curry roti recipe
Prep time
Cook time
Total time
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.
: meatless, vegan, vegetarian, main dish
Serves: 8
  • 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
  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.
Recipe by phoebe's pure food at