
Directions:
1. 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.
|
|