Potato and pea curry in roti cones
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
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