This dish was a fast-favourite at HQ; and how could it not be with silken cocktail rotis piled high with coconut-creamed corn fried with chilli, garlic, ginger, lentils and quinoa. We’re serious when we say that these spring onion-topped, fresh coriander-sprinkled flavour blasts will have you drooling for more!
Creamed Corn Rotis
Creamed Corn Rotis
with grains, fresh coriander & crispy onions
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cocktail Rotis
- Coconut Milk
- Corn
- Crispy Onions
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Golden Stock
- Lemon
- Lemons
- Lentil & Quinoa Mix
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GOLDEN GRAINS
Rinse the quinoa & lentil mix and place in a pot with the golden stock. Submerge in 200ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out and the red split lentils are soft, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Keep the lid on and allow to stand off the heat for at least 5 minutes.
DREAMY CREAMY Corn
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the Corn and fry for 3-4 minutes until browning. Add the grated garlic, grated ginger, chopped chilli (to taste), and spring onion whites and fry for 1-2 minutes until fragrant, shifting constantly. Mix in the coconut milk, 10ml of water and stir until combined. Reduce the heat to low and simmer for 3-5 minutes until slightly reduced. On completion, remove from the heat, season to taste and place in a bowl. Cover to keep warm.
TOASTY ROTIS
Return the pan to a medium heat, wiping it down if necessary. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
ALMOST THERE...
When the quinoa and lentils are done, add the creamed Corn mixture to the pot along with some Lemon zest to taste and some seasoning. Mix until fully combined.
TIME TO DINE
Lay down the warm rotis and pile on the creamed Corn and grain mix. Top with the crispy onions, spring onion greens and chopped coriander and a squeeze of Lemon juice. Serve with any remaining lemon wedges and get stuck in!
GOLDEN GRAINS
Rinse the quinoa & lentil mix and place in a pot with the golden stock. Submerge in 400ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out and the red split lentils are soft, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Keep the lid on and allow to stand off the heat for at least 5 minutes.
DREAMY CREAMY Corn
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the Corn and fry for 4-5 minutes until browning. Add the grated garlic, grated ginger, chopped chilli (to taste), and spring onion whites and fry for 1-2 minutes until fragrant, shifting constantly. Mix in the coconut milk, 15ml of water and stir until combined. Reduce the heat to low and simmer for 3-5 minutes until slightly reduced. On completion, remove from the heat, season to taste and place in a bowl. Cover to keep warm.
TOASTY ROTIS
Return the pan to a medium heat, wiping it down if necessary. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
ALMOST THERE...
When the quinoa and lentils are done, add the creamed Corn mixture to the pot along with some Lemon zest to taste and some seasoning. Mix until fully combined.
TIME TO DINE
Lay down the warm rotis and pile on the creamed Corn and grain mix. Top with the crispy onions, spring onion greens and chopped coriander and a squeeze of Lemon juice. Serve with any remaining lemon wedges and get stuck in!
GOLDEN GRAINS
Rinse the quinoa & lentil mix and place in a pot with the golden stock. Submerge in 600ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out and the red split lentils are soft, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Keep the lid on and allow to stand off the heat for at least 5 minutes.
DREAMY CREAMY Corn
Place a large pan over a medium-high heat with a drizzle of oil. Once hot, add the Corn and fry for 5-6 minutes until browning. Add the grated garlic, grated ginger, chopped chilli (to taste), and spring onion whites and fry for 2-3 minutes until fragrant, shifting constantly. Mix in the coconut milk, 20ml of water and stir until combined. Reduce the heat to low and simmer for 5-7 minutes until slightly reduced. On completion, remove from the heat, season to taste and place in a bowl. Cover to keep warm.
TOASTY ROTIS
Return the pan to a medium heat, wiping it down if necessary. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
ALMOST THERE...
When the quinoa and lentils are done, add the creamed Corn mixture to the pot along with some Lemon zest to taste and some seasoning. Mix until fully combined.
