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Potato curry with roti
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quick and healthy vegetarian main dish packed with fiber, low in saturated fat, ready in 30 minutes.
Ingredients:
  • 600g desiree potatoes, peeled, cut into 1cm-thick slices
  • 18.40 gm vegetable oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 6cm piece fresh ginger, finely grated
  • 1 tsp yellow mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 4 roti (see Notes)
  • 82.50 ml low-fat Greek-style yoghurt
  • 125.00 ml fresh coriander sprigs
  • Mango chilli chutney, to serve
  • Coriander sprigs, extra, to serve
Instructions:
  • Boil potatoes in a large pot of salted water for 2 to 3 minutes until just tender. Drain well.
  • In a large frying pan, heat oil over high heat. Add onion, garlic, and ginger. Stir and cook for 3 minutes until softened. Add seeds, ground coriander, and turmeric. Stir and cook for 1 minute until fragrant.
  • Place the potato in the pan and pour in 1/2 cup of cold water. Simmer until the potato is tender and the water has evaporated, about 2 to 3 minutes.
  • Heat the roti according to packet directions. Place the hot roti on serving plates. Fill half of each roti with potato mixture, top with a dollop of yogurt and sprinkle with coriander. Fold the roti over to enclose the filling. Serve with chutney and extra coriander sprinkled on top.

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