Roti with Vegetable Curry

Ingredients

• 3 cups All-purpose flour
• 1 tsp Baking powder
• 1.5 cups Water
• 2 medium Potatoes
• 1 can Chickpeas (canned)
• 5 oz Spinach
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Curry powder
• 1 tsp Turmeric
• 1 tsp Cumin

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour and the 1 tsp of baking powder. Gradually add the 1.5 cups of water while mixing until a dough forms. Turn the dough out onto a clean surface and knead for 5-7 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2Peel and cut the 2 medium potatoes into 1/2-inch cubes. Drain and rinse the 1 can of chickpeas. Finely chop the 1 medium onion and mince the 3 cloves of garlic.
3. 3Heat a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
4. 4Stir in the 2 tbsp of curry powder, 1 tsp of turmeric, and 1 tsp of cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the cubed potatoes, drained chickpeas, and 5 oz of spinach to the pot. Pour in enough water to just cover the vegetables. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
6. 6While the curry simmers, divide the rested roti dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 6-7 inches in diameter.
7. 7Heat a flat griddle or a large skillet over medium-high heat (400°F / 200°C). Place one rolled roti onto the hot griddle and cook for 1-2 minutes per side, until golden brown spots appear and the roti puffs slightly. Repeat with the remaining roti dough.
8. 8Serve the hot roti with the vegetable curry.

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