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
5 ml brown sugar
1 butternut, peeled and cubed
250 ml plain yoghurt
Salt and freshly-ground black pepper to taste 150 g spinach, washed and shredded
Fresh coriander, rinsed and chopped
- Heat oil in a large saucepan over moderate heat. Add onion, garlic and ginger. Sauté for 2 – 3 minutes until onion becomes translucent.
- Add turmeric, curry paste, tomatoes and juice, chickpeas, sugar, and butternut. Simmer until the butternut has cooked, approximately 15 minutes.
- Stir from time to time as the sauce will thicken.
- Add in yoghurt and seasoning to taste.
- Add the spinach and allow to wilt. Mix well.
- 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, chick- peas 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!