Veggie-caribbean-curry

Caribbean veg curry with fresh roti

DIY SOS presenter Nick Knowles has shared his nostalgic family favourite

By , 22 May 2017

(4 votes)

Caribbean veg curry with fresh roti
  • 1 Hour 15 Mins

  • Serves: 8

Nutritional Info
Each 340g serving contains
  • Energy

    2077KJ

    496KCAL

    25%
  • Fat

    30.6g

    high

    44%
  • Saturates

    19.7g

    high

    99%
  • Sugars

    9.2g

    low

    10%
  • Salt

    0.58g

    low

    10%
of your reference intake.
Typical energy values per 100g: 611kJ/146kcal.
Ingredients
  • 200g self-raising flour, plus extra for dusting
  • ½tsp fine salt
  • 2tsp black or brown sesame seeds
  • 1tbsp vegetable oil, plus extra for frying
  • 3 white potatoes, peeled and cubed
  • 200g whole baby aubergines or 1 large, sliced
  • 3tbsp olive oil
  • 3 shallots, sliced
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 3 cloves garlic, sliced
  • 1 Scotch bonnet chilli, halved
  • 1tsp allspice
  • 1tsp cayenne pepper
  • 1tsp ground coriander
  • 2 x 400g cans full-fat coconut milk
  • ½ small pineapple, peeled, cored and cut into cubes
  • 3tbsp crunchy peanut butter
  • Juice of 1 lime, plus extra wedges, to serve
  • Small bunch of coriander, roughly chopped
  • 50g coconut flakes, toasted
Method
  • For the roti, sift the flour and salt into a large mixing bowl and add the sesame seeds. Make a well in the centre and add the vegetable oil, plus 130ml warm water. Stir together, tip onto a clean work surface and knead for
    a few minutes or until smooth. Place in a lightly oiled bowl, cover with a clean tea towel and leave to rest for 25-30 mins.

  • Meanwhile, start on the curry. Preheat the oven to 180C/Fan 160C/Gas 4. Bring a large pan of lightly salted water to the boil, add the potatoes and cook for 15 mins. Drain and set aside.

  • Place the aubergines on a roasting tray, drizzle with 2tbsp of the olive oil and toss together. Oven-cook for 15-20 mins or until soft.

  • In a casserole dish, heat the remaining oil on medium. Add the shallots and cook gently for 5 mins. Add the peppers, garlic and chilli and cook for a further 5 mins. Stir through the spices and cook for a final 1 min. Add the potatoes and aubergines and pour over the coconut milk.

  • Slowly bring to the boil, reduce to a simmer and cook, uncovered, for 20 mins. Remove the chilli halves, then stir through the pineapple, peanut butter, lime juice and chopped coriander. Taste and season.

  • Divide the roti dough in to 8 pieces and roll into rounds on a lightly floured surface. Heat a nonstick griddle pan over a medium heat until almost smoking. Add the roti one at a time. Cook for 2 mins on each side or until puffed up and slightly charred.

  • Serve the roti with the curry topped with the coconut flakes and lime wedges on the side.