Make a delicious veggie curry for the family

With the weather cooling down there is nothing like a delicious and nutritious curry to warm up the family.

This delicious recipe is from Margaret Hirsch’s vegetarian cook book, available from all Hirsch stores, and it is packed full of wonderful flavours and bursting with goodness.

The protein in the dish is the chickpeas which are also packed full of calcium, iron, fibre and phosphorous.

Use the dried variety if possible as their nutrition levels are higher.

Vegetable curry in a roti:

A quick, simple and colourful vegetarian curry served in a roti. This dish serves four to six people.

Ingredients:

• 30ml sunflower oil

• 1 large onion, peeled and chopped

• 1 clove garlic, peeled and crushed

• 15ml fresh root ginger, grated (no need to peel first)

• 2ml turmeric

• 50ml curry paste

• 1 x 410g tin chopped tomatoes, including juice

• 1 x 410g tin chickpeas, drained

• 5ml brown sugar

• 1 butternut, peeled and cubed

• 250ml plain yoghurt

• Salt and freshly-ground black pepper to taste

• 150g spinach, washed and shredded

• Fresh coriander, rinsed and chopped

• 6 rotis

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Method:

• Heat oil in a large saucepan over moderate heat. Add onion, garlic and ginger. Sauté for 2 to 3 minutes until onion becomes translucent.

• Add turmeric, curry paste, tomatoes and juice, chickpeas, sugar, and butternut. Simmer until the butternut has cooked, approximately 15 minutes.

• Stir from time to time as the sauce will thicken.

• Add in yoghurt and seasoning to taste.

• Add the spinach and allow to wilt. Mix well.

• Garnish with chopped coriander and serve with rotis.

Tips:

• Can be served with cooked rice or couscous instead of rotis.

• Use ready-prepared butternut and spinach to save time.

• Add 2 grated or chopped courgettes instead of spinach; add in approximately 4 minutes before the end of the cooking time.

• 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.

• Keep wraps and rotis fresh by storing them in the refrigerator or the freezer.

• The fillings can also be frozen.

• 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.

Wet some baking paper and scrunch up into a ball, spread it out and place rotis or wraps on the paper, make a parcel.

Place in a heated oven of 180ºC/160ºC fan/gas mark 4 for approximately 10 minutes and they will be soft and aromatic.

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