Trinidadian Roti With Potato Curry Filling

Preparation : Additional ingredients (optional-depending on personal taste and what is available in the kitchen): I like to add some or most of the following ingredients (if I have them) up to 1 cup chick peas up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then use less potatoes from above) up to 1 cup of red, yellow, or green pepper (cut into small pieces) up to 1/2 cup broccoli or cauliflower (chopped small) up to 1.2 cup sliced bok choy or cabbage 1/2 cup to 1 cup of water (instead of the above spices, you can use 4 tsp curry powder) Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan. Cook stiring 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 wo 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. Serve on rice or scooped onto "roti" bread like a fat crepe. Notes: Variations on roti are popular throughout the Caribbean and parts of South America, including Guyana and Jamaica. The curry filling can be a potato vegetable curry (like the following rrecipe which is one of my favorites), or it can be a meat curry, such as goat or chicken with vegetable