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Description
Roti is a common Indian bread — except when it's not. In the Caribbean, roti refers to a lentil-based flatbread wrapped around a hearty curry filling, like Judy makes in this lesson. To buy specialty ingredients used in this recipe, visit Snuk Foods.
Ingredients
US|METRIC
4 SERVINGS
- 2 garlic cloves
- 1/2 zucchini
- 1/2 medium white onion
- 3 oz. shiitake mushrooms (destemmed)
- 13 oz. baby Yukon gold potatoes
- cooking oil (enough to coat bottom of pot)
- 2 1/4 cups vegetable stock (add in increments)
- 2 Tbsp. Snuk® Dried Curry Leaves (or substitute with a mix of lime zest, 1 lime for every 8 curry leaves and basil leaves, same number as curry leaves)
- 3 Tbsp. Mama Lam's® Malaysian Curry Paste (or substitute with 1 tsp. curry powder for every Tbsp. curry paste)
- 2 Tbsp. Yugeta® Double Brewed Soy Sauce (or substitute with regular soy sauce)
- 1/2 cup chickpeas (canned, drained and rinsed)
- 4 roti
- Snuk® Shichimi Togarashi (or substitute with 3 parts cayenne pepper and 1 part black or white sesame seeds; for garnish, optional)
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