Trinidadian-Style Vegetable Curry With Roti
On the streets of Trinidad & Tobago, roti is a favourite. Here, you'll bring the sights and smells to your kitchen with a veggie curry, fresh mango in a chow and a chutney which you'll mop up with a warmed roti.
Ingredients for 2 people
You'll also need
Olive oil, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil half a kettle
Peel and finely dice the red onion[s]
Slice the carrot[s] finely (no need to peel)
Cut the green beans in half
Chop the potato[es] (skin on) roughly
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped ginger and most of the diced red onion and cook for 3-4 min or until softened
Once the onion has softened, add the curry powder, ground turmeric and ground allspice and cook for 1 min or until fragrant
Drain the chickpeas
Once fragrant, add the sliced carrot, chopped potato, drained chickpeas, halved green beans and half the chopped chilli (can't handle the heat? Go easy!) and cook for 2-3 min or until coated in the spices
Meanwhile, dissolve the vegetable stock mix in 200ml [350ml] boiled water
Once the vegetables are coated in the spices, add the vegetable stock to the pan and reduce the heat to low
Cook, covered, for 15-20 min or until the curry has thickened and the potato is fork tender – this is your Trinidadian-style vegetable curry
Whilst the curry is cooking, top, tail and peel the mango[es]
Stand the mango[es] upright and very carefully slice the flesh away from the stone[s]
Tip: If you feel resistance against your knife, it means you are hitting the stone
Dice the mango flesh finely, discarding the stones and skin
Combine the diced mango with the remaining diced red onion and chopped chilli (not a fan of spice? Just add a little!)
Add the juice of 1/2 [1] lime, a drizzle of olive oil and a pinch of salt and give everything a good mix up – this is your mango chow
Heat a separate large, dry, wide-based pan (preferably non-stick) over a high heat
Once hot, add the roti and cook for 30 secs on each side or until brown and warmed thorough
Repeat with the remaining roti
Cut the remaining lime into wedges
Serve the Trinidadian-style vegetable curry with the warmed roti, mango chow and a lime wedge to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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