Description
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.
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
Instructions
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.
To Make the Avocado Salsa
Stir all of the ingredients together and season to taste.
To Serve
Slice the Quorn Vegan Schnitzels into strips.
Serve the rotis with the slice Quorn Vegan Schnitzels , avocado salsa and aubergine spread. Sprinkle with chopped coriander or micro herbs.
Tip: Wholemeal flour can be found at some supermarkets and at health stores. Brown bread flour can be used as an alternative.
