Caribbean Butternut Squash & Chickpea Roti with Spicy Yoghurt Sauce
From Ainsley’s Food We Love, ITV
In the Caribbean, you can pick up great tasting roti wraps from beach shack vendors. There’s nothing better than sitting on the beach watching the sun go down while eating a delicious roti and sipping on a rum punch or nice cold beer!
First make the roti. In a large bowl sift together the flour, salt, and baking powder. Slowly add the water, mixing with your hands until the mixture forms a dough. You may need more or less water – the dough should be pliable and soft, yet firm. Cover the dough with a clean tea towel and leave to rest in a warm place for about 20-30 minutes.
Heat a large deep-sided frying pan over a high heat and add 2 tablespoons of oil. Add the onion and cook for 4-6 minutes until softened but not coloured, add the garlic and chilli and cook for a further minute until fragrant. Remove the onion mixture from the pan, leaving as much oil behind as possible. Add the remaining oil to heat and add the butternut squash. Cook for 3-4 minutes until slightly charred and almost tender. Stir in the chickpeas and cook for another minute. Add the curry powder, turmeric, cumin and salt and toss to combine. Add a splash of water and cook until the water has evaporated.
Return the onion mixture to the pan along with the coconut milk, thyme and sugar. Gently cook for a couple of minutes until the butternut squash is tender but still holding its shape. Add the coriander leaves and lime juice and toss to combine.
When ready, knead the dough on a lightly floured surface until smooth. Divide the dough into 4 equal balls, flatten slightly and roll out into approx. 20cm rounds about 5mm (1⁄4 inch) thick. Brush with the oil or butter, fold in half, then into quarters, roll back into balls, and then roll out again to approx. 20cm rounds.
Heat a dry, heavy-based frying pan or flat griddle over a medium heat. Brush each roti with a little more oil or butter and add one or two at a time to the pan. Cook for 3–4 minutes until browned bubbles appear, turning frequently and brushing with oil each time you do. Remove from the pan and wrap the roti in a tea towel or foil and keep warm while you cook the rest.
In a small bowl combine the yoghurt with the mint and add lime juice to taste. Drizzle over the hot sauce.
Divide the filling between the hot roti, drizzle with a little yoghurt sauce, fold and wrap up to enclose and serve immediately with more of the spicy yoghurt sauce on the side.
- For the Butternut Squash & Chickpea
- 2-3 tbsp light olive oil or coconut oil
- 1 onion, thinly sliced
- ½ scotch bonnet pepper, deseeded and finely chopped
- 2-3 garlic cloves, minced
- 400g butternut squash, peeled, deseeded and sliced
- 1 x can of chickpeas, drained
- 1 tbsp Caribbean curry powder
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp salt
- 150ml coconut milk
- 80ml water
- 1 tsp picked fresh thyme leaves
- 2 tsp caster sugar
- ½ lime, juiced
- 1 tbsp chopped fresh coriander
- For the Roti Wraps
- 225g plain flour
- ½ tsp salt
- 1 tsp baking powder
- 200ml water
- vegetable oil or clarified butter/ghee
- For the Spicy Yoghurt Sauce
- 4 tbsp Greek-style yoghurt
- 1 tbsp chopped mint
- ½ lime, for squeezing
- hot pepper sauce