3 Tbsp. oil
1 1/2 lbs. potatoes, diced
2 1/2 cups cauliflower florets
1 white onion, sliced
3 garlic cloves, crushed
1 Tbsp. curry powder
1 Tbsp. ginger
4 oz. dry lentils
14.4-oz. can chopped tomatoes
1 1/4 cups vegetable stock
2 Tbsp. malt vinegar
2 Tbsp. chutney
Salt and pepper, to taste
• Warm the oil in a large skillet over medium heat.
• Stir in the potatoes, cauliflower, onion, and garlic. Cook until the garlic begins to brown. Stir in the curry powder and the ginger and cook for about 3 minutes, until fragrant.
• Stir in the lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with the salt and pepper and cover. Simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
• Serve with brown basmati rice.
Makes 4 servings
