What are the main ingredients in Vegetarian Creamed Corn Rotis?

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

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?

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

Vegetarian 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 salivating for more!

Vegetarian Creamed Corn Rotis

with fresh coriander & crispy onions

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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

Serves 1

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!

Lentil & Quinoa Mix - 60ml
Golden Stock - 7,5ml
Corn - 100g
Garlic Clove - 1
Fresh Ginger - 15g
Fresh Chilli - 1
Spring Onion - 1
Coconut Milk - 100ml
Rotis - 4
Lemon - 1
Crispy Onion Bits - 30ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

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!

Lentil & Quinoa Mix - 120ml
Golden Stock - 15ml
Corn - 200g
Garlic Cloves - 2
Fresh Ginger - 30g
Fresh Chilli - 1
Spring Onion - 1
Coconut Milk - 200ml
Rotis - 8
Lemon - 1
Crispy Onion Bits - 60ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

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!

Lentils & Quinoa Mix - 180ml
Golden Stock - 22,5ml
Corn - 300g
Garlic Cloves - 3
Fresh Ginger - 45g
Fresh Chillies - 2
Spring Onions - 2
Coconut Milk - 300ml
Rotis - 12
Lemons - 2
Crispy Onion Bits - 90ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

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!