Potato curry with roti

Cooking Vegetarian Potato curry with roti

A hearty vegetarian main dish, high in fibre, low in saturated-fat and ready in just 30 minutes.

Lables: High fibre Low cholesterol Vegetarian Egg free Fish free Peanut free Shellfish free Soy free Tree nut free
  1. Cook potato in a large saucepan of boiling salted water for 2 to 3 minutes or until just tender. Drain.
  2. Heat oil in a large frying pan over high heat. Add onion, garlic and ginger. Cook, stirring, for 3 minutes or until softened. Stir in seeds, ground coriander and turmeric. Cook, stirring, for 1 minute or until fragrant.
  3. Add potato and 1/2 cup cold water. Cook for 2 to 3 minutes or until potato is tender and water has evaporated.
  4. Meanwhile, heat roti following packet directions. Place roti on serving plates. Cover half of each roti with potato filling. Dollop with yoghurt and top with coriander. Fold roti over to cover filling. Serve with chutney and sprinkled with extra coriander.

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600g desiree potatoes, peeled, cut into 1cm-thick slices
1 tbsp vegetable oil
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
6cm piece fresh ginger, finely grated
1 tsp yellow mustard seeds
1 tsp cumin seeds
2 tsp ground coriander
1/2 tsp ground turmeric
4 roti
1/3 cup low-fat Greek-style yoghurt
1/2 cup fresh coriander sprigs
Mango chilli chutney, to serve
Coriander sprigs, extra, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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