Man-up Caribbean Veg Curry & Fresh Roti

Go as spicy as you dare and work on your rotis – once you’ve got them right this is the bomb to serve anyone unsure about the veggie-vegan thing.

Serves 4-6
Easy

Ingredients

For the roti:
200g self-raising flour, plus extra for dusting
1/2 tsp fine salt
2 tsp black or brown sesame seeds
1 tbsp vegetable oil
130ml warm water
For the curry:
3 white potatoes, peeled and cubed
200g baby aubergines or 1 large, sliced
3 tbsp olive oil
3 shallots, sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 garlic cloves, sliced
1 Scotch bonnet chilli, halved
1 tsp allspice
1 tsp cayenne pepper
1 tsp ground coriander
2 x 400g tins full-fat coconut milk
1/2 small pineapple, peeled, cored and cut into cubes
3 tbsp crunchy peanut butter
1 lime, juice of, plus extra wedges to serve
Small bunch of coriander, roughly chopped
50g coconut flakes, toasted
Salt and freshly ground black pepper

Instructions

Prepare the roti. Sift the flour and salt into a large bowl and add the sesame seeds. Make a well in the centre and pour in the vegetable oil with the warm water. Stir and tip onto a clean work surface and knead for a few minutes until smooth. Place in a lightly oiled bowl, cover with a tea towel and leave for 25–30 minutes.

Meanwhile, start on the curry. Preheat the oven to 180°C/fan 160°C/gas 4. Bring a large pan of lightly
salted water to the boil, add the potatoes and cook for 15 minutes. Drain and set aside. Place the aubergines on a roasting tray, drizzle with 2 tablespoons of the olive oil and toss together. Cook in the oven for 15–20 minutes or until soft.

In a casserole pot, heat the remaining oil over a medium heat. Add the shallots and cook gently for
5 minutes. Add the peppers, garlic and chilli and cook for 5 minutes. Stir through the spices and cook for a final minute. Add the potato and aubergine and pour over the coconut milk. Slowly bring to the boil, reduce to a simmer and cook, uncovered, for 20 minutes. Remove the chilli, then stir through the pineapple, peanut butter, lime juice, coriander and seasoning.

Divide the roti dough in to 8 and roll out into rounds on a lightly floured surface. Heat a non-stick griddle
pan over a medium heat until almost smoking. Add the floured roti to the pan, one at a time. Cook for 2 minutes on each side or until puffed up and slightly charred. Serve the curry with the warm rotis, topped with toasted coconut flakes and extra lime wedges.

Prep time: 1 hour 15 minutes + 30 minutes resting. Cooking time: 1 hour 10 minutes. 

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