Curried Cauliflower Roti Wrap

• Prep: 10
• Cook: 25 mins
• Serves: 4

Ingredients

• 4 cups cauliflower, cut into small florets
• 1 tbs olive oil
• 2 medium potato, diced
• 1 brown onion, diced
• 3 cloves garlic, crushed
• 1 tsp fresh ginger, crushed
• 2 tsp curry powder
• 1/2 cup frozen peas
• 1/2 cup water
• 1/2 lemon, juiced
• 2 tbs coriander leaves , chopped
• 1 pinch salt
• 4 roti wraps

Method

Pre-heat oven to 200^oC. Line a baking tray with baking paper.

Place cauliflower in a large bowl and toss with olive oil. Bake for 30 minutes or until tender and golden. Remove from the oven.

Meanwhile, fill a saucepan with water, add the diced potato and bring to the boil. Reduce to a simmer and cook until the potato is tender, but not falling apart. 

Spray a large fry pan with olive oil and heat over medium heat. Add the onion, garlic, ginger, curry powder and sauté for 5 minutes until the onion softens. Add the cauliflower, potato, peas, water and lemon juice. Cook for a further 5 minutes until the water evaporates. Stir through the coriander and a pinch of salt and combine well. Cool.

Spread the wraps with the mix and wrap.