Potato and Pea Curry

Recipe provided by Sanitarium

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. Serves 8