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Veg curry roti






2 small onions, finely chopped
5 stalks of celery, sliced
Olive oil for frying
Curry powder to your taste
1 teaspoon garam masala
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon chilli flakes
1 tin (410 g) peeled tomatoes
4 small potatoes, parboiled and cut into bite-sized pieces
Salt and pepper
4 roti or wraps
Fresh mint, chopped
Fresh coriander, chopped

Fry your onions in oil and when glossy add the celery. Add curry powder, all the spices and the tomatoes. When all the ingredients are bubbling add the potatoes and stir letting them absorb the liquid from the tomatoes. Add salt and pepper.

Warm your roti in a dry pan or in the oven. Ladle enough of the curry to allow easy wrapping. Before wrapping, sprinkle fresh mint and coriander on the curry.

You can use other veggies or beans in your vegetarian roti!

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