Mince, chickpea and coriander curry rotis

The Dal Palak used in this recipe is a lentil curry, so if you use vegetarian mince it would make a good vegetarian meal. Using lean or extra lean mince combined with the chickpeas also makes this dish a healthy choice – and it's pretty tasty! You can prepare a batch of the mince mixture in advance and then make up the rotis as you want them during the week.

1 medium to large onion, chopped
1 large carrot, peeled and finely grated
5-10ml medium curry powder
500g mince
1 stock cube dissolved in 500ml hot water
1 pack Tastic Dal Palak heat & eat curry
410g tin of chickpeas, drained
Rotis/ wraps

1. Fry the onion and carrot in a medium to large pot over medium-high heat for a couple of minutes before adding the curry powder and frying for another minute or two – don’t let it burn. Now add the mince and cook until brown, about five minutes.
2. Add the stock, chickpeas and packet of curry and reduce the heat to low-medium. Allow to cook through for about five to ten minutes, stirring to prevent sticking. Serve with the rotis and sambals.


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