What are the main ingredients in Cape Malay Veggie Rotis?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Cape Malay Veggie Rotis?

Calories: 1232, Carbs: 165 grams, Fat: grams, Protein: 42.7 grams, Sugar: 61.5 grams, Salt: 1937 grams

How do I prepare Cape Malay Veggie Rotis?

CHEESY ROLLS: Serve the cheesy curry roti wraps alongside the nutty-sultana salad with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef! SALAD & DIP DIP: In a bowl, combine the remaining spinach, the almonds, the remaining chickpeas, the remaining sultanas, a drizzle of olive oil, and seasoning. In a separate bowl, combine the jam & chutney with water in 5ml increments until drizzling consistency. ROASTED BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). AROMATIC CURRY: Place a pan over medium heat with a drizzle of oil. When hot, add ½ the drained chickpeas, the curry paste (to taste), and 200ml of water. Use a potato masher or fork to smash the chickpeas until a coarse mash. Cook until almost all the liquid has evaporated, 4-5 minutes. In the final minute, stir in ½ the rinsed spinach until wilted. Transfer the mixture to a bowl. When the butternut is done, add to the mixture along with ½ the sultanas and the grated cheese. ASSEMBLY TIME: Lay out the rotis on a chopping board and top with the chickpea & butternut mixture. Tightly roll up into a wrap. Place a pan over medium heat. When hot, fry the wraps, seam-side down, until golden, 1-2 minutes per side. Reduce the heat if the wraps are browning too quickly.

What should be prepared from my kitchen to make Cape Malay Veggie Rotis?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Cape Malay Veggie Rotis

A rich, spicy butternut curry is rolled up in a roti before being fried to crisp perfection! Our version uses a hearty combination of chickpeas, spinach, and a cheddar-mozzarella mix as the filling to create ooey gooey richness! It is served with a sweet chutney for spooning over or for dunking.

Cape Malay Veggie Rotis

with chutney & golden sultanas

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 65 minutes

Download the Recipe for 2

Ingredients:

Almonds
Butternut Whole
Chickpeas
Fresh Coriander
Golden Sultanas
Grated Cheddar & Mozzarella Cheese
Jam & Chutney
Rotis
Spice & All Things Nice Cape Malay Curry Paste
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
AROMATIC CURRY
Place a pan over medium heat with a drizzle of oil. When hot, add ½ the drained chickpeas, the curry paste (to taste), and 100ml of water. Use a potato masher or fork to smash the chickpeas until a coarse mash. Cook until almost all the liquid has evaporated, 4-5 minutes. In the final minute, stir in ½ the rinsed spinach until wilted. Transfer the mixture to a bowl. When the butternut is done, add to the mixture along with ½ the sultanas and the grated cheese.
SALAD & DIP DIP
In a bowl, combine the remaining spinach, the almonds, the remaining chickpeas, the remaining sultanas, a drizzle of olive oil, and seasoning. In a separate bowl, combine the jam & chutney with water in 5ml increments until drizzling consistency.
ASSEMBLY TIME
Lay out the rotis on a chopping board and top with the chickpea & butternut mixture. Tightly roll up into a wrap. Place a pan over medium heat. When hot, fry the wraps, seam-side down, until golden, 1-2 minutes per side. Reduce the heat if the wraps are browning too quickly.
CHEESY ROLLS
Serve the cheesy curry roti wraps alongside the nutty-sultana salad with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!

