
What you’ll need:
-2 Roti Skins
-1 medium sweet potato (peeled and cut in ½ cubes)
-1 small gold potato (peeled and cut in ½ cubes)
-2 medium sized carrots
-1/2 large bell pepper (any color)
-1/2 cup of peas
-3 tbls. coconut milk
-1/2 tsp. cumin
-1/4 tsp. cayenne
-1/4 tsp. turmeric
-1/4 tsp. coriander
-salt and pepper to taste
-mango chutney for serving (optional)
What’s Next:
-Boil the sweet potato and gold potato together until just tender, drain and put back in the pot
-In a pan over medium heat sautee the carrots, pepper, and peas for a couple minutes
-Add all the spices to the vegetables and stir until well incorporated, remove from heat
-Pour the coconut milk on the potatoes and mash by hand just a few times (there should still be potato chunks)
-Transfer the vegetables to the same pot as the potatoes and mix together with a spoon
-Place half the mixture on the center of one shell. Fold long ways once, then both ends in, and lastly the other long end. Repeat for roti #2
-Place both roti’s in the already used vegetable pan with a very small amount of oil on medium heat. Heat rotis for one minute on each side.
-Remove from heat and serve with mango chutney (or whatever you like)
*Feeds 2 Martys*