Man-up Caribbean Veg Curry and Fresh Roti
Wow your friends and family with this lip-tingling Caribbean-inspired curry complete with fresh roti. This curry is packing a load of delicious veg and a good amount of heat too but you can adjust the chilli to your taste. This is a show-stopper of a vegetarian dish.
From the book
Proper Healthy Food: Hearty vegan and vegetarian recipes for meat lovers
Everyday, healthy meat-free meals
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Hearty food - you won't miss the meat!
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Introduction
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.
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 |
Method
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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