This curry roti recipe reminds me of our recent trip to the Caribbean. I’ve never paid attention to this Caribbean version of a wrap, turns out it’s rather popular. It’s not easy to find vegetarian dishes when on the road. Or tasty and vegetarian options, I should probably say. I was tickled to try the vegetarian curry roti recipe at Cruz Bay Landing and enjoyed it so much I saved half for breakfast.
I am inserting this photo more for me than you. I already miss being here.
The nitty gritty. Roti is pronounced “ro-tee.” It’s a popular Caribbean meat or bean curried stew wrapped in a warm flat-bread, roti. It’s even better topped with a mango chutney but we were just back from vacation and I had to cook from my pantry, the fridge was empty. No fresh mangos or cilantro to be found anywhere. Come to think of it Trader Joe’s has a great mango chutney that should be a pantry staple.
Pot holder from Katrina and Charlie Designs. My girlfriend, busy mom, stylist and creative makes the cutest handmade textiles. I love her little pouches for makeup, power cords, SD cards and all kinds of things that need to be collected in a fun carrying case.
- 1 tablespoon extra virgin olive oil
- 1½ cup (5-ounces) chopped onion
- 2 teaspoons dried curry powder
- 1 tablespoon chopped fresh garlic
- 1 cup chopped sweet bell pepper
- 8 ounces sweet potato peeled or unpeeled and cubed
- 14.5 ounce can diced tomatoes
- 14.5 ounce can coconut milk
- 4 cups cooked chickpeas
- 1 cup frozen or fresh sweet peas, not canned
- Sauté the onions in the olive oil over medium heat until tender. Stir in the curry powder cooking for 1 minute while string to prevent burning.
- Add the garlic, peppers, sweet potato, tomatoes and coconut milk. Bring to boil, cover and reduce to lowest simmer. Cook for 1 hour. Just before serving stir in peas.
- Garnish with non-fat yogurt, mango chutney, chopped peanuts or chopped cilantro.
- 4 cups all-purpose flour
- 1 teaspoon salt
- 7 tablespoons melted butter
- 1½ cups almond milk or milk
- extra virgin olive oil or coconut oil, for frying
- Combine all the ingredients in a large mixing bowl. Stir until evenly combined.
- Knead the dough for 5 minutes on a lightly floured surface. It should have a bit of elasticity. Add more milk or water, if needed.
- Put the dough back into the bowl and cover the dough with plastic wrap. Allow to rest 15 minutes.
- Cut in half, repeat until you have 16 pieces.
- On a lightly floured surface flatten each ball into 6-inch round.
- Heat skillet to medium to medium-high heat. (medium if using a cast iron skillet) Add 2 teaspoons olive oil, place the roti in the pan and allow to cook for approximately 1 minute per side. The first one may be more experimental until you get the temperature just right.
- Allow to cool on a cooling rack or clean dish towel.