Singaporean · Snack
Roti prata with vegetable curry
Flaky pan-fried flatbread torn and dipped into a light vegetable curry.
- Calories
- 298 kcal
- Protein
- 6 g
- Carbs
- 39 g
- Fat
- 13 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, coconut.
Ingredients
- 35 g Plain flour
- ¾ tbsp Sunflower oil
- 60 g Cauliflower
- ½ carrot Carrots
- 45 ml Light coconut milk
- 1½ tsp Curry powder
- ¼ onion Onion
- 1 clove Garlic
- ¼ tsp Salt
Method
- Knead the flour with a pinch of salt, a little oil and water into a soft dough, rest 15 minutes.
- Fry the onion and garlic for 3 minutes, add cauliflower, carrot and curry powder, cook 3 minutes.
- Pour in the coconut milk and 80ml water, simmer 12 minutes until the vegetables are tender.
- Stretch the dough thin and pan-fry in a hot dry pan with a little oil for 2 minutes per side until golden and flaky.
- Tear the roti into pieces and serve with the vegetable curry for dipping.
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