curry roti recipe

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.

curry roti recipe

 

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Prep time

20 mins

Cook time

6 hours

Total time

6 hours 20 mins

 

This recipe reminds me of our trips to the Caribbean. It's simple enough and allows for some wiggle room with flavors. Try adding a bit of ginger, cardamom, cinnamon, Chinese five spice, lime zest/juice or fennel. Serve with a fresh flatbread. You can eat like a stew, on top of rice or gently mash and use as a filling with the flatbread.

: phoebe's pure food

: meatless, vegan, vegetarian, main dish

Serves: 8

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Garnish with non-fat yogurt, mango chutney, chopped peanuts or chopped cilantro.

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roti bread

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

This is a basic roti or naan bread recipe. It's rather easy. Some island roti recipes uses high starch, mashed root vegetables. You can cook as much as you need or wrap the dough balls in plastic wrap and refrigerate for up to 4 days or freeze, thawing in the refrigerator. I'll be trying another batch with coconut oil.

: phoebe's pure food

: bread, side

Cuisine: caribbean

Serves: 8

Ingredients

• 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

Instructions

1. Combine all the ingredients in a large mixing bowl. Stir until evenly combined.
2. 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.
3. Put the dough back into the bowl and cover the dough with plastic wrap. Allow to rest 15 minutes.
4. Cut in half, repeat until you have 16 pieces.
5. On a lightly floured surface flatten each ball into 6-inch round.
6. 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.
7. Allow to cool on a cooling rack or clean dish towel.

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