Quick veg curry in a roti

Recipe from: 6 October 2010
roti

Ingredients 18
Servings 4
Time 7 mins

Ingredients

  • 4
    small potatoes cut into bite-sized piece
  • 2
    small onions, finely chopped
  • 5
    stalks of celery, sliced
  • Olive oil for frying
  • 1
    can
    butter beans in tomato sauce
  • 1
    can
    peeled tomatoes
  • 1
    tsp
    Bovril (optional)
  • Curry powder to your taste
  • 1
    tsp
    garam masala
  • 1
    tsp
    ginger
  • 1
    tsp
    cumin
  • 1
    tsp
    chilli flakes
  • Roast tomato seasoning
  • Garlic and herb seasoning
  • Salt and pepper to taste
  • 4
    Roti or wraps
  • Fresh mint, chopped
  • Fresh coriander, chopped
 

Method

15 mins
 
Parboil your potatoes.
Fry your onions and when glassy add the celery.
Add curry powder, all the spices and the chilli flakes.
Add your tomato and beans and spoon of Bovril.
When all the ingredients are bubbling add the potatoes and stir letting them absorb the liquid from the tomatoes and beans.
Allow to simmer till potatoes are cooked through.
Add seasonings.
Warm your roti in a dry pan or in the microwave.
Ladle enough of the curry to allow easy wrapping.
Before wrapping, sprinkle fresh mint and coriander on the curry.

For more of Sprigs of Summer's recipes click here.
 

Read more on: shallow-fry
 

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