This weeks recipe is a mash up of a recipe from the Ainsley Harriott's TV show Street Food and my own spice cupboard.
“The roti in Barbados are usually stuffed with chicken or lamb and potato, but I wanted a filling that was crunchy and fresh, yet still had a Caribbean influence. The secret of this curry filling is to not over-cook the pumpkin. It should be tender but not too soft - you want the roti to have some crunch when you bite into it. The curry is also great served with grilled lamb, goat or chicken.” Ainsley Harriott
light olive oil 3 garlic cloves, thinly sliced
1 white onion, thinly sliced 2 long red chillies, thinly sliced diagonally
400 gpeeled and seeded butternut squash, cut into 1 cm-thick slices
1 tbsp Caribbean curry powder 1 tsp salt
60 ml coconut milk 2 tsp caster sugar
small handful basil leaves ½ lime, juiced
hot roti, to serve
Heat a wok over high heat and add the oil. Add the garlic, onion and chilli, and stir-fry for 2-3 minutes or just until soft. Using a slotted spoon, remove the onion mixture from the wok, leaving as much oil behind as possible. Add the pumpkin and stir-fry for 3-4 minutes or until slightly charred and almost tender. Add the curry powder and salt and toss to combine. Add a splash of water and cook until the water has evaporated.
Return the onion mixture to the wok. Add the coconut milk and sugar, and gently toss until pumpkin is just tender but not falling apart. Tear in the basil leaves. Add the lime juice and toss to combine. Divide the filling between the hot roti, fold up and serve immediately.
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