Go as spicy as you dare with this vegetable curry and make fresh rotis to soak up all that tasty sauce.
FOR THE ROTI:
- 200g of self-raising flour, plus extra for dusting
- ½ tsp of fine salt
- 2 tsp of black or brown sesame seeds
- 1 tbsp vegetable oil, plus extra for frying
FOR THE CURRY:
- 3 white potatoes, peeled and cubed
- 200g of baby aubergines or 1 large, sliced
- 3 tbsp of olive oil
- 3 shallots, sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 3 garlic cloves, sliced
- 1 Scotch bonnet chilli, halved
- 1 tsp of allspice
- 1 tsp of cayenne pepper
- 1 tsp of ground coriander
- 2 x 400g tins of full-fat coconut milk
- ½ a small pineapple, peeled, cored and cut into cubes
- 3 tbsp of crunchy peanut butter
- Juice of 1 lime, plus extra wedges to serve
- Small bunch of coriander, roughly chopped
- 50g of coconut flakes, toasted
- Salt and freshly ground black pepper
- Prepare the roti. Sift the flour and salt into a large mixing bowl and add the sesame seeds. Make a well in the centre and pour in the vegetable oil with 130ml of warm water. Stir together, tip onto a clean work surface and knead for a few minutes or until smooth. Place in a lightly oiled bowl, covered with a clean tea towel and leave to rest for 25–30 minutes.
- Meanwhile, start on the curry. Preheat the oven to 180°C/fan 160°C/gas mark 4. Bring a large pan of lightly salted water to the boil, add the potatoes and cook for 15 minutes. Drain and set aside.
- Place the aubergines on a roasting tray, drizzle with 2 tablespoons of the olive oil and toss together. Cook in the oven for 15–20 minutes or until soft.
- In a casserole pot, heat the remaining oil over a medium heat. Add the shallots to the pan and cook gently for 5 minutes. Add the peppers, garlic and chilli to the pan and cook for a further 5 minutes. Stir through the spices and cook for a final minute. Add the potatoes and aubergines to the pan and pour over the coconut milk. Slowly, bring to the boil, reduce to a simmer and cook, uncovered, for 20 minutes. Remove the chilli halves, then stir through the pineapple, peanut butter, lime juice and coriander. Taste and adjust the seasoning to your liking.
- Divide the roti dough in to 8 pieces and roll out into rounds on a lightly floured surface. Heat a non-stick griddle pan over a medium heat until almost smoking. Add the floured roti to the pan, one at a time. Cook for 2 minutes on each side or until puffed up and slightly charred.
Recipe taken from Proper Healthy Food: Hearty Vegan & Vegetarian Recipes For Meat Lovers by Nick Knowles, £14.99, BBC Books