Spinach Rotis with Spicy Aubergine Spread, Avocado Salsa & sliced Quorn Vegan Schnitzels

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Homemade rotis get a bit of an update with some added spinach that not only looks beautiful but tastes great as well – perfect for encasing fillings or for mopping up your favourite curry.

Makes : 4 |
Difficulty: a little effort

Prep Time : 1:40 hours |
Cook Time : 40 mins

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Ingredients

For the Aubergine Spread

2 Tbsp (30 ml) olive oil
½ (70 g) medium red onion, chopped
½ (160 g) medium aubergine, chopped
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) ground coriander
1 tsp (5 ml) paprika
1 tsp (5 ml) garlic, finely chopped
2 (4g) small red chillies, chopped
1 x 400g tinned lentils, drained
1 C (250 ml / 225 g) tinned chopped tomatoes
½ C (125 ml) coconut cream
10 fresh curry leaves
1 tsp (5 ml) salt
1 tsp (5 ml) sugar

For the Rotis (makes 4)

2 C (500 ml / 80 g) spinach
½ C (125 ml) warm water
1 Tbsp (15 ml) olive oil + extra for frying
½ tsp (2.5 ml) salt
2 C (500 ml / 250 g) wholemeal flour
cake flour for dusting

For the Avocado Salsa

1 (300 g) large avocado, chopped
2 (50 g) spring onions, finely chopped
3 (6 g) small red chillies, thinly sliced
2 tsp (10 ml) red wine vinegar
salt and pepper

To Serve

400 g (2 boxes) Quorn Vegan Schnitzels, cooked
handful chopped coriander or micro herbs

Method

To Make the Aubergine Spread

Heat a saucepan over medium heat. Add the oil, onion and aubergine and fry for 10 minutes.

Stir in the cumin, coriander, paprika, garlic and chillies and cook for 5 minutes. Add the remaining ingredients and simmer for 10 minutes until slightly thickened.

Place in a food processor and purée until fine.

To Make the Rotis

Bring a saucepan of water to the boil. Cook the spinach for 1 minute, strain and refresh in cold water.

Strain, squeeze all of the water out and chop finely. Combine the spinach with the rest of the ingredients in a mixing bowl using your hands to bring it all together.

Knead on a lightly floured surface dusted with cake flour for 5 minutes until smooth.

Cover with plastic wrap and allow to rest in the fridge for 30 minutes.

Cut the dough into 4 portions. on a floured surface, roll each portion out to 1mm thick. Brush off the excess flour.

Heat a large frying pan over medium heat.

Brush the frying pan with a little olive oil and fry each roti individually for 1-2 minutes on each side until lightly charred and blistered.

Add more oil if needed. Keep the rotis warm under a clean kitchen towel while frying the rest of the rotis.