Madras potato curry

    1 hour

    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.

    214 people made this

    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 in English (47)


    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