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West Indian Vegetable Curry In Roti Wraps

For this snack-sized version of a West Indian favorite, the fragrant curried vegetable filling can be made with or without meat.

If roti is unavailable, substitute flour tortillas or Greek-style pocketless pita breads.


1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon West Indian curry powder
1/2 teaspoon ground cumin
1/2 lb lean ground beef
1 cup diced carrot
1 large potato, peeled and diced
2 cloves garlic, minced
1 cup frozen green peas 250 ml
Salt and pepper to taste
3/4 cup low-fat plain yogurt (optional)
10 small roti (about 7-inch/18 cm)


  • In large skillet over medium heat, heat oil. Add onion and cook until softened. Stir in curry powder and cumin. Crumble beef into pan; add carrot, potato and garlic; cover and cook over low heat, stirring occasionally, for about 15 minutes or until carrots are tender.
  • Stir in peas; cook until heated through. Season to taste with salt and pepper. (May be stored in covered bowl in refrigerator up to 3 days).
  • To serve, spoon about 1/3 cup filling onto centre of each roti and microwave on High for 20 to 30 seconds or until hot.
  • Drizzle with 2 tablespoons yogurt, if using and roll up, tucking ends in.

Makes about 10 servings.

Omit ground beef. Add 1/2 cup water along with carrots and potatoes. Stir in 2 cups cooked or canned lentils or chick-peas when adding green peas.

Per serving (without yogurt; with flour tortillas): 215 calories, 4g fat, 36 g carbohydrate, 8 g protein; excellent source of vitamin A; good source of niacin, iron, and thiamin.

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