Roti Canai with Chickpea Curry (Dairy-Free)
Flaky flatbread served with a flavorful chickpea curry made without dairy. Perfect for a warm and satisfying breakfast.
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Ingredients
- 2 cups All-Purpose Flour
- 1/2 tsp Salt
- 3/4 cup Water
- 1/4 cup Vegetable Oil
- 2 cans Chickpeas (Canned)
- 1 medium Onion
- 3 cloves Garlic
- about 2.5 cm Ginger
- 2 tbsp Tomato Paste
- 2 tbsp Curry Powder
- 1 can Coconut Milk (Dairy-Free)
- 1 cup Vegetable Broth
- 1/2 tsp Salt
- 1/4 tsp Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1To make the roti canai, mix flour and salt. Add water gradually and knead until a smooth dough forms. Add oil and knead again. Divide the dough into small balls. Cover with oil and let rest for at least 2 hours.
- 2To make the curry, sauté chopped onion, garlic, and ginger until fragrant. Add tomato paste and curry powder. Cook for 2 minutes.
- 3Add chickpeas, dairy-free coconut milk, and vegetable broth. Season with salt and sugar. Simmer for 20 minutes.
- 4Heat a flat griddle or pan. Stretch each dough ball into a thin circle. Cook on the griddle until golden brown on both sides.
- 5Serve the roti canai with the chickpea curry.
Substitutions
Regular Coconut Milk (May contain dairy derivatives) → Dairy-Free Coconut Milk(avoids Dairy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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