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.
|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|
|For the curry:|
|3||white potatoes, peeled and cubed|
|200g||baby aubergines or 1 large, sliced|
|3 tbsp||olive oil|
|1||red pepper, deseeded and sliced|
|1||yellow pepper, deseeded and sliced|
|3||garlic cloves, sliced|
|1||Scotch bonnet chilli, halved|
|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|
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.