Potato & Lentil Dahl Roti Wraps
Gently spiced stews are one of the many fabulous creations that can nourish you throughout the year (winter and warm weather alike) while never getting old. You can add any variety of vegetables and plant-based proteins to them, making the possibilities really quite endless! Then there is the matter of how you decide to serve them - and that brings a whole other world of possibility to your table. Roti, rice (of many varieties), biriyani and many more options - keep the possibilities rolling over. You can even turn your curry into soups extremely easily - if you so desire. But enough of the wonders of that incredible concept - here is a recipe for a dahl that I think works wonderfully paired in a scrumptious roti wrap - and all in all, makes for a quick, satisfying and nourishing midweek (or heck! anytime of the week) meal. Enjoy honeybunches!!
- 4 medium potatoes, peeled & roughly chopped
- 1 onion, diced
- 2 tbsp curry paste (korma or rogan josh etc.)
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tsp coconut sugar
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 x 400g tin chopped tomatoes
- 2 large handfuls of spinach
- 1/2 cup coconut mylk
- 1 x 400g tin of brown lentils, drained
- lemon juice, coriander leaves, slithered almonds & coconut yogurt to serve
- roti wraps (or any vegan roti you can find to have with this curry)
- Peel, dice and boil the potatoes until soft and easily pierced with a knife.
- Meanwhile, in a large fry-pan, water saute the onion until soft. Add the curry paste, spices, sugar, garlic and ginger, stirring for 2 minutes until fragrant and mixed through.
- Add the chopped tomatoes, and stir until incorporated and warmed through.
- Add the spinach, coconut mylk, lentils and potatoes, stirring until combined - and let simmer over a medium heat for 5-10 minutes or until thick and delicious.
- In another fry pan, gently warm up your roti wraps as needed - then serve by filling them with some curry, and any additional lemon juice, coriander leaves, almonds or coconut yogurt you prefer. Wrap up and devour (yet probably best done with a knife and fork).