Lunch: Curried Vegetables with Griddled Biscuit Roti

Recipe by Grace Parisi Buss-Up-Shut is a Caribbean-Indian specialty of curry and the griddled flatbread called roti; The roti here resembles a torn shirt, hence the name. The spicy, coconut-curried vegetables in this version are perfect with the griddled

Ingredients

2 tbsp. canola oil
1 1/2 tsp. minced fresh ginger
1 clove garlic
2 tsp. mild curry powder
1 c. shredded carrots
1 can chickpeas
1 c. unsweetened coconut milk
4 c. coarsely chopped Spicy Jerk Vegetables
Leftover yogurt-scallion sauce
1/4 c. Chopped cilantro
Some sprig cilantro
salt
Freshly ground pepper
all-purpose flour
1 tube Pillsbury Grands Homestyle Buttermilk Biscuits
4 tbsp. unsalted butter

Instructions

In a large saucepan, combine the oil, ginger, garlic, and curry, and cook over moderate heat, stirring, until the garlic is softened, about 1 minute. Add the carrots, chickpeas, coconut milk, and Spicy Jerk Vegetables and simmer for 10 minutes. Stir in the chopped cilantro and season with salt and pepper.
On a lightly floured work surface, roll out each biscuit a scant 1/4 inch thick. Brush the dough with the butter. Heat a large griddle. Add 2 or 3 pieces of the rolled out dough at a time and cook over high heat, turning, until golden, 3 minutes. Fold each griddled roti in half and coarsely chop or tear it.
Spoon the curry into bowls or plates; garnish with cilantro sprigs. Serve with the roti and yogurt-scallion sauce. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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