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 customizable.
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.
You can also check out my other recipes here.
Let me know what you think in the comments or tweet me @veganbabelife
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A fiery and flavoursome street food type dish.
- 80g of Oumph! The Chunk
- 1–2tbsp of Tandoori cooking sauce
- 4 x roti bread
- 1 handful of mint leaves
- 1 handful of fresh corriander
- 1–2 tbsp of vegan yoghurt
- 1 handful of mixed salad leaves
- 1–2 tbsp of indian pickle/s (optional)
- 1 handful sprouted salad topper (optional)
- Defost the chunk at room temp for about 30 minutes then fry on medium heat until golden, about 4 minutes.
- Add tandoori cooking sauce to the pan and stir. Let it cook with the Oumph for another minute or 2
- Blend the yoghurt and herbs to make a bright green herby yoghurt sauce.
- Toast the rotis (grill or microwave would work), top with the chunk in tandoori, the yoghurt sauce, salad leaves and cress to garnish. You can add extra corriander on top if you want to.
Oumph! Available in the UK at Tesco, Asda, Wholefoods and other independent health food shops.
Keywords: Oumph, street food, appetisers, easy, quick, curry