Roti and Vegetable Curry

Roti and Vegetable Curry

Last week we made 'Roti and Vegetable Curry'.

Jamilla, a roti expert, gave us a master class on how to make this flat bread.  What an experience!

Our expert could not give us a specific recipe with quantities as she cooks by feel.  Her years of experience have given her an innate understanding of how much she needs. 

So I went searching and found a recipe with the quantities that are required to make six roti.

When you look at the recipe that has been included in this post they use salt and oil.

Jamilla did not use salt and the only oil she used was to moisten her fingers when she was kneading the dough.  

Curry

5 or 6 Potatoes, diced 

2x large Onions, sliced

1x cabbage, cut finely

Garlic, chopped 

hot water

2-3 tsp turmeric

2-3 tsp masala

2- 3 tsp cumin seeds

Chili - optional 

oil

 Heat the oil in a large pot add the spices and stir until you can smell them. Then put in the onions and garlic.  Saute until the onions go soft.   When the onions are ready, add the potatoes and stir well.

At this stage pour a little hot water into the pot,  Cover and cook on medium heat until potatoes are partially cooked.  Finally, add the shredded cabbage.  Once stirred put the lid on it and continue to cook until the potatoes are fully cooked.   Serve when the roti is cooked.

This curry can be adapted.  Consider what vegetables are in season.  What do you have in your garden?  Currently, our school has many cabbages in their gardens, so we utilised these in our curry.  You could also use silverbeet, kale, carrots and kumara (sweet potato).

Soon we will be uploading a video so that you can watch our expert.