Caribbean Butternut Squash & Chickpea Roti with Spicy Yoghurt Sauce - Ainsley Harriott

Ingredients

• 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