Potato Madras

5.0 (1 reviews)
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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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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