- 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
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt5cf9bd3e689dae35/635fc9ca48cdc073af37b9dc/Potato-and-Pea-Curry-in-Roti-Cones-1.png?width=910&height=400&format=png&quality=95&crop=910%3A400)
Potato and pea curry in roti cones
Serves: 8
Prep: 15
Cook: 15
Ingredients
Method
- Heat oil in a large saucepan and saute’ onion over medium heat until soft. Add spices and saute’ for 1 minute.
- 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.
- Fold through peas. Heat through.
- 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
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.