Trinidadian Curried Chickpea, Potato and Carrot Roti Wrap
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g tinned chickpeas, drained
- 2 baking potatoes
- 2 carrots, diced
- 2 tbsp trinidad curry powder
- 1 onion
- 300 g plain flour
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 576 kcal
- Protein
- 21.3 g
- Carbohydrate
- 106.3 g
- of which sugars
- 7.3 g
- Fat
- 5.4 g
- of which saturates
- 0.7 g
- Fibre
- 16.9 g
- Salt
- 0.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the plain flour with the ground turmeric, a pinch of salt and enough water for a soft dough. Divide into 4, roll thin and cook each on a hot, dry pan for 1-2 minutes per side, to make the roti.
- 2
Peel and dice the potatoes, then fry the sliced onion in a little oil for 5 minutes.
- 3
Stir in the trinidad curry powder and cook for 1 minute, then add the potatoes, carrots and 250ml water.
- 4
Cover and simmer for 18 minutes until the vegetables are tender, then stir in the chickpeas and simmer for 5 minutes more.
- 5
Spoon the curried vegetables onto the warm roti, fold over and serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.