Madras potato curry

Madras potato curry


102 people made this

About this recipe: This dish makes a colourful main for a dinner party. Potatoes, cauliflower florets and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar and chutney.


Serves: 4 

  • 3 tablespoons vegetable oil
  • 680g potatoes, cut into 1cm cubes
  • 250g cauliflower florets
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon curry powder
  • 1/2 tablespoon ground ginger
  • 100g red lentils
  • 1 (400g) tin whole tomatoes, chopped
  • 250ml vegetable stock
  • 2 tablespoons malt vinegar
  • 1 tablespoon mango chutney
  • salt and pepper to taste
  • chopped fresh parsley for garnish

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Warm oil in a large frying pan 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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Reviews (7)


Fantastic recipe. Enjoyed making it too. - 26 Nov 2012


Very impressed with this. Went down a treat at a recent curry party I held! - 11 Apr 2013


I can't say I'm crazy about red lentils (there are other types of dhal that I much prefer) but I found this surprisingly tasty. The potato and cauliflower provided a good texture while the lentils softened up into a spicy sauce that was full of flavour without being too hot. It was also very filling, especially accompanied by some basmati rice. I'm sure I'll make this again :p - 21 Aug 2012

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