Vegetarian Caribbean-Inspired Curry Recipe with Fresh Roti

Ingredients

• 200g self-raising flour, plus extra for dusting
• 1/2 tsp fine salt
• 2 tsp black or brown sesame seeds
• 1 tbsp vegetable oil
• 130ml warm water
• 3 white potatoes, peeled and cubed
• 200g baby aubergines or 1 large, sliced
• 3 tbsp 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 allspice
• 1 tsp cayenne pepper
• 1 tsp ground coriander
• 2 x 400g tins full-fat coconut milk
• 1/2 small pineapple, peeled, cored and cut into cubes
• 3 tbsp crunchy peanut butter
• 1 lime, juice of, plus extra wedges to serve
• Small bunch of coriander, roughly chopped
• 50g coconut flakes, toasted
• Salt and freshly ground black pepper