This delicious dish is absolutely loaded with nutrition and flavour. It’s a fantastic way to introduce children to the wonderful variety of different taste combinations, textures and curry based stews.

Bursting with vegetable goodness, this recipe contains immune boosting onion, garlic and bone broth, antioxidant bursting turmeric as well as protein and fibre rich lentils, peas and cauliflower.  Kale is notoriously difficult to get little ones excited about – these chips offer an alternate different and tasty solution.

This recipe has a special little something extra… some vibrant turmeric rotis, made completely from scratch using the Rotimatic that I was sent to review.  I’ve always been passionate about reducing the presence of hidden sugars, preservatives and nasties in many of our household staples (like our lunchbox wraps and breads) so I was eager to try this out.

I found the Rotimatic surprisingly simple to use – only needing to add the basic ingredients (flour, water and oil) and the machine took care of the rest… from mixing to cooking in just 90 seconds!  This meant that I could more easily multi-task and I enjoyed the ability to customise and add different herbs, spices or flavours as required.  I also appreciated the fact that you can use various different wholegrain flours, switch to your own choice of high-quality oils (like extra virgin olive oil or coconut oil) and you also have complete control over the amount of sugar and salt content.

Wraps form a large part of the average Australian family’s meal and lunchbox plan and this provides an exciting, healthy, simple and nutritious option for families.  If anyone is interested in purchasing a Rotimatic – use this link to qualify for your $100 discount and to watch this machine in action.

Prep Time: 20-30 mins  |   Cooking Time: 30-40 mins   |   Serves: 4-6

Ingredients:

Roti Bread (using the Rotimatic)

1 ½ wholewheat flour

1 ½ cups wholemeal spelt flour

½ tsp sea salt

1 tbs turmeric powder

2 tsp onion powder

50ml mild olive oil

270ml filtered water

Cauliflower Dahl

1-2 tbs coconut oil

1 brown onion, finely diced

1-2 garlic cloves, finely diced

1 tbs mild curry powder

1 cup dried red lentils, rinsed and drained

3 cups bone broth or vegetable stock

2 tbs tomato paste

4 cups (400g) cauliflower florets

1 cup peas, frozen

Natural yoghurt for serving

Kale Chips

1 bunch of kale

1 tbs coconut oil, melted

1 tsp mild curry powder

pinch sea salt

Equipment:

Rotimatic

Instructions:

1. For the rotis, combine flour, sea salt, turmeric and onion powder and place in flour container of the rotimatic machine.
2. Add oil and water in the other two containers of the rotimatic and press start.
3. For the dahl, heat oil in a large pot.
4. Add onion and garlic and sauté for 2 mins then add curry and sauté for another 2 mins.
5. Add lentils and cook for 1-2 mins then add bone broth and bring to the boil. Leave to simmer on medium heat for 10 mins.
6. Add tomato paste and cauliflower and cook for a further 5 mins until the cauliflower is cooked through.
7. Add peas and cook for another 2 mins.

1. For the kale chips, preheat oven to 170°c and line a large baking tray with baking paper.
2. Remove leaves from the stems of the kale and roughly tear it up into large pieces (Tip: use the stems in smoothies or for a pesto).
3. Add kale leaves into a large bowl and massage in the oil until everything is coated in oil. Sprinkle on the curry and salt and toss to combine.
4. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
5. Bake for 5 mins, rotate the pan, and bake for another 5-10 mins more until the kale begins to firm up.
6. Allow to cool on the baking tray before sprinkling on the dahl.
7. Serve dahl with as dollop of natural yoghurt and crispy kale on top and turmeric rotis on the side.

Serving and Storing Leftovers:

Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.