2 cups sweet potato, cut into chunks
1 cup chopped mushrooms
1 onion, diced
1 x 400g can peeled plum tomatoes
1 x 400g can chickpeas, or red kidney beans (or another legume)
1 bay leaf
2 cloves garlic
2 tsp ground cumin
2 tsp grated ginger
2 tsp mustard seeds
1 heaped tsp curry powder
1 tsp ground coriander
1 cup red lentils
500mL vegetable, or chicken stock
2 handfuls baby spinach
2 Tbs olive oil
Salt and pepper to taste
Greek yoghurt and fresh coriander to serve
2 cups flour (1 cup wholemeal, 1 cup plain)
1/2 cup desiccated coconut
3/4 cup water
1 green chilli, finely chopped
1/4 red onion, finely chopped
3 Tbs olive oil
Pinch of salt
Gently stir fry the onion, garlic and ginger in one tablespoon of olive oil until the onion is translucent. Add mushrooms and cook for a minute or two. Add dry spices and bay leaf and heat through – stirring constantly.
Add sweet potato chunks, dry lentils, stock and tinned tomatoes. The stock should cover contents – so add more if necessary. Bring to boil, add salt and pepper to taste.
Simmer for 30 minutes until lentils and sweet potato are cooked, stirring occasionally. Add tinned beans and spinach, heat through until spinach wilts.
Mix all dry ingredients together in a bowl, add chilli and onion. Mix well. Add olive oil, stir through the mixture and then add the water slowly. Keep stirring mixture until it comes together as a dough. You can always add more water, if it is a little dry.
Sprinkle a little flour on your bench top and knead the dough for a couple of minutes. Knead into a ball, cover and set aside for 10 minutes. You can leave it covered in the fridge for longer if you would like to pre-prepare.
Cut dough into 8 pieces and roll out to the size of a small plate.
Heat a hot plate or pan and cook the roti on one side until lit starts to brown. Flip over and cook the other side.
Keep warm until serving.
Add chopped coriander and dollop of Greek yoghurt to the curry and serve with coconut roti and brown rice (optional).
Photo Credits: Alimentary