Veg Curry in a Roti

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Veg Curry in a Roti

A quick, simple and colorful vegetarian curry served in a roti. This dish serves 4 – 6 people.


  • 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
  • 6 rotis


  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.

Tips – Veg Curry in a Roti:

  • 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!

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