Recipes

Vegetarian Slimming & Vegetarian Health

Curried Sweet Potato Roti
Serves 4-6

With its roots in India but more likely to be found in such places as Trinidad, this is a real cultural melting pot of a dish!

• 4 cups peeled and cubed sweet potatoes
• 1 tbsp vegetable oil
• 2 tsp black mustard seeds
• 1 cup chopped onions
• ½ cup chopped red peppers
• Spice Mixture
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• ¼ tsp turmeric
• ¼ tsp ground cloves
• ¼ tsp ground cardamom
• ¼ tsp ground cinnamon
• 2 tbsp fresh lime juice
• 1 tbsp fresh coriander, chopped
• 225g/8oz chopped seitan or smoked tofu
• salt to taste
• 6 tortillas

Serve with
Savoury rice, mango chutney, plain soya yoghurt and fresh parsley or coriander, chopped.

1. In a saucepan, bring sweet potatoes and enough water to cover them, to a boil
2. Reduce heat, cover and simmer for 10 minutes or until soft.
3. Meanwhile, heat oil in saucepan and add mustard seeds.
4. Cook, stirring for a minute or two, until they begin to pop.
5. Add onions and sauté for 5 minutes until they begin to soften.
6. Stir in red pepper and spice mixture ingredients and cook for about 5 minutes until peppers are tender. Add about 3 tbsp of sweet potato water to prevent sticking.
7. Preheat oven to 180°C/350ºF/Gas Mark 4.
8. When sweet potatoes are soft, drain and mash with lime juice.
9. Stir in coriander and seitan/smoked tofu, then add cooked onions and peppers and mix well. Sprinkle in salt to taste.
10. Prepare a baking dish with a light coating of oil or cooking spray.
11. Place about ½ cup filling on each tortilla, roll up and place, seam down, in baking dish.
12. Cover tightly with aluminium foil and bake for 15-20 minutes until heated through.
13. Serve hot, with a dollop of yoghurt if desired, and chopped parsley/coriander.