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Potato and pea curry in roti cones

Serves: 8
Prep: 15
Cook: 15

    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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    • 1 tablespoon oil
    • 1 large onion, sliced
    • 1 ½ teaspoons ground cumin
    • 1 ½ teaspoons ground coriander
    • 1 teaspoon 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 tablespoons tomato paste, no salted salt
    • 1 cup frozen peas
    • 8 commercial roti


    1. Heat oil in a large saucepan and saute’ onion over medium heat until soft. Add spices and saute’ for 1 minute.
    2. Stir through potato, lentils, stock 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. Fold through peas. Heat through.
    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. Serves 8


    • 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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