Dairy-Free Godamba Roti with Vegetable Curry

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Water
• 1/4 cup Coconut oil
• 1/2 tsp Salt
• 1 cup Potatoes
• 1/2 cup Carrots
• 1/2 cup Green beans
• 1/2 Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Curry powder
• 1 cup Coconut milk
• 1/4 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add the 1/2 cup of water while mixing and kneading until a soft, pliable dough forms. Cover the bowl and let the dough rest for 10 minutes.
2. 2Divide the rested dough into 8 equal pieces and shape each piece into a smooth ball. On a lightly floured surface, roll each dough ball into a thin circle, about 15.24 cm in diameter.
3. 3Lightly brush each thin circle of dough with the 1/4 cup of coconut oil. Fold each circle in half, then brush the folded surface with more coconut oil. Fold in half again to create a triangle shape.
4. 4Gently roll out each triangle into a very thin roti, about 20.32 cm in diameter. Repeat this rolling process for all dough balls.
5. 5Heat a flat griddle or a large non-stick skillet over medium-high heat (approximately 190.6°C or 190°C).
6. 6Cook each roti for 2-3 minutes per side, until golden brown spots appear and the roti looks flaky. Transfer the cooked roti to a plate and cover with a clean kitchen towel to keep warm.
7. 7While the rotis cook, prepare the curry. Finely chop the 1/2 onion, mince the 2 cloves of garlic, and grate the 1 teaspoon of ginger. Dice the 1 cup of potatoes, 1/2 cup of carrots, and trim the 1/2 cup of green beans into bite-sized pieces.
8. 8Heat a large pot or Dutch oven over medium heat (approximately 175°C or 175°C). Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant, stirring constantly.
9. 9Add the diced potatoes, carrots, and green beans to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
10. 10Stir in the 2 tablespoons of curry powder and cook for 1 minute until fragrant. Pour in the 1 cup of coconut milk and bring the mixture to a gentle simmer. Cover the pot and cook for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
11. 11Serve the hot, flaky Godamba Roti immediately with the vegetable curry.

Substitutions

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