Roti with Curried Vegetables: Trinidad & Tobago’s Hearty Delight
Introduction
Take a culinary journey to Trinidad & Tobago with roti and curried vegetables. This flavorful dish combines a soft, warm roti (flatbread) with a medley of spiced vegetables cooked to perfection. Let's bring a taste of the Caribbean right to your kitchen! Find The Recipe Here!
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Historical & Cultural Significance
Roti, brought to Trinidad by Indian indentured laborers, has evolved into a cherished Caribbean staple. Filled with spiced vegetables, roti wraps embody a blend of Indian and Caribbean culinary traditions and are enjoyed as a comforting, street-style meal across the islands.
The Flavor Experience
Imagine tearing into soft, chewy roti filled with rich, aromatic curried potatoes, chickpeas, carrots, and more. Each bite bursts with warm spices, coconut milk undertones, and a touch of heat for a truly satisfying Caribbean experience.
Key Ingredients
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Roti (Flatbread): Soft and pillowy, perfect for wrapping flavorful fillings.
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Curried Vegetables: A blend of potatoes, chickpeas, carrots, and other seasonal veggies cooked with Caribbean spices.
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Coconut Milk & Spices: Infuse the dish with creaminess and warmth.
Quick Recipe Guide
Ingredients
For the Roti Dough:
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2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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3/4 cup water (approximately, adjust as needed)
For the Curried Vegetables:
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1 tbsp vegetable oil
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1 medium onion, chopped
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2 cloves garlic, minced
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2 tbsp curry powder
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2 medium potatoes, diced
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1 cup cooked chickpeas (canned or boiled)
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1 cup diced carrots
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1 cup coconut milk
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Salt and pepper to taste
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Optional: Scotch bonnet pepper (for heat)
Instructions
1. Prepare the Roti Dough:
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In a large bowl, combine 2 cups of flour, 1 tsp baking powder, and 1/2 tsp salt.
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Gradually add approximately 3/4 cup water while mixing until a soft, pliable dough forms.
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Knead the dough for 2-3 minutes until smooth, then cover and let it rest for 30 minutes.
2. Cook the Roti:
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Divide the dough into 4-6 equal portions.
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Roll each portion into a flat circle, about 1/8 inch thick.
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Heat a griddle or skillet over medium heat and cook each roti for 1-2 minutes on each side until lightly browned and puffed. Remove and set aside.
3. Make the Curried Vegetables:
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In a pot, heat 1 tbsp vegetable oil over medium heat.
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Add the chopped onion and minced garlic, sautéing until fragrant (about 2-3 minutes).
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Stir in 2 tbsp curry powder and cook for another 1 minute.
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Add the diced potatoes, 1 cup cooked chickpeas, and 1 cup diced carrots. Stir well to coat the vegetables with the curry.
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Pour in 1 cup coconut milk, season with salt and pepper, and add optional Scotch bonnet pepper for heat if desired.
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Cover and simmer for 20-25 minutes, or until the vegetables are tender, stirring occasionally.
4. Assemble the Roti with Curried Vegetables:
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Place a portion of the curried vegetables in the center of each roti.
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Fold or wrap the roti around the filling.
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Serve warm and enjoy your taste of Trinidad & Tobago!
Tips & Variations
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Spice it Up: Add Scotch bonnet peppers for a fiery twist.
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Flavor Boost: Top with mango chutney, cucumber salad, or tamarind sauce for extra tang.
Bring the warmth and vibrancy of Trinidad & Tobago to your table with this delicious roti and curried vegetable recipe!