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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R98.47
for 4 servings · R24.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Butternut Whole needs 1Butternut Avg 900 g R25.79 · whole pack (size can't be divided)R25.79
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Rotis needs 8Mini Butter Rotis 12 x 17 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Jam & Chutney
- Golden Sultanas
- Spice & All Things Nice Cape Malay Curry Paste
- Grated Cheddar & Mozzarella Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cape Malay Veggie Rotis?
The preparation time for Cape Malay Veggie Rotis with chutney & golden sultanas is between 20 and 40 minutes.
What is the total time required to make Cape Malay Veggie Rotis with chutney & golden sultanas?
The total time required to make Cape Malay Veggie Rotis with chutney & golden sultanas is between 35 and 65 minutes.
How many servings does Cape Malay Veggie Rotis provide?
4 servings
What are the main ingredients in Cape Malay Veggie Rotis?
Almonds, Butternut, Chickpeas, Fresh Coriander, Golden Sultanas, Grated Cheddar & Mozzarella Cheese, Jam & Chutney, Rotis, Spice & All Things Nice Cape Malay Curry Paste, Spinach
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! 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. 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. 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. 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).
What should be prepared from my kitchen to make Cape Malay Veggie Rotis?
Almonds, Butternut, Chickpeas, Fresh Coriander, Golden Sultanas, Grated Cheddar & Mozzarella Cheese, Jam & Chutney, Rotis, Spice & All Things Nice Cape Malay Curry Paste, Spinach
How many calories does Cape Malay Veggie Rotis have?
1232 calories
How much fat content does Cape Malay Veggie Rotis have?
grams