Veggie Curry with Roti

Veggie Curry with Roti

20 mins

20 mins

4 people

Garlic, chillies and Rajah Flavourful & Mild add knock-out flavours to this easy lentil and cauliflower curry. Serve with warm rotis or naan breads for a delicious vegetarian midweek meal.

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  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 1 large carrot chopped
  • 1 tbsp Rajah Flavourful & Mild curry powder
  • 1 red chilli seeds removed and chopped
  • 400 g tinned tomatoes
  • 200 g yellow lentil or red lentils
  • 400 g tinned coconut milk
  • 300 g cauliflower florets
  • sea salt to taste
  • black pepper to taste
  • 4 x rotis to serve


  1. Heat the oil in a pan and fry the onion until soft.

  2. Add the garlic, carrot, Rajah Flavourful & Mild curry powder, chilli and sauté for 2 minutes then add the tomatoes, lentils, coconut, cauliflower and simmer for 30 minutes.

  3. Season to taste and serve with roti on the side.

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