I went to the Oumph! launch party recently to celebrate them coming to the UK and being stocked in Tesco. I love all the food that was served that night and wanted to share another of Fredrik’s delicious, easy recipes.
These delicious topped rotis were very popular that night and I can see why. They were really tasty, plant-based and beautiful to photograph, everything I like in food. They pack a punch when it comes to flavour and heat but are very enjoyable. You can always use your favourite curry sauce, this recipe is fully customisable.
From Oumph’s very own top chef Fredrik Kampenberg (who’s considered to be one of Sweden’s top chefs for plant-based foods). These amazing rotis can be eaten like an Indian style tapas or as a nice accompaniment to your curry.
Don’t forget to tag @veganbabelife and use #vblrecipes so I can see what you guys have made. You can also check out my other recipes here.
Let me know what you think in the comments or tweet me @veganbabelife
Thanks for reading!
|Cook Time||Passive Time|
- 80g Oumph! The Chunk
- 1-2tbsp Tandoori cooking sauce
- 4 roti bread
- 1handful mint leaves
- 1handful fresh corriander
- 1-2tbsp vegan yoghurt
- 1handful Mixed salad leaves
- 1-2tbsp indian pickle/s(optional)
- 1handful cress(optional)