Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds potatoes, cut into 1/2 inch dice
• 2 1/2 cups cauliflower florets
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 tablespoon curry powder
• 1/2 tablespoon ground ginger
• 4 ounces dry red lentils
• 1 (14.4 ounce) can whole tomatoes, chopped
• 1 1/4 cups vegetable stock
• 2 tablespoons malt vinegar
• 1 tablespoon mango chutney
• salt and pepper to taste
• chopped fresh parsley for garnish