Pumpkin and potato curry rolls

Tales of a kitchen | Pumpkin and potato curry rolls

These little guys are such a perfect afternoon snack. So simple and packed with gorgeous flavors (and carbs!) – I mean, who doesn’t love a good curry flavor with EVERYTHING?! Especially with potatoes.

Tales of a kitchen | Pumpkin and potato curry rolls

Pumpkin and potato curry rolls

Serves 15 rolls

Ingredients

  • 3 handfuls of cubed pumpkin (you can use pretty much any seasonal pumpkin you prefer)
  • 2 medium potatoes, cubed
  • 3-4 TBSP coconut oil
  • 1 fresh tomato, cubed
  • 4-5 sun dried tomatoes, mashed into a paste
  • 1 TBSP curry powder
  • 1/2 tsp turmeric
  • 1 tsp garlic powder
  • pinch chili flakes
  • 1 cup cashews
  • salt and pepper, to taste
  • 5 thin flat breads / mountain bread
  • to serve: fresh basil, coriander and parsley

Steps

  1. Add coconut oil to a medium pan on medium heat.
  2. Add the pumpkin and the potatoes to the pan and sautee for about 20 minutes, stirring regularly.
  3. Add the spices, the fresh and dry tomatoes and cook for another 10 minutes.
  4. In a separate small pan, add the cashews on medium low heat. Toast for about 5-6 minutes, stirring regularly. Remove from heat and allow to cool.
  5. To assemble, divide the filling in 5. Scoop 1 portion onto a flat bread and spread evenly. Add a handful of toasted cashews and mixed fresh herbs, and roll. Set aside and do the other 4 flat breads.
  6. Once all are finished, cut each in 3 and arrange on a serving platter.
  7. Serve with more fresh herbs.
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