Potatoes Madras

ONE

1 tsp olive oil

2 medium potatoes, peeled and cubed

1 sweet potato, peeled and cubed

1 small cauliflower, cut in florets

1 large onion, diced

4 garlic cloves, minced or pressed

TWO

1 tbsp curry powder

1/2 tbsp ground ginger

THREE

1/2 cup red lentils

1 (15 oz) can chopped tomatoes

1 1/4 cups vegetable stock

2 tbsp malt vinegar (or a white vinegar)

1 tbsp mango chutney

salt and pepper, to taste

(green peas, optional)

fresh chopped parsley to garnish

In a large pot, sauté the ingredients in ONE on low heat, covered, until the onions are translucent. Stir in the ingredients in TWO and cook for about 3 minutes. Stir in the ingredients in THREE and simmer for 20 minutes. Top with parsley and serve over rice.

Original from allrecipes.com