Serves: 8 Prep: 15 Cook: 40
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
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.
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.
