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Roti With Potato Curry Filling Recipe

  • 4servings
  • 1minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, E, P
MineralsNatrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup sunflower oil

  2. 2 tsp. turmeric

  3. 1 tsp. cumin

  4. 1/2 tsp. allspice

  5. 1/2 tsp. ground ginger

  6. Note: Instead of the above spices , you can use the following:

  7. 4 tsp curry powder

  8. 1 small onion , cut into small pieces

  9. 4 cloves garlic , minced or crushed

  10. 2 medium sized potatoes , washed, peeled, and chopped into 1/4" cubes

  11. salt to taste

  12. Additional ingredients

  13. (optional-depending on personal taste and what is available in the

  14. kitchen): I like to add some or most of the following ingredients (if

  15. I have them)

  16. up to 1 cup chick peas

  17. 1 cup sweet potato , yam, or plantain

  18. then use less potatoes from above)

  19. up to 1 cup of red, yellow, or green pepper (cut into small pieces)

  20. 1/2 cup broccoli or cauliflower

  21. up to 1/2 cup sliced bok choy or cabbage

  22. 1/2 cup to 1 cup of water

Instructions Jump to Ingredients ↑

  1. Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan. Cook stirring for 5 minutes, careful not to burn spices. Then add onion and garlic and cook for 1-2 minutes stirring. You may have to turn down the heat a little bit so that the garlic doesn't burn. Then add the potatoes and fry them up for 1-2 minutes, stirring. This is also the time to add any of the following items: chick peas, sweet potato, nigerian yam, plantain, peppers, broccoli, cauliflower, bok choy, or cabbage. Add the water so that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2") Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble). Taste for salt and be sure that potatoes are soft. Add a little more water if necessary.

  2. Serve on rice or scooped onto "roti" which is like a flat crepe or "pita bread" which is thicker.

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