Caribbean veg curry with fresh roti
- 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
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.