Caribbean Butternut Rotis
Discover the vibrant flavors of these Caribbean Butternut Rotis, a delightful fusion of bold spices, creamy coconut, and hearty butternut squash. Perfectly spiced with curry powder, allspice, and a touch of Scotch bonnet pepper for a subtle kick, the creamy squash and chickpea filling is wrapped in freshly made, tender rotis. The homemade rotis—soft, flaky, and easy to prepare—add an authentic touch that elevates the dish. This recipe is a celebration of Caribbean-inspired cuisine, offering a plant-based, flavorful meal that’s perfect for lunch, dinner, or even meal prep. Serve these warm and aromatic wraps with a sprinkle of fresh cilantro for an irresistibly fragrant and satisfying bite.
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Recipe Information
Ingredients
- 500 grams Butternut squash, peeled and diced
- 1 Red onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 Scotch bonnet pepper, deseeded and finely chopped
- 1 tablespoon Curry powder
- 1 teaspoon Ground allspice
- 200 milliliters Coconut milk
- 400 grams Chickpeas, drained and rinsed
- 2 tablespoons Fresh cilantro, chopped
- 250 grams Flour (for the rotis)
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 150 milliliters Water (for the rotis)
- 2 tablespoons Cooking oil
- 50 grams Additional flour (for rolling the rotis)
Instructions
1. Heat 1 tablespoon of cooking oil in a large skillet or pan over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened.
2. Stir in the garlic, grated ginger, and Scotch bonnet pepper, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Add the diced butternut squash, curry powder, and allspice to the pan. Toss to coat the squash evenly in the spices.
4. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pan and allow the squash to cook for 15-20 minutes, stirring occasionally, until tender.
5. Stir in the chickpeas and cook for an additional 5 minutes. Remove the pan from heat and mix in the chopped cilantro. Set the filling aside to cool slightly.
6. To prepare the roti dough, combine the flour, baking powder, and salt in a mixing bowl. Gradually add water, mixing until a smooth dough forms.
7. Knead the dough on a floured surface for 2-3 minutes until elastic. Divide it into 6 equal portions and roll each into a ball.
8. Roll each dough ball into a thin circle, approximately 20 cm in diameter, using a rolling pin and additional flour to prevent sticking.
9. Heat a non-stick skillet or griddle over medium heat. Cook each roti for 1-2 minutes on each side until golden brown spots appear. Brush lightly with oil if desired.
10. To assemble, spoon the butternut squash filling into each roti and fold into a wrap or leave open-faced. Serve warm and enjoy!
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6667 mg | 290% | |
| Total Carbohydrate | 433.0 g | 157% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 50.1 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3707 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
