Potatoes with Mango Chutney

    Potatoes with Mango Chutney


    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.

    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

    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.

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