Curried Cauliflower Roti Wrap
- Prep: 10
- Cook: 25 mins
- Serves: 4
- 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
Pre-heat oven to 200oC. 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.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.