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All recipes are deliciously vegan.

Curried Sweet Potato Roti

1 spoon difficulty rating

50-60 minutes

Serves: 2-4

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! Really tasty and satisfying.

Ingredients: 

  • 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

Method: 

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. Serve with: Savoury rice, mango chutney, or plain soya yoghurt.

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