This flavoursome, spicy stew is packed with veggies and protein-rich beans. Soft, warm roti are the perfect accompaniment to scoop up the delicious sauce.
For the rundown:
- 1 tbsp coconut oil
- 2 red onions, peeled and sliced
- 1 small aubergine, trimmed and cubed
- 1 large sweet potato, peeled and cubed
- 4 cloves garlic, peeled and sliced
- 1 inch fresh ginger, peeled and grated
- 2-3 tbsp Caribbean curry powder
- 400g tin coconut milk
- 240ml (1 cup) water
- 1 tsp bouillon powder
- 2 tbsp West Indian hot pepper sauce, or to taste
- 1 Scotch bonnet chilli, left whole but pierced with a knife
- 2 tbsp dark soy sauce
- 1 tbsp lemon juice
- 1 tbsp dried thyme
- 400g tin kidney beans, drained
- 2 cobs sweetcorn, sliced
- 1 courgette, trimmed and sliced
- Sea salt and black pepper, to taste
For the roti:
- 225g (2¼ cups) plain flour
- 2 tsp sea salt flakes
- 1 tbsp oil, plus extra for brushing
- 240ml (1 cup) water, approx.
- Melt the coconut oil in a large pan until hot. Add the onions, aubergine and sweet potato with a pinch of salt.
Cook, stirring, for a few minutes, until the aubergine begins to colour.
- Add the garlic and ginger to the pan and cook for a further 2 minutes. When the garlic and ginger are fragrant, add the remaining ingredients to the pan and stir everything well to combine. Bring to a simmer and leave to cook gently for around 30 minutes.
- To make the roti, mix together the flour, salt, oil and enough water to make a very soft dough. Knead on a floured surface for a few minutes to make it easier to work with. Divide the dough into eight.
- Roll each ball of dough out, on a well-floured surface, to a thin circle. Brush the bottom third of each circle with oil and fold towards the middle. Brush the top third with oil and fold to the middle in the same way. Give the dough a quarter turn and repeat the process. You should end up with a little, folded square of dough.
- Leave to rest for a couple of minutes; use this time to start cooking some rice. Place a dry frying pan over a high heat. Roll out each roti to a large thin circle and brush with a little oil. Place the roti in the pan and cook on both sides until puffed and golden-brown spots form. Wrap in a clean tea towel and keep warm until ready to serve.
- When the curry has finished cooking, taste to check the seasoning and spiciness and adjust with salt, pepper and hot sauce to your preference. Serve hot, with the warm roti and some rice, if desired.
Per serving (458g) Calories: 624, Carbohydrates: 77g, Sugars: 11g, Salt: 1.8g, Fat: 25g Saturates: 18g, Protein: 17g
Taken from October 2018 (Issue 43) Vegan Life Magazine