Caribbean Veg Curry & Fresh Roti

Method

1. Prepare the roti. Sift the flour and salt into a large mixing bowl and add the sesame seeds. Make a well in the centre and pour in the vegetable oil with 130ml warm water. Stir together, tip onto a clean work surface and knead for a few minutes or until smooth. Place in a lightly oiled bowl, covered with a clean tea towel and leave to rest for 25–30 minutes.
2. Meanwhile, start on the curry. Preheat the oven to 180oC/fan 160oC/gas 4. Bring a large pan of lightly salted water to the boil, add the potatoes and cook for 15 minutes. Drain and set aside.
3. Place the aubergines on a roasting tray, drizzle with 2 tablespoons of the olive oil and toss together. Cook in the oven for 15–20 minutes or until soft.
4. In a casserole pot, heat the remaining oil over a medium heat. Add the shallots to the pan and cook gently for 5 minutes. Add the peppers, garlic and chilli to the pan and cook for a further 5 minutes. Stir through the spices and cook for a final minute. Add the potatoes and aubergines to the pan and pour over the coconut milk. Slowly, bring to the boil, reduce to a simmer and cook, uncovered, for 20 minutes. Remove the chilli halves, then stir through the pineapple, peanut butter, lime juice and coriander. Taste and adjust the seasoning to your liking.
5. Divide the roti dough in to 8 pieces and roll out into rounds on a lightly floured surface. Heat a non-stick griddle pan over a medium heat until almost smoking. Add the floured roti to the pan, one at a time. Cook for 2 minutes on each side or until puffed up and slightly charred. Dish up and serve!