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Potatoes Madras

Potatoes Madras


"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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1 h servings 395 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 38
  1. 52 Ratings

Most helpful positive review

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 so...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 so...

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...

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 ...

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.

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 fe...

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 ...

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.

Absolutely amazing! I used the mango chutney recipe on this site. I am so happy to have found such a flavorful and delicious recipe. My hubby asks for this at least once a week.

Fabulous!!! Not eye appealing, but tast appealing and wonderful!!! Best the following day! I served it with honey curry chicken!!! Thank you!

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