Curry Vegetable Roti Wrap
This Curry Vegetable Roti Wrap is a delicious and flavorful dish that combines the vibrant spices of Anguillan cuisine with fresh vegetables, all wrapped up in warm roti bread. It's perfect for a quick and satisfying meal!
Ingredients
- 2 tablespoons curry powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 2 carrots, julienned
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup coconut milk
- 4 roti breads
- Salt and pepper to taste
Instructions
- In a large pan, heat the curry powder over medium heat for 1-2 minutes to release its flavors.
- Add the diced onion and minced garlic to the pan and sauté until the onion is translucent.
- Add the bell pepper, carrots, cauliflower, and broccoli to the pan and cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Pour in the coconut milk and stir to combine. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Warm the roti breads according to package instructions.
- Divide the curry vegetable mixture among the roti breads, then fold the sides in and roll up to form a wrap.
- Serve the Curry Vegetable Roti Wraps immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Large Pan Spatula Knife Cutting Board
Tools
Stovetop
Serving suggestions
Serve the Curry Vegetable Roti Wraps with a side of mango chutney or a refreshing cucumber salad.
Tips & tricks
For added protein, you can also add cooked chickpeas or tofu to the curry vegetable mixture.
Cost
$15