Potato and pea curry in roti cones

Serves: 8
Prep: 15
Cook: 40

A ‘go to dish’ using pantry staples. This moderately spiced curry bowl served in roti cones is a lighter meal than if served with rice. Great meal idea for on the run.

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Ingredients

  • 1 tbsp oil
  • 1 large onion, sliced
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp ground turmeric
  • 1 kg desiree potato, cut into chunks
  • 2 x 400g cans brown lentils, drained and rinsed
  • ½ litre vegetable stock, reduced salt
  • ½ litre water
  • 2 tbsp tomato paste, no salted salt
  • 1 cup frozen peas
  • 8 commercial roti

Method

  1. Step 1

    Heat oil in a large saucepan and sauté onion over medium heat until soft. Add spices and sauté for 1 minute.

  2. Step 2

    Stir through potato, lentils, stock, water and tomato paste. Bring mixture to the boil, reduce heat and simmer for 20 -25 minutes with lid off, stirring occasionally, until potato is cooked and liquid reduced.

  3. Step 3

    Fold through peas. Heat through.

  4. Step 4

    Heat fry pan over a high heat then reduce heat and brown roti on both sides. Form roti into cone shapes and fill with curry.

Tips

  • Roti is a flatbread that is lightly fried on both sides and served with the curry. It’s found in the bread section of the supermarket. Alternatively you could make your own.

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