Potatoes with Mango Chutney

    • < />
    • < />

    Potatoes with Mango Chutney

    Potatoes with Mango Chutney

    (61)
    1hour


    52 people made this

    Potatoes and cauliflower are fried then simmered in a mix of spices, stock, vinegar and chutney in this flavourful meal. Serve with white rice.

    Ingredients
    Serves: 4 

    • 3 tablespoons (60ml) vegetable oil
    • 700g potatoes, cut into 1cm cubes
    • 1/2 cauliflower cut into florets
    • 1 large onion, sliced
    • 2 cloves garlic, crushed
    • 1 tablespoon curry powder
    • 1/2 tablespoon ground ginger
    • 125g dry red lentils
    • 1 tin (440g) whole tomatoes, chopped
    • 1 1/4 cups (315ml) vegetable stock
    • 2 tablespoons malt vinegar
    • 1 tablespoon mango chutney
    • salt and pepper to taste
    • chopped fresh parsley for garnish

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Heat the oil in a large frypan 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.
    2. Add the lentils, tomatoes, vegetable stock, vinegar and chutney. Season with salt and pepper.
    3. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (61)

    Reviews in English (60)

    by
    20

    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!!  -  29 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    18

    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.  -  30 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    11

    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!  -  14 Feb 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate