Curried Cauliflower Roti Wrap

Curried Cauliflower Roti Wrap

  • Egg free
  • Nut free
  • Vegetarian

  • Prep: 10 mins

  • 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

Variations

For a gluten free option, serve on a bed of rice with a dollop of mango chutney.

Method

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

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

3. 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. 

4. 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.

5. Spread the wraps with the mix and fold.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.