Potato and pea curry in roti cones

    0
    29
    SHARE
    • Preparation time: 15
    • Cooking time: 15
    • Serves: 8

    Ingredients

    • 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

    Method

    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.

    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.

    Nutrition Information

    PER SERVE: Energy (kJ) 1588; Cal 380; Protein (g) 17.8; Fat (g) 6.2; Saturated fat (g) 0.9; Carbohydrate (g) 55.3; Sugars (g) 5.7; Fibre (g) 12.4; Sodium (mg) 572; Potassium (mg) 978; Calcium (mg) 58; Iron (mg) 4.4.

    SHARE