TIME TO DINE
Lay down the warm rotis and pile on the creamed Corn and grain mix. Top with the crispy onions, spring onion greens and chopped coriander and a squeeze of Lemon juice. Serve with any remaining lemon wedges and get stuck in!
GOLDEN GRAINS
Rinse the quinoa & lentil mix and place in a pot with the golden stock. Submerge in 800ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out and the red split lentils are soft, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Keep the lid on and allow to stand off the heat for at least 5 minutes.
DREAMY CREAMY Corn
Place a large pan over a medium-high heat with a drizzle of oil. Once hot, add the Corn and fry for 5-6 minutes until browning. Add the grated garlic, grated ginger, chopped chilli (to taste), and spring onion whites and fry for 2-3 minutes until fragrant, shifting constantly. Mix in the coconut milk, 25ml of water and stir until combined. Reduce the heat to low and simmer for 5-7 minutes until slightly reduced. On completion, remove from the heat, season to taste and place in a bowl. Cover to keep warm.
TOASTY ROTIS
Return the pan to a medium heat, wiping it down if necessary. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
ALMOST THERE...
When the quinoa and lentils are done, add the creamed Corn mixture to the pot along with some Lemon zest to taste and some seasoning. Mix until fully combined.
TIME TO DINE
Lay down the warm rotis and pile on the creamed Corn and grain mix. Top with the crispy onions, spring onion greens and chopped coriander and a squeeze of Lemon juice. Serve with any remaining lemon wedges and get stuck in!
Frequently Asked Questions
What is the preparation time for Creamed Corn Rotis?
The preparation time for Creamed Corn Rotis with grains, fresh coriander & crispy onions is between 20 and 35 minutes.
What is the total time required to make Creamed Corn Rotis with grains, fresh coriander & crispy onions?
The total time required to make Creamed Corn Rotis with grains, fresh coriander & crispy onions is between 30 and 45 minutes.
How many servings does Creamed Corn Rotis provide?
4 servings
What are the main ingredients in Creamed Corn Rotis?
Cocktail Rotis, Coconut Milk, Corn, Crispy Onions, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Golden Stock, Lemon, Lemons, Lentil & Quinoa Mix, Spring Onion, Spring Onions
What is the nutritional information of Creamed Corn Rotis?
Calories: 868, Carbs: 131 grams, Fat: grams, Protein: 24 grams, Sugar: 16.4 grams, Salt: 1292 grams
How do I prepare Creamed Corn Rotis?
GOLDEN GRAINS: Rinse the quinoa & lentil mix and place in a pot with the golden stock. Submerge in 400ml of water and stir through. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out and the red split lentils are soft, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Keep the lid on and allow to stand off the heat for at least 5 minutes. DREAMY CREAMY CORN: Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the corn and fry for 4-5 minutes until browning. Add the grated garlic, grated ginger, chopped chilli (to taste), and spring onion whites and fry for 1-2 minutes until fragrant, shifting constantly. Mix in the coconut milk, 15ml of water and stir until combined. Reduce the heat to low and simmer for 3-5 minutes until slightly reduced. On completion, remove from the heat, season to taste and place in a bowl. Cover to keep warm. TOASTY ROTIS: Return the pan to a medium heat, wiping it down if necessary. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. ALMOST THERE...: When the quinoa and lentils are done, add the creamed corn mixture to the pot along with some lemon zest to taste and some seasoning. Mix until fully combined. TIME TO DINE: Lay down the warm rotis and pile on the creamed corn and grain mix. Top with the crispy onions, spring onion greens and chopped coriander and a squeeze of lemon juice. Serve with any remaining lemon wedges and get stuck in!
What should be prepared from my kitchen to make Creamed Corn Rotis?
Cocktail Rotis, Coconut Milk, Corn, Crispy Onions, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Golden Stock, Lemon, Lemons, Lentil & Quinoa Mix, Spring Onion, Spring Onions
How many calories does Creamed Corn Rotis have?
868 calories
How much fat content does Creamed Corn Rotis have?
grams
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