The protein in the dish is the chickpeas which are also packed full of calcium, iron, fibre and phosphorous.<\/p>\n
Use the dried variety if possible as their nutrition levels are higher.<\/p>
Vegetable curry in a roti:<\/p>\n
A quick, simple and colourful vegetarian curry served in a roti. This dish serves four to six people.<\/p>\n
Ingredients:<\/strong><\/p>\n \u2022 30ml sunflower oil<\/p>\n \u2022 1 large onion, peeled and chopped<\/p>\n \u2022 1 clove garlic, peeled and crushed<\/p>\n \u2022 15ml fresh root ginger, grated (no need to peel first)<\/p>\n \u2022 2ml turmeric<\/p>\n \u2022 50ml curry paste<\/p>\n \u2022 1 x 410g tin chopped tomatoes, including juice<\/p>\n \u2022 1 x 410g tin chickpeas, drained<\/p>\n \u2022 5ml brown sugar<\/p>\n \u2022 1 butternut, peeled and cubed<\/p>\n \u2022 250ml plain yoghurt<\/p>\n \u2022 Salt and freshly-ground black pepper to taste<\/p>\n \u2022 150g spinach, washed and shredded<\/p>\n \u2022 Fresh coriander, rinsed and chopped<\/p>\n \u2022 6 rotis<\/p>\n <\/p>\n ALSO READ:<\/span><\/p>\n Things to keep you busy during lockdown<\/a><\/p>\n Look after your fridge during lockdown<\/a><\/p>\n <\/p>\n Method:<\/strong><\/p>\n \u2022 Heat oil in a large saucepan over moderate heat. Add onion, garlic and ginger. Saut\u00e9 for 2 to 3 minutes until onion becomes translucent.<\/p>\n \u2022 Add turmeric, curry paste, tomatoes and juice, chickpeas, sugar, and butternut. Simmer until the butternut has cooked, approximately 15 minutes.<\/p>\n \u2022 Stir from time to time as the sauce will thicken.<\/p>\n \u2022 Add in yoghurt and seasoning to taste.<\/p>\n \u2022 Add the spinach and allow to wilt. Mix well.<\/p>\n \u2022 Garnish with chopped coriander and serve with rotis.<\/p>\n Tips:<\/strong><\/p>\n \u2022 Can be served with cooked rice or couscous instead of rotis.<\/p>\n \u2022 Use ready-prepared butternut and spinach to save time.<\/p>\n \u2022 Add 2 grated or chopped courgettes instead of spinach; add in approximately 4 minutes before the end of the cooking time.<\/p>\n \u2022 Add in 150g brown lentils, soaked and cooked according to instructions. Leave out the tomatoes, chickpeas and spinach. Serve each roti with 30ml chopped fresh tomato.<\/p>\n \u2022 Keep wraps and rotis fresh by storing them in the refrigerator or the freezer.<\/p>\n \u2022 The fillings can also be frozen.<\/p>\n \u2022 A great way to heat up wraps or rotis is to brush with a little olive oil and sprinkle with some ground cumin or turmeric and pile one on top of each other.<\/p>\n Wet some baking paper and scrunch up into a ball, spread it out and place rotis or wraps on the paper, make a parcel.<\/p>\n Place in a heated oven of 180\u00baC\/160\u00baC fan\/gas mark 4 for approximately 10 minutes and they will be soft and aromatic.<\/p>\n <\/p>\n Hav<\/strong>e a story?<\/strong><\/p>\n Contact the newsroom by emailing: Melissa Hart (Editor)\u00a0<\/span>germistoncitynews@caxton.co.za,<\/a>\u00a0<\/strong>Leigh Hodgson (News Editor)\u00a0<\/span>leighh@caxton.co.za\u00a0<\/a><\/strong>or Busi Vilakazi (Journalist)\u00a0busiv@caxton.co.za.<\/strong><\/a><\/p>\n Also follow us on:<\/p>\n
![\"\"](\"https:\/\/germistoncitynews.co.za\/wp-content\/uploads\/sites\/31\/2019\/07\/Facebook.jpg\")
<\/a><\/p>\n![\"\"](\"https:\/\/germistoncitynews.co.za\/wp-content\/uploads\/sites\/31\/2019\/07\/Twitter.jpg\")
<\/a><\/p>\n![\"\"](\"https:\/\/germistoncitynews.co.za\/wp-content\/uploads\/sites\/31\/2019\/07\/Instagram.jpg\")
<\/a><\/p>\n![\"\"](\"https:\/\/germistoncitynews.co.za\/wp-content\/uploads\/sites\/31\/2019\/07\/youtube.jpg\")
<\/a><\/p>\n![\"\"](\"https:\/\/germistoncitynews.co.za\/wp-content\/uploads\/sites\/31\/2019\/07\/Newsletter.jpg\")
<\/a><\/p>\n