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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 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
Directions
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat11g | 15% |
| Saturated Fat2g | 9% |
| Sodium272mg | 12% |
| Total Carbohydrate63g | 23% |
| Dietary Fiber17g | 60% |
| Total Sugars9g | |
| Protein14g | |
| Vitamin C89mg | 443% |
| Calcium116mg | 9% |
| Iron6mg | 33% |
| Potassium1539mg | 33% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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