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 salivating for more!
Vegetarian Creamed Corn Rotis
Vegetarian Creamed Corn Rotis
with fresh coriander & crispy onions
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Coconut Milk
- Corn
- Crispy Onion Bits
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Golden Stock
- Lemon
- Lemons
- Lentil & Quinoa Mix
- Lentils & Quinoa Mix
- Rotis
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GOLDEN GRAINS
Rinse the quinoa & lentil mix. Place the rinsed quinoa & lentil mix and the golden stock in a pot with 200ml of water. Cover and bring to a simmer over medium-high heat. Cook until the quinoa’s tails have popped out and the red lentils are soft, 12-15 minutes. Add more water during cooking, if required. Drain (if necessary) and return to the pot. Set aside to steam, 5 minutes.
DREAMY CREAMY Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until it starts to brown, 3-4 minutes. Add the grated garlic, the grated ginger, the chopped chilli (to taste), and the spring onion whites, and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the coconut milk and 10ml of water, and stir until combined. Lower the heat and simmer until slightly reduced, 3-5 minutes. Remove from the heat, place in a bowl, season, and cover.
TOASTY Rotis
Return the pan, wiped down, to medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ALMOST THERE...
When the quinoa and lentils are done, add the creamed Corn, the Lemon zest (to taste), and seasoning to the pot. 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, the spring onion greens, the chopped coriander, and a squeeze of Lemon juice. Serve with any remaining lemon wedges. Get stuck in, Chef!
GOLDEN GRAINS
Rinse the quinoa & lentil mix. Place the rinsed quinoa & lentil mix and the golden stock in a pot with 400ml of water. Cover and bring to a simmer over medium-high heat. Cook until the quinoa’s tails have popped out and the red lentils are soft, 12-15 minutes. Add more water during cooking, if required. Drain (if necessary) and return to the pot. Set aside to steam, 5 minutes.
DREAMY CREAMY Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until it starts to brown, 4-5 minutes. Add the grated garlic, the grated ginger, the chopped chilli (to taste), and the spring onion whites, and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the coconut milk and 15ml of water, and stir until combined. Lower the heat and simmer until slightly reduced, 3-5 minutes. Remove from the heat, place in a bowl, season, and cover.
TOASTY Rotis
Return the pan, wiped down, to medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ALMOST THERE...
When the quinoa and lentils are done, add the creamed Corn, the Lemon zest (to taste), and seasoning to the pot. 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, the spring onion greens, the chopped coriander, and a squeeze of Lemon juice. Serve with any remaining lemon wedges. Get stuck in, Chef!
GOLDEN GRAINS
Rinse the quinoa & lentil mix. Place the rinsed quinoa & lentil mix and the golden stock in a pot with 600ml of water. Cover and bring to a simmer over medium-high heat. Cook until the quinoa’s tails have popped out and the red lentils are soft, 12-15 minutes. Add more water during cooking, if required. Drain (if necessary) and return to the pot. Set aside to steam, 5 minutes.
DREAMY CREAMY Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until it starts to brown, 5-6 minutes. Add the grated garlic, the grated ginger, the chopped chilli (to taste), and the spring onion whites, and fry until fragrant, 2-3 minutes (shifting constantly). Mix in the coconut milk and 20ml of water, and stir until combined. Lower the heat and simmer until slightly reduced, 5-7 minutes. Remove from the heat, place in a bowl, season, and cover.
TOASTY Rotis
Return the pan, wiped down, to medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ALMOST THERE...
When the quinoa and lentils are done, add the creamed Corn, the Lemon zest (to taste), and seasoning to the pot. 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, the spring onion greens, the chopped coriander, and a squeeze of Lemon juice. Serve with any remaining lemon wedges. Get stuck in, Chef!
GOLDEN GRAINS
Rinse the quinoa & lentil mix. Place the rinsed quinoa & lentil mix and the golden stock in a pot with 800ml of water. Cover and bring to a simmer over medium-high heat. Cook until the quinoa’s tails have popped out and the red lentils are soft, 12-15 minutes. Add more water during cooking, if required. Drain (if necessary) and return to the pot. Set aside to steam, 5 minutes.
DREAMY CREAMY Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until it starts to brown, 5-6 minutes. Add the grated garlic, the grated ginger, the chopped chilli (to taste), and the spring onion whites, and fry until fragrant, 2-3 minutes (shifting constantly). Mix in the coconut milk and 25ml of water, and stir until combined. Lower the heat and simmer until slightly reduced, 5-7 minutes. Remove from the heat, place in a bowl, season, and cover.
TOASTY Rotis
Return the pan, wiped down, to medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ALMOST THERE...
When the quinoa and lentils are done, add the creamed Corn, the Lemon zest (to taste), and seasoning to the pot. 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, the spring onion greens, the chopped coriander, and a squeeze of Lemon juice. Serve with any remaining lemon wedges. Get stuck in, Chef!
Frequently Asked Questions
What is the preparation time for Vegetarian Creamed Corn Rotis?
The preparation time for Vegetarian Creamed Corn Rotis with fresh coriander & crispy onions is between 20 and 35 minutes.
What is the total time required to make Vegetarian Creamed Corn Rotis with fresh coriander & crispy onions?
The total time required to make Vegetarian Creamed Corn Rotis with fresh coriander & crispy onions is between 30 and 45 minutes.
How many servings does Vegetarian Creamed Corn Rotis provide?
4 servings
What are the main ingredients in Vegetarian Creamed Corn Rotis?
Coconut Milk, Corn, Crispy Onion Bits, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Golden Stock, Lemon, Lemons, Lentil & Quinoa Mix, Lentils & Quinoa Mix, Rotis, Spring Onion, Spring Onions
What is the nutritional information of Vegetarian Creamed Corn Rotis?
Calories: 919, Carbs: 142 grams, Fat: grams, Protein: 25.2 grams, Sugar: 18.8 grams, Salt: 1317 grams
How do I prepare Vegetarian Creamed Corn Rotis?
TOASTY ROTIS: Return the pan, wiped down, to medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. ALMOST THERE...: When the quinoa and lentils are done, add the creamed corn, the lemon zest (to taste), and seasoning to the pot. Mix until fully combined. GOLDEN GRAINS: Rinse the quinoa & lentil mix. Place the rinsed quinoa & lentil mix and the golden stock in a pot with 400ml of water. Cover and bring to a simmer over medium-high heat. Cook until the quinoa’s tails have popped out and the red lentils are soft, 12-15 minutes. Add more water during cooking, if required. Drain (if necessary) and return to the pot. Set aside to steam, 5 minutes. DREAMY CREAMY CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until it starts to brown, 4-5 minutes. Add the grated garlic, the grated ginger, the chopped chilli (to taste), and the spring onion whites, and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the coconut milk and 15ml of water, and stir until combined. Lower the heat and simmer until slightly reduced, 3-5 minutes. Remove from the heat, place in a bowl, season, and cover. TIME TO DINE: Lay down the warm rotis and pile on the creamed corn and grain mix. Top with the crispy onions, the spring onion greens, the chopped coriander, and a squeeze of lemon juice. Serve with any remaining lemon wedges. Get stuck in, Chef!
What should be prepared from my kitchen to make Vegetarian Creamed Corn Rotis?
Coconut Milk, Corn, Crispy Onion Bits, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Golden Stock, Lemon, Lemons, Lentil & Quinoa Mix, Lentils & Quinoa Mix, Rotis, Spring Onion, Spring Onions
How many calories does Vegetarian Creamed Corn Rotis have?
919 calories
How much fat content does Vegetarian Creamed Corn Rotis have?
grams
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