Potato and pea curry in roti cones
Prep
15 min
Cook
40 min
Serves
8
Skill
Vegetarian
Prep
15 min
Cook
40 min
Serves
8
Skill
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
Nutrition per serving
1588 kJ
energy kj
17.8 g
protein
0.9 g
saturated fat
12.4 g
dietary fibre
55.3 g
carbohydrate
5.7 g
sugars
572 mg
sodium
Method
- Heat oil in a large saucepan and sauté onion over medium heat until soft. Add spices and sauté for 1 minute.
- 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.
- 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.
- 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
Nutrition per serving
1588 kJ
energy kj
17.8 g
protein
0.9 g
saturated fat
12.4 g
dietary fibre
55.3 g
carbohydrate
5.7 g
sugars
572 mg
sodium
- Heat oil in a large saucepan and sauté onion over medium heat until soft. Add spices and sauté for 1 minute.
- 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.
- 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.