Trini Roti and Chickpea Curry
Serves 415 mins prep30 mins cook
This Trini Roti recipe is paired with a savory chickpea curry, featuring a blend of spices and coconut milk. The roti is soft and flaky, while the curry delivers rich flavors from the chickpeas, vegetables, and curry powder.
0 servings
What you need
tsp baking powder
tsp oil
cup water
tbsp curry powder
tsp coconut sugar
tsp salt
can coconut milk
clove garlic clove
head cauliflower
can chickpea
Instructions
1: For roti, add all dry ingredients in a mixing bowl and whisk to combine. 2: Slowly add in water and mix until a dough forms. Knead until smooth. 3: Lightly oil the dough, cover, and set aside to rest for about 15 minutes. 4: Once rested, divide the dough into 5 balls about the size of a tennis ball. 5: On an oiled surface, press the dough balls out flat and round, about a quarter inch thick. 6: Brush with melted vegan butter and sprinkle with flour. 7: Cut a line down from the middle of the dough and roll into a cone. 8: Press the outer edges of the cone into the middle then press the point down into the middle. 9: Roll out and cook in a hot, oiled pan until golden, then squish together to create flaky layers. 10: Meanwhile, chop the onion, peppers, and garlic, and sauté in a saucepan until soft. 11: Add curry powder, chickpeas, and coconut milk to the pan, mix all together. 12: Let simmer for 10-15 minutes uncovered on med-low heat or until desired consistency is reached.View original recipe