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.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

395 calories; protein 14g 28% DV; carbohydrates 62.9g 20% DV; fat 11.4g 18% DV; cholesterol 0mg; sodium 272.4mg 11% DV. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/29/2007
Tasted very good and different although we eat similar food mostly. One needs to soak the lentils in water half an hour before cooking ( right at the beginning of cooking). I also add all the sour ingredints like chutney vinegar tomato etc. at the last after the lentils have softened. Used crushed sweet mango pickle instead of the chutney. Thanks!! Read More
(21)

Most helpful critical review

Rating: 3 stars
02/25/2012
interesting flavors but didn't really work for us. very glad I made it once but won't make it back into my standard rotation. Read More
(1)
63 Ratings
  • 5 star values: 38
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/29/2007
Tasted very good and different although we eat similar food mostly. One needs to soak the lentils in water half an hour before cooking ( right at the beginning of cooking). I also add all the sour ingredints like chutney vinegar tomato etc. at the last after the lentils have softened. Used crushed sweet mango pickle instead of the chutney. Thanks!! Read More
(21)
Rating: 5 stars
04/30/2006
i used this as a base to use things up in my kitchen. i used three medium potatos 2 small onions 5 cloves garlic (more than the usual person!) and browned it in olive oil then added the curry then 3 minutes later added 11/2 cups of vegetable stock 3/4 cup of red lentils 1x 400 gram of crushed tomatoes salt and pepper. then simmered for 20 minutes and it was absolutely LOVELY. will use this as a base recipe and will try different vege's and ingredients in the future. Read More
(20)
Rating: 5 stars
02/14/2006
Fabulous!!! I used frozen cauliflower and diced tomatoes. Also added one large sweet potato and 4 small potatoes instead of the 1 1/2 lbs of white potatoes. So delicious and healthy!! Thank you for any other recipes you may offer. So easy to make! Read More
(12)
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Rating: 4 stars
10/05/2007
This was very good! Will definately make again. I served with Jasmin rice. One child really enjoyed the cauliflower the other the potatoes. Will probably add a bit of cayenne next time. Read More
(8)
Rating: 5 stars
06/17/2010
I did a recipe search for "red lentils" and chose this recipe because I had MOST of the ingredients on hand. I was unable to find mango chutney and simply didn't have time to make it. I did add some diced fresh mango in its place. It was such a small amount that it really disappeared into the dish. I think it could easily be left out and wouldn't be missed. I found that the dish took MUCH longer to cook than indicated - almost 50 minutes to cook the potatoes through. I had to add at least an extra cup of vegetable stock during cooking. The result was delicious. I will make this again! Read More
(8)
Rating: 4 stars
04/26/2007
Used brown lentils as didn't have red lentils...precooked them about 25 minutes...all in all pretty good. I'd go out of my way next time to get red lentils though as they cook softer and I felt the curry needed thickened up a bit as slightly softer lentils would have done. Might also add some cumin or coriander for a more full-bodied spice flavor. Read More
(8)
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Rating: 5 stars
02/10/2010
This looks awful but tastes DIVINE! I omit the vinegar serve the chutney as a side rather than cooked inside and I let it simmer for at least 40 minutes to keep the lentils soft. Read More
(5)
Rating: 5 stars
04/09/2006
So very easy and healthy my family absoutly loved it and are alreay asking when i'll make it again! Read More
(3)
Rating: 5 stars
11/08/2011
Absolutely amazing! I used the mango chutney recipe on this site. I am so happy to have found such a flavorful and delicious recipe. My hubby asks for this at least once a week. Read More
(3)
Rating: 3 stars
02/25/2012
interesting flavors but didn't really work for us. very glad I made it once but won't make it back into my standard rotation. Read More
(1)
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