Caribbean Butternut Squash & Chickpea Roti with Spicy Yoghurt Sauce
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Kitchen scale
- Sifter
- Deep-sided frying pan
- Heavy-based frying pan
- Flat griddle
- Mixing bowl
- Kitchen towel
- Aluminum foil
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Stove
Ingredients
- 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
- 225g plain flour
- ½ tsp salt
- 1 tsp baking powder
- 200ml water
- vegetable oil or clarified butter/ghee
- 4 tbsp Greek-style yoghurt
- 1 tbsp chopped mint
- ½ lime, for squeezing
- hot pepper sauce
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