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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Warm oil in a large skillet 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
potato	1 1/2	pounds	cut	523.8998	119.0001	13.948	0.6124
cauliflower floret	2 1/2	cups		-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
ginger	1/2	tablespoon	ground	2.4	0.5331	0.0546	0.0225
red lentil	4	ounces		405.9647	71.5541	27.1135	2.4607
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
vegetable stock	1 1/4	cups		13.8125	2.5691	0.6629999999999999	0.1934
malt vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
mango chutney	1	tablespoon		6.1875	1.5448	0.0846	0.0392
salt pepper	to taste			-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.