Potatoes Madras Recipe - Allrecipes.com
Potatoes Madras Recipe
  • READY IN 1 hr

Potatoes Madras

Recipe by  

"This dish makes a colorful main dish for a dinner party. Potatoes, cauliflower florets, and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar, and chutney."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2007

Tasted very good and different although we eat similar food mostly. One needs to soak the lentils in water half an hour before cooking ( right at the beginning of cooking). I also add all the sour ingredints like chutney, vinegar, tomato, etc. at the last after the lentils have softened. Used crushed sweet mango pickle instead of the chutney. Thanks!!

Most Helpful Critical Review
Feb 25, 2012

interesting flavors but didn't really work for us. very glad I made it once but won't make it back into my standard rotation.


48 Ratings

Apr 30, 2006

i used this as a base to use things up in my kitchen. i used three medium potatos, 2 small onions, 5 cloves garlic (more than the usual person!) and browned it in olive oil, then added the curry, then 3 minutes later added 11/2 cups of vegetable stock, 3/4 cup of red lentils, 1x 400 gram of crushed tomatoes, salt and pepper. then simmered for 20 minutes and it was absolutely LOVELY. will use this as a base recipe and will try different vege's and ingredients in the future.

Feb 14, 2006

Fabulous!!! I used frozen cauliflower and diced tomatoes. Also added one large sweet potato and 4 small potatoes instead of the 1 1/2 lbs of white potatoes. So delicious and healthy!! Thank you for any other recipes you may offer. So easy to make!

Oct 05, 2007

This was very good! Will definately make again. I served with Jasmin rice. One child really enjoyed the cauliflower, the other the potatoes. Will probably add a bit of cayenne next time.

Apr 26, 2007

Used brown lentils as didn't have red lentils...precooked them about 25 minutes...all in all, pretty good. I'd go out of my way next time to get red lentils though, as they cook softer and I felt the curry needed thickened up a bit as slightly softer lentils would have done. Might also add some cumin or coriander for a more full-bodied spice flavor.

Jun 17, 2010

I did a recipe search for "red lentils" and chose this recipe because I had MOST of the ingredients on hand. I was unable to find mango chutney and simply didn't have time to make it. I did add some diced, fresh mango in its place. It was such a small amount that it really disappeared into the dish. I think it could easily be left out and wouldn't be missed. I found that the dish took MUCH longer to cook than indicated - almost 50 minutes to cook the potatoes through. I had to add at least an extra cup of vegetable stock during cooking. The result was delicious. I will make this again!

Feb 10, 2010

This looks awful but tastes DIVINE! I omit the vinegar, serve the chutney as a side rather than cooked inside and I let it simmer for at least 40 minutes to keep the lentils soft.


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 62.9 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 16.7 g
  • 67%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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