Curried butternut and lentil roti

curried butternut and lentil roti

curried butternut and lentil roti

A warming and spicy curried butternut and lentil roti that vegetarians will love.

  • 40 mins
  • 4-6
  • Easy


  • 150g IMBO Brown Lentils
  • 1 large butternut, peeled, deseeded and cubed
  • 30ml olive or avocado oil
  • 1 large onion, diced
  • 1 garlic clove, crushed
  • 5ml curry powder
  • 5ml ground cumin
  • 15ml lemon juice
  • 60ml coriander, chopped
  • 4-6 rotis, heated
  • 2 tomatoes, diced


  1. Cook the lentils according to packet instructions. Place the butternut cubes in a pot, cover with water and bring to boil. Cook until tender, drain and set aside.
  2. Heat the oil on medium and sauté the onion and garlic. Stir in the curry powder and cumin and cook for 2 minutes.
  3. Add the butternut, lentils and lemon juice to the onion mixture and cook for 3-4 minutes until heated through. Add a little water, if necessary, to prevent sticking. Season and stir in the coriander.
  4. Place some of the butternut mixture in the centre of each roti and top with tomato. Wrap up
    and serve.

Sponsored by Spekko and IMBO for the dinner a day newsletter series. 

Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.