What are the main ingredients in Creamed Corn Rotis?

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

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?

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

Creamed Corn Rotis

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

with grains, fresh coriander & crispy onions

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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

Serves 1

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!

Lentil & Quinoa Mix - 60ml
Golden Stock - 6,25ml
Corn - 100g
Garlic Clove - 1
Fresh Ginger - 15g
Fresh Chilli - 1
Spring Onion - 1
Coconut Milk - 100ml
Crispy Onions - 1
Lemon - 1
Cocktail Rotis - 4
Fresh Coriander - 1

Download the Recipe

Serves 2

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!

Lentil & Quinoa Mix - 120ml
Golden Stock - 12,5ml
Corn - 200g
Garlic Cloves - 2
Fresh Ginger - 30g
Fresh Chilli - 1
Spring Onion - 1
Coconut Milk - 200ml
Cocktail Rotis - 8
Lemon - 1
Crispy Onions - 1
Fresh Coriander - 1

Download the Recipe

Serves 3

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!

Lentil & Quinoa Mix - 170ml
Golden Stock - 18,75ml
Corn - 300g
Garlic Cloves - 3
Fresh Ginger - 45g
Fresh Chillies - 2
Spring Onions - 2
Coconut Milk - 300ml
Cocktail Rotis - 12
Lemons - 2
Crispy Onions - 1
Fresh Coriander - 1

Download the Recipe

Serves 4

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!