Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
28
High
Nutrition per serving
Calories595.5 kcal (30%)
Total Fat26 g (37%)
Carbs64.7 g (25%)
Sugars14.4 g (16%)
Protein30.6 g (61%)
Sodium1518.8 mg (76%)
Fiber14.1 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 160c fan
Step 2
Top, tail, peel and dice the carrot finely
Step 3
Heat a large pan, with a drizzle of vegetable oil over medium-high heat
Step 4
Add the diced carrot and cook for 4-5 minutes until it's beginning to soften
Step 5
Whilst carrot is cooking, peel and finely slice the garlic
Step 6
Peel and finely chop the ginger
Step 7
Peel and slice the shallots
Step 8
When carrot is softened, add in shallot, garlic and ginger and cook for a further 2-3 mins
Step 9
Add roti to a baking tray and sprinkle them with a little cold water, cook for 4 minutes until warmed through then set aside
Step 10
Wash, and rip the leaves off the spring greens, discarding tough stalks, then layer over each other, roll them up and slice as finely as you can
Step 11
Drain and rinse chickpeas
Step 12
Add spring greens, drained chickpeas and soy sauce to the pan with splash of water and cook covered for 5-6 minutes or until greens have wilted
Step 13
Meanwhile chop roughly the red chilli (deseed)
Step 14
Add red chili, coconut flakes and 1/2 lime to a food processor and blitz with a pinch of salt and sugar into a rough paste
Step 15
Boil half a kettle
Step 16
Chop the warmed Roti intro strips, add to pan and mix it all together for 2 mins
Step 17
Combine curry powder, coconut yogurt and 120ml [180ml] boiled water and mix everything together
Step 18
Add the sauce to the pan and stir together until everything is fully coated
Step 19
Service with lime wedges, with a garnish of coriander
Notes
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