A quick, simple and colourful vegetarian curry served in a roti.
Serves 4 – 6
30 ml sunflower oil
1 large onion, peeled and chopped
1 clove garlic, peeled and crushed
15 ml fresh root ginger, grated (no need to peel first)
2 ml turmeric
50 ml curry paste
1 x 410g tin chopped tomatoes including juice
1 x 410g tin chickpeas, drained
1. Heat oil in a large saucepan over moderate heat. Add onion, garlic and ginger. Sauté for 2 – 3 minutes until
onion becomes translucent.
2. Add turmeric, curry paste, tomatoes and juice, chickpeas, sugar, and butternut. Simmer until the butternut
has cooked, approximately 15 minutes.
3. Stir from time to time as the sauce will thicken.
4. Add in yoghurt and seasoning to taste.
5. Add the spinach and allow to wilt. Mix well.
6. Garnish with chopped coriander and serve with rotis.
• Serve with cooked rice or couscous instead of rotis.
•Use ready-prepared butternut and spinach to save time.
•Add 2 grated or chopped courgettes instead of spinach; add in approximately 4 minutes before the end of the cooking time.
• Add in 150 g brown lentils, soaked and cooked according to instructions. Leave out the tomatoes, chickpeas
and spinach. Serve each roti with 30 ml chopped fresh tomato.
• Keep wraps and rotis fresh by storing them in the refrigerator or the freezer.
•The fillings can also be frozen.
•A great way to heat up wraps or rotis is to brush with a little olive oil and sprinkle with some ground cumin
or turmeric if, liked; pile one on top of each other. Wet some baking paper and scrunch up into a ball,
spread it out and place rotis or wraps on the paper, make a parcel. Place in a heated oven of 180ºC/160ºC
fan/Gas mark 4 for approximately 10 minutes; they will be super soft and aromatic!