You may also like
Categories:
canola oil fresh ginger garlic curry powder carrots chickpeas unsweetened coconut milk vegetables cilantro salt freshly ground pepper flour Grands unsalted butter
Viewed: 11 - Published at: 5 months agoIngredients
- 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
Method
- 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.
