vegetarian roti

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It was Chris’s dinner making day and he was determined to come up with something that was healthier then his other culinary specialties (which include ribs, steak, pasta dishes, short ribs, mac’n cheese etc… which always include incredible homemade sauces and marinades ). Everything he makes is awesome!….always. Even though (thanks to the blog) I have become much better cooking, it’s still so frustrating when people NEVER seem to mess things up! He consistently makes great food (My BFF is the same!) UGH! .

I was excited to see what he was going to come up with. He found some authentic Guyanese roti  (shells? skins?…whatever they’re called). We filled them with a super yummy chickpea/sweet potato curry filling. Needless to say I was not disappointed we ate until we couldn’t eat anymore! The following day we brought the left-overs to lunch ,which I shared with a co-worker, she agreed they were excellent!.

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INGREDIENTS:

1 tsp coconut oil

1 small onion, peeled and sliced

1 cup  organic vegetable broth

1 sweet potato, peeled and cubed

1 clove garlic, minced

1/2 tsp cumin

1/4 tsp each coriander, cinnamon and turmeric

1/2 tsp hot sauce

1/2 tsp salt

1 cup chickpeas, canned or frozen

1/2 cup coconut milk

2 to 3 large roti

Preparation

1. In non-stick skillet over medium, heat oil. Add onion; cook for 5 minutes. Stir in broth, potato, garlic, cumin, coriander, cinnamon and turmeric.

2. Cover and cook, stirring occasionally, for 20 minutes or until potato is fork-tender. Season with hot sauce and salt.

3. Stir in chickpeas (rinse if canned; thaw if frozen) and milk. Bring to a boil. Cook, low heat, stirring, until chickpeas are heated through.

4. Divide mixture between 2 roti. Fold up the bottom to make a straight edge. Roll to make a wrap. Wrap snugly in plastic wrap.

 

 

 

Thanks for dinner babe! XOXO

roti bf

 

 

 

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