Around The World in 80 Ways
Curried Sweet Potato Roti
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
Savoury rice, mango chutney, plain soya yoghurt and fresh parsley or coriander, chopped.
- In a saucepan, bring sweet potatoes and enough water to cover them, to a boil
- Reduce heat, cover and simmer for 10 minutes or until soft.
- Meanwhile, heat oil in saucepan and add mustard seeds.
- Cook, stirring for a minute or two, until they begin to pop.
- Add onions and sauté for 5 minutes until they begin to soften.
- 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.
- Preheat oven to 180°C/350ºF/Gas Mark 4.
- When sweet potatoes are soft, drain and mash with lime juice.
- Stir in coriander and seitan/smoked tofu, then add cooked onions and peppers and mix well. Sprinkle in salt to taste.
- Prepare a baking dish with a light coating of oil or cooking spray.
- Place about ½ cup filling on each tortilla, roll up and place, seam down, in baking dish.
- Cover tightly with aluminium foil and bake for 15-20 minutes until heated through.
- Serve hot, with a dollop of yoghurt if desired, and chopped parsley/coriander.