Curried Vegetables with Griddled Biscuit Roti

By danyell923

Ingredients

• 2 tablespoons canola oil
• 1 1/2 teaspoons minced fresh ginger
• 1 garlic clove, minced
• 2 teaspoons mild curry powder
• 1 cup shredded carrots
• One 15-ounce can chickpeas, drained
• 1 cup unsweetened coconut milk
• 4 cups coarsely chopped Spicy Jerk Vegetables, plus leftover yogurt-scallion sauce
• 1/4 cup chopped cilantro, plus sprigs for garnish
• Salt
• Freshly ground pepper
• All-purpose flour, for dusting
• 1 tube Pillsbury Grands Homestyle Buttermilk Biscuits
• 4 tablespoons unsalted butter, melted

Details

Servings 4
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, combine the oil, ginger, garlic and curry and cook over moderate heat, stirring, until the garlic is softened, about 1 minute. Add the carrots, chickpeas, coconut milk and Spicy Jerk Vegetables and simmer for 10 minutes. Stir in the chopped cilantro and season with salt and pepper.

On a lightly floured work surface, roll out each biscuit a scant 1/4 inch thick. Brush the dough with the butter. Heat a large griddle. Add 2 or 3 pieces of the rolled out dough at a time and cook over high heat, turning, until golden, 3 minutes. Fold each griddled roti in half and coarsely chop or tear it.

Spoon the curry into bowls or plates; garnish with cilantro sprigs. Serve with the roti and yogurt-scallion sauce.