4 cups cauliflower florets, bite-sized
1 tbsp olive oil
2 medium potatoes, peeled & diced
1 brown onion, diced
3 cloves garlic, crushed
1 tsp grated fresh ginger
2 tsp curry powder
½ cup frozen peas
½ cup water
½ lemon, juiced
2 tbsp chopped fresh coriander (optional)
Pinch of salt
4 roti wraps
Olive oil spray
Pre-heat oven to 200oC. Line a baking tray with baking paper.
Place cauliflower in a large bowl and toss with olive oil. Bake for 30 minutes or until tender and golden. Remove from the oven.
Meanwhile, fill a saucepan with water, add the diced potato and bring to the boil. Reduce to a simmer and cook until the potato is tender, but not falling apart.
Spray a large fry pan with olive oil and heat over medium heat. Add the onion, garlic, ginger, curry powder and sauté for 5 minutes until the onion softens. Add the cauliflower, potato, peas, water and lemon juice. Cook for a further 5 minutes until the water evaporates. Stir through the coriander and a pinch of salt and combine well. Cool.
Spread the wraps with the mix and wrap.
Note: The mix is suitable for freezing prior to putting in the wrap.