Eat well. Live well.
Print hero

Potato and pea curry in roti cones

Serves: 8
Prep: 15
Cook: 15

    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.

    Looking for more healthy recipes? Explore our collection of over 500 healthy, dietitian approved recipes and subscribe to Recipe of the Week for free weekly recipe inspiration!

    undefined

    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

    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.

    Find a recipe

    Looking for more?

    All recipes A to Z
    Popular searches:

      Featured recipes

      Wholegrain flatbreads

      Wholegrain flatbreads

      Seeded date loaf

      Seeded date loaf

      Baked vegetable casserole

      Baked vegetable casserole