Let's Talk Vegan

Caribbean Curried Butternut Squash Roti

Enjoy Caribbean cuisine from your home, with this curried butternut squash roti. This Barbados comfort food classic is perfect for anyone who likes spice.

Traditionally, roti in Barbados is usually filled with meat, but I was watching a Netflix documentary and seen a man make one with pumpkin that just looked delicious. Since then I have been trying to recreate it and this is what I came up with. Although I used butternut squash instead of pumpkin because I couldn't find a pumpkin in the gorcery store.

Carribean Curried Butternut Squash RotiCurried butternut squash roti

The Onions & Garlic

Over high heat, add the olive oil and garlic to a large frying pan. Cook for about a minute or until you can begin to smell the garlic.

Next, add the sliced chili peppers and onion, cook for about 5-7 minutes or until the onions begin to soften. This recipe is fairly spicy, entirely due to the chili peppers, so if you want a milder spice only use 1 or 2 of them instead of the full 3.

Use a slotted spoon to remove the onions, leaving behind the oil. Try to leave as much oil as you can, this will help prevent the squash from sticking and allow the spices to cook into the squash.

Cooking Onions, Garlic, and Chili Peppers

The Butternut Squash

Then, add the 1-inch by 1-inch butternut squash cubes to the frying pan. Cook for 5-7 minutes or until slightly charred and almost tender. Make sure to shake the pan every couple of minutes to prevent the squash from sticking to the pan.

Also, side note, you don't want the squash to be too soft, so just make sure not to overcook it.

Charred Butternut Squash

The Curry Sauce

Now, mix in the curry powder and salt, then add a splash of water and cook until the distributes has evaporated.

Return the onions to the frying pan, along with the coconut milk and maple syrup. Cook until the butternut squash is tender but not soft, about 10 minutes.

Finally, combine the curried butternut squash with the basil leaves and lime juice.

Curried Butternut Squash in Coconut Milk

Home Stretch

Immediately distribute the curried butternut squash filling between the roti, then fold up and enjoy.

If you have gotten to this point and are still wondering what roti is:

  • The Caribbean roti is traditionally used to sponge up sauces, but through the commercialization of roti and curry together the roti wrap was born. This street food was first created in the mid-1940s as a convenient meal you could carry in one hand. Since then, it has gained popularity all around the world including Canada, the United Kingdom, Tobago, Jamaica, and the United States.

All I have to say is, thank you Barbados and Netflix for this delicious idea! Also, I hope you enjoy it :)

Carribean Curried Butternut Squash Roti

Caribbean Curried Butternut Squash Roti

Enjoy Caribbean cuisine from your home, with this curried butternut squash roti. This Barbados comfort food classic is perfect for anyone who likes spice.
Course
Prep Time
15 Minutes
Cook Time
25 Minutes
Servings
4 People
INGREDIENTSINSTRUCTIONS
  1. Over high heat, add the olive oil and garlic to a large frying pan. Cook for about a minute or until you can begin to smell the garlic.
  2. Next, add the sliced chili peppers and onion, cook for about 5-7 minutes or until the onions begin to soften.
  3. Use a slotted spoon to remove the onions, leaving behind the oil.
  4. Add the 1-inch by 1-inch butternut squash cubes to the frying pan. Cook for 5-7 minutes or until slightly charred and almost tender.
  5. Mix in the curry powder and salt, then add a splash of water and cook until it has evaporated.
  6. Return the onions to the frying pan, along with the coconut milk and maple syrup. Cook until the butternut squash is tender but not soft, about 10 minutes.
  7. Combine with the basil leaves and lime juice once the butternut squash is tender.
  8. Immediately distribute the butternut squash filling between the roti, then fold up and enjoy.
 
 
#spicy#squash#curry#wraps#nut-free
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