Vegan Friday – Vegetable Roti

One of my favorite foods before I started eating vegan was chicken roti, a Suriname dish. Luckily my husband went on a church mission for 2 years to Suriname and learned how to make it. We mostly eat vegan at home, so he turned it into a vegan recipe. Woohoo! We used Arabian bread instead of real roti for this recipe because this is a lot cheaper. Roti kind of looks like a Dutch pancake, but it is a lot thicker. You just rip a piece of the roti and grab some curry with your hands. So yes, you do eat it with your hands! I personally love it, but the curry does stain your nails, and table… Oh, and clothes! So be careful. Make this dish at your own risk, haha.

vegan friday vegetable roti

INGREDIENTS – 2 PEOPLE – 25 MINUTES

  • 4-6 roti flatbreads (Arabian bread or tortilla wraps would also work)
  • 400g (0,9 lbs) potatoes, diced
  • 400g (0,9 lbs) grean beens, quartered
  • 2 medium sized onions, diced
  • 3 cloves of garlic, pressed
  • Spring onions for decorating
  • Fresh red pepper
  • 2 tbs curry powder
  • 2 tsp ground cumin
  • 1 cube vegetable stock
  • Olive oil
  • Splash of water
  • Black pepper
  • Salt

1. Add cold water to your potatoes and bring to a boil. Make sure to take it off the heat just before the potatoes are completely cooked. Drain the water.

2. Put a good bit of olive oil in a big wok on medium-high heat. Wait until the oil is hot, then add the diced onions. Fry until they are soft.

3. Add the garlic and red pepper (only as much as you can handle). Fry for about 30 seconds. Add the curry powder, cumin, salt, pepper and vegetable block. Keep stirring and fry the whole for another 30 seconds or so. Add the water to keep it from burning (make sure you do not add too much water!).

4. Add the green beans and cover the pan with a lid. Turn heat to medium-low. Let simmer, stirring occasionally. When you surmise the green beans are almost cooked add the potatoes.

5. Let the whole simmer for another 5 minutes, stirring occasionally. Add more water as you see fit (in order to get a nice saucy base and to make sure everything is cooked through).

6. Enjoy!

Note: If you added too much water, which happens quite a bit, or if you like your sauce a little thicker, right about when you toss in the green beans you can add some cornstarch to thicken the sauce. Put 1 tablespoon of cornstarch in a cup, at 2 tablespoons cold water, mix well and add to the pan. This will thicken your sauce nicely. Make sure to stir often because otherwise the bottom might burn when using this method. Repeat the process as needed, but make sure you add the cornstarch mixture only when the pan is not very hot, otherwise you will get lumps (and no one likes lumps).

XOXO

tristartist

 

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