Butternut Whole - 1
Chickpeas - 60g
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Spinach - 20g
Golden Sultanas - 20g
Grated Cheddar & Mozzarella Cheese - 80g
Almonds - 10g
Jam & Chutney - 40ml
Rotis - 2
Fresh Coriander - 3g

Download the Recipe

Serves 2

ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
AROMATIC CURRY
Place a pan over medium heat with a drizzle of oil. When hot, add ½ the drained chickpeas, the curry paste (to taste), and 200ml of water. Use a potato masher or fork to smash the chickpeas until a coarse mash. Cook until almost all the liquid has evaporated, 4-5 minutes. In the final minute, stir in ½ the rinsed spinach until wilted. Transfer the mixture to a bowl. When the butternut is done, add to the mixture along with ½ the sultanas and the grated cheese.
SALAD & DIP DIP
In a bowl, combine the remaining spinach, the almonds, the remaining chickpeas, the remaining sultanas, a drizzle of olive oil, and seasoning. In a separate bowl, combine the jam & chutney with water in 5ml increments until drizzling consistency.
ASSEMBLY TIME
Lay out the rotis on a chopping board and top with the chickpea & butternut mixture. Tightly roll up into a wrap. Place a pan over medium heat. When hot, fry the wraps, seam-side down, until golden, 1-2 minutes per side. Reduce the heat if the wraps are browning too quickly.
CHEESY ROLLS
Serve the cheesy curry roti wraps alongside the nutty-sultana salad with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!

Butternut Whole - 1
Chickpeas - 120g
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Spinach - 40g
Golden Sultanas - 40g
Grated Cheddar & Mozzarella Cheese - 160g
Almonds - 20g
Jam & Chutney - 80ml
Rotis - 4
Fresh Coriander - 5g

Download the Recipe

Serves 3

ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
AROMATIC CURRY
Place a pan over medium heat with a drizzle of oil. When hot, add ½ the drained chickpeas, the curry paste (to taste), and 300ml of water. Use a potato masher or fork to smash the chickpeas until a coarse mash. Cook until almost all the liquid has evaporated, 4-5 minutes. In the final minute, stir in ½ the rinsed spinach until wilted. Transfer the mixture to a bowl. When the butternut is done, add to the mixture along with ½ the sultanas and the grated cheese.
SALAD & DIP DIP
In a bowl, combine the remaining spinach, the almonds, the remaining chickpeas, the remaining sultanas, a drizzle of olive oil, and seasoning. In a separate bowl, combine the jam & chutney with water in 5ml increments until drizzling consistency.
ASSEMBLY TIME
Lay out the rotis on a chopping board and top with the chickpea & butternut mixture. Tightly roll up into a wrap. Place a pan over medium heat. When hot, fry the wraps, seam-side down, until golden, 1-2 minutes per side. Reduce the heat if the wraps are browning too quickly. You may need to do this step in batches.
CHEESY ROLLS
Serve the cheesy curry roti wraps alongside the nutty-sultana salad with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!

Butternut Whole - 1
Chickpeas - 180g
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Spinach - 60g
Golden Sultanas - 60g
Grated Cheddar & Mozzarella Cheese - 240g
Almonds - 30g
Jam & Chutney - 120ml
Rotis - 6
Fresh Coriander - 8g

Download the Recipe

Serves 4

ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
AROMATIC CURRY
Place a pan over medium heat with a drizzle of oil. When hot, add ½ the drained chickpeas, the curry paste (to taste), and 400ml of water. Use a potato masher or fork to smash the chickpeas until a coarse mash. Cook until almost all the liquid has evaporated, 4-5 minutes. In the final minute, stir in ½ the rinsed spinach until wilted. Transfer the mixture to a bowl. When the butternut is done, add to the mixture along with ½ the sultanas and the grated cheese.
SALAD & DIP DIP
In a bowl, combine the remaining spinach, the almonds, the remaining chickpeas, the remaining sultanas, a drizzle of olive oil, and seasoning. In a separate bowl, combine the jam & chutney with water in 5ml increments until drizzling consistency.
ASSEMBLY TIME
Lay out the rotis on a chopping board and top with the chickpea & butternut mixture. Tightly roll up into a wrap. Place a pan over medium heat. When hot, fry the wraps, seam-side down, until golden, 1-2 minutes per side. Reduce the heat if the wraps are browning too quickly. You may need to do this step in batches.
CHEESY ROLLS
Serve the cheesy curry roti wraps alongside the nutty-sultana salad with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!