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Veggie Curry with Roti

Veggie Curry with Roti 
  • 4 People
  • 40 min.
  • easy 
Garlic, chillies and Rajah Flavourful & Mild add knock-out flavours to this easy lentil and cauliflower curry. Serve with warm rotis or naan breads for a delicious vegetarian midweek meal. 
Ingredients
  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 1 large carrot chopped
  • 1 tbsp Rajah Flavourful & Mild Curry Powder
  • 1 red chilli seeds removed and chopped
  • 400 g tinned tomatoes
  • 200 g yellow lentil or red lentils
  • 400 g tinned coconut milk
  • 300 g cauliflower florets
  • 1 ml Robertsons Atlantic Sea Salt to taste
  • 1 ml Robertsons Black Pepper to taste
  • 4 x rotis to serve
Cooking Method

  1. Heat the oil in a pan and fry the onion until soft.

  2. Add the garlic, carrot, Rajah Flavourful & Mild curry powder, chilli and sauté for 2 minutes then add the tomatoes, lentils, coconut, cauliflower and simmer for 30 minutes.

  3. Season to taste with Robertsons Black Pepper and Robertsons Atlantic Sea Salt and serve with roti on the side.

  • Nut Free
  • Dairy Free
  • Gluten Free